How to make Eid al-Fitr ketupat that doesn’t go stale quickly, has a dense texture and is fail-proof

Savory Ketupat Recipe/photo illustration: Gemini AI

The ketupat dish which has a savory taste is a menu that is always awaited every time the Eid celebration arrives. The atmosphere of Eid al-Fitr feels less than perfect without serving warm ketupat wrapped in the distinctive aroma of woven coconut leaves. Ketupat is not just a side dish for rendang or opor, but is also a symbol of family unity in moments full of happiness.

This traditional food is always loved because of its special taste even though it looks simple. Ketupat can be produced with a better taste and longer shelf life if you use an accurate rice ratio and the right cooking method.

Savory Ketupat Recipe with a Touch of Bay Leaf Aroma

This cooking method uses a mixture of aromatic spices so that the ketupat results are not bland. The use of thick coconut milk in the cooking water gives a savory taste that is different from ketupat in general. Make sure the amount of rice in the coconut leaves is right so that the results are not too soft or too hard.

This recipe produces aromatic ketupat due to the addition of lemongrass and bay leaves to the cooking water. The texture will solidify perfectly after cooling by hanging in an open area. The coconut milk that is absorbed during the boiling process provides a savory sensation in every bite.

Material:

– 1 kg of pera type rice
– 10-12 coconut leaf diamond nests
– 5-6 liters of clean water
– 250 ml thick coconut milk
– 2 tablespoons fine salt
– 3 bay leaves
– 1 stalk lemongrass (crushed)

How to make:

1. Clean the rice using water until it is clear to prevent the ketupat from spoiling or going stale quickly. Soak the rice in clean water for around 30 to 60 minutes, then drain until completely dry.

2. Fill the drained rice into the diamond nest until it reaches 2/3 of the volume of the nest. Ketupat can become too soft if there is too little filling, or not cooked properly if the filling is too dense.

3. Heat a large pan, then mix water, coconut milk, salt, lemongrass and bay leaves. Wait until the liquid boils before adding the ketupat.

4. Put all the coconut leaves filled with rice into boiling water and make sure they are completely submerged. Carry out the boiling process for 4-5 hours over medium heat (or 45-60 minutes if using a pressure cooker).

5. Add boiling water regularly during the cooking process so that the temperature is maintained and the ketupat is always below the surface of the water.

6. Remove the cooked ketupat, then flush with clean cold water to clean the remaining mucus from the boiled water so that the ketupat remains clean.

7. Hang the ketupat in an area with good air flow so that it cools quickly and the texture solidifies before serving.

Duration:
4-5 hours (traditional boiling) or 1 hour (pressure cooker).

Portion:
Can produce 10-12 rhombuses.

FAQ about Eid Ketupat

1. Why do you have to use para rice, not fluffier rice for ketupat?

Pera rice has a higher amylose content, so that when boiled for a long time in a narrow coconut container, it will solidify well and not crumble like fluffier rice.

2. What is the function of dousing the ketupat with cold water after it is cooked?

This process helps rinse away any remaining starch or mucus that sticks to the coconut leaves. If this mucus is left, the coconut leaves will become damp and trigger the growth of fungus which makes the ketupat go stale quickly.

3. Can coconut milk be replaced with other ingredients for a savory taste?

If you want to avoid coconut milk, you can add a little cooking oil or powdered chicken stock to the cooking water to give the ketupat rice a savory taste and shiny effect.

4. Why is the rice content only 2/3 of the rhombus nest?

Rice will expand when cooked. The remaining 1/3 of the space serves to provide a place for the rice to bloom completely so that the texture of the ketupat becomes dense but remains soft.

5. How long can this delicious ketupat last at room temperature?

With the correct rice cleaning process and suspended (dry) storage, ketupat can usually last around 2 to 3 days at room temperature without changing its taste.

(brl/tin)