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Ketupat Pulut

Contributed By: Andy, SK | See all of Andy's recipes
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Active Time:  30 Minutes
Total Time:  2 Hours 30 Minutes
The famous Malaysian Appetizer - Serve with Serunding Daging or Curry.
3 coconuts, grated (for 3 1/2 cups thick coconut milk)
1 1/2 teaspoons salt
1 kg (2 1/5 Ib) glutinous rice, washed and drained
10 pieces banana leaves, each 18 x 23 cm (7 x 9 in), scalded
Put thick coconut milk and salt in a large sauce-pan and bring to a slow boil over low heat. Add glutinous rice and stir for 10-15 minutes until almost dry.

Cover saucepan and cook over low heat for 20 minutes until glutinous rice is half-cooked. Cool.

Put 3-4 tablespoons of half-cooked glutinous rice in the centre of each banana leaf. Roll into a long roll approximately 4 cm (1 1/2 in) in diameter. Twist and tie the two ends securely with strong string or triple strength nylon threads. Secure roll by tying string around the centre as well.

Place glutinous rice rolls in a steamer and steam for 2 hours over low heat. Cool, discard banana leaves and cut into 2 1/2 cm (1 in) thick slices.

Serve with Serunding Daging or Curry.

Date Added: 02/18/2011
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