Recipes - Malaysian & Singaporean

Ketupat (Malay Compressed Rice)
Ketupat recipe


Ketupat is a Malay compressed rice cooked in coconut leave. Perfect for summer. Served with cubed pieces of red onion and cucumber to dip in the peanut sauce or satay sauce.
Cooking Time: 15mins - 30mins
Serves:3 to 4
Total time: 30mins - 60mins
Course: Side
Cook Method: Steam
Cuisine: Malaysian & Singaporean









Ingredients:

2 cups raw broken rice (washed)
3 cups water
2 pandan leaves for fragrance
2-3 tbsp salt (optional)




Steps:
  1. Cook all in a rice cooker.
  2. Press hot rice into a square container.
  3. Press with waxed paper/cling wrap until the rice are all tight. Wait till it cool and put in refrigerator.
  4. Serve when cool, cut into squares.
  5. Garnish with cut cubes of red onion and cucumber. Alternately, serve with barbeque satay sauce.
  6. Your Ketupat is ready!

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Ketupat (Malay Compressed Rice)

Ketupat (Malay Compressed Rice)

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Ketupat is a Malay compressed rice cooked in coconut leave. Perfect for summer. Served with cubed pieces of red onion and cucumber to dip in the peanut sauce or satay sauce.

Cooking Time: 15mins - 30mins
Serves: 3 to 4
Total time: 30mins - 60mins
Course: Side
Cook Method: Steam
Cuisine: Malaysian & Singaporean
Ingredients

2 cups raw broken rice (washed)
3 cups water
2 pandan leaves for fragrance
2-3 tbsp salt (optional)

Instructions
  1. Cook all in a rice cooker.
  2. Press hot rice into a square container.
  3. Press with waxed paper/cling wrap until the rice are all tight. Wait till it cool and put in refrigerator.
  4. Serve when cool, cut into squares.
  5. Garnish with cut cubes of red onion and cucumber. Alternately, serve with barbeque satay sauce.
  6. Your Ketupat is ready!

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