Ketupat Pulut
Ketupat Pulut
Ingredients
rice: 1 8
coconut: 3
salt, table: 1 1/2 31
wrapping leaves: 10 54
rice: 1 8
coconut: 3
salt, table: 1 1/2 31
wrapping leaves: 10 54
Dish Type: Dessert
Country: Malaysia
Difficulty: Easy
Cooking Time (minutes): average (30 minutes - 2 hours)
Steps
1. Put coconut milk and salt in a large saucepan and bring to a slow boil over low heat.
2. Add glutinous rice and stir for 10-15 mn until almost dry.
3. Cover saucepan and cook over low heat for 20 mn until rice is half-cooked. Cool.
4. Put 3-4 tbsp cooked rice in the centre of each banana leaf piece. Make a long roll, about 4 cm in diameter. Twist the two ends and tie securely with strong string . secure roll by tying the string around the center as well.
5. Steam roll in a steamer for 2 hours over low heat.
6. Cool, discard banana leaves and cut roll into 2 1/2 cm-thick slices.
1. Put coconut milk and salt in a large saucepan and bring to a slow boil over low heat.
2. Add glutinous rice and stir for 10-15 mn until almost dry.
3. Cover saucepan and cook over low heat for 20 mn until rice is half-cooked. Cool.
4. Put 3-4 tbsp cooked rice in the centre of each banana leaf piece. Make a long roll, about 4 cm in diameter. Twist the two ends and tie securely with strong string . secure roll by tying the string around the center as well.
5. Steam roll in a steamer for 2 hours over low heat.
6. Cool, discard banana leaves and cut roll into 2 1/2 cm-thick slices.
Source
International Rice Institute (IRRI) & International Women's Organization (SUHAY), VIRMANI, Inderjeet (ED)(1991), Home Chefs of the World - Rice and Rice-based Recipes, ISBN 971-22-0023-X, Manila, Philippines
International Rice Institute (IRRI) & International Women's Organization (SUHAY), VIRMANI, Inderjeet (ED)(1991), Home Chefs of the World - Rice and Rice-based Recipes, ISBN 971-22-0023-X, Manila, Philippines