Ketupat

Ketupat

Compressed rice cakes

By
From
The Complete Asian Cookbook
Serves
6
Photographer
Alan Benson

These firm rice cakes are usually cooked in individual baskets of woven coconut leaves so that the rice swells until it fills the basket and becomes firmly compressed. This is a way of producing similar results in Western kitchens.

Ingredients

Quantity Ingredient
500g short- or medium-grain rice
banana leaf or aluminium foil

Method

  1. Wash the rice well and drain in a colander for 30 minutes.
  2. Put the rice into a saucepan with 1 litre water and bring to the boil. Reduce the heat to low, cover, and cook for 30–40 minutes, or until all of the water is absorbed. Stir vigorously with a wooden spoon, then press the rice into a cake tin or baking dish to a depth of about 2.5 cm. Use a piece of washed and oiled banana leaf or oiled foil to cover the surface of the rice and then place a plate on top and press down firmly. Put a weight on top and leave at room temperature for at least 2 hours, or until very firm.
  3. Remove the weight, plate and banana leaf, and use a wet knife to cut the rice into 5 cm squares.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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