Ketupat

Ketupat (Compressed Coconut Rice in Woven Palm Pouch)

Ketupat is Indonesia's iconic woven rice cake, traditionally served at Eid al-Fitr to mark the end of Ramadan. The rice is packed into a hand-woven casing made from young coconut palm leaves (janur) and simmered for hours until the grains fuse into a fragrant, diamond-shaped parcel.

Prep

45 min

Cook

240 min

Total

285 min

Serves

8 ketupat (serves 8 as a side)

Difficulty

Medium

Recipe ingredients

• •500 g (1 lb 1½ oz) long-grain white rice, Indonesian varietals like Rojolele or a jasmine rice work well; rinse until water runs clear
• •400 ml (1¾ cups) coconut milk, fresh-pressed from 1 grated coconut for authenticity; canned unsweetened is a workable substitute
• •1 tsp fine salt
• •8 pieces ketupat casings (janur), hand-woven from young coconut palm leaves; the only authentic option. They are not used as food and are cut open to remove the rice.

Steps

1. 1 Rinse the rice in cold water, swishing and draining 4–5 times until the water runs clear. Soak in plenty of cool water for 30 minutes, then drain well.
2. 2 In a bowl, toss the drained rice with the coconut milk and salt until every grain is lightly coated. Let it rest for 10 minutes so the rice absorbs some of the coconut milk.
3. 3 Fill each ketupat casing about two-thirds full with the coconut rice — do not pack tightly, as the grains must expand during cooking. Tie the top securely so the pouch is sealed but not bulging. Leave a little air space.
4. 4 Place the filled ketupat in a large stockpot, cover with cold water by at least 5 cm (2 in), and bring to a boil over high heat.
5. 5 Once boiling, reduce the heat to a steady low simmer. Cook uncovered for 3½–4 hours, topping up with hot water as needed to keep the ketupat fully submerged at all times. Do not let the pot boil vigorously or the casings may burst.
6. 6 Test for doneness: carefully lift one ketupat with tongs and press gently against the side. The rice inside should feel firm and compact, with no hard or chalky center. A skewer poked through the rice should meet uniform resistance, not a crunchy core.
7. 7 Remove the ketupat with tongs and hang them on a line or set them on a rack to drain and dry for at least 30 minutes. They will firm up further as they cool.
8. 8 To serve, snip the woven strings with scissors, peel away the palm-leaf casing, and slice the compacted rice cake into cubes or diamonds. Serve at room temperature alongside opor ayam, rendang, sambal goreng, or ketupat sayur.