Ketupat ketan, sticky rice in coconut milk
Sticky rice cooked in banana leaves, simmered in salted coconut milk until it absorbs the liquid. Served with rendang or fried offal.
Ketupat ketan is a specialty of Kayutanam, in western Sumatra. The sticky rice, cooked in coconut milk, is very rich and creamy.
Ingredients and directions
- Prep time30 min
- Cook time1 hr 30 min
- Resting30 min
- Total2 hr 30 min
- DifficultyMedium
- Cooking methodCooking with coconut milk
- Gluten-free
Ingredients
people
- $2.91
- $0.04
Directions
- Wash the sticky rice and let it soak for 30 minutes.
- Grate the coconut, extract about 800 ml of milk, and season it with salt. ≈ 8 min
- Fill the envelopes about three-quarters full with sticky rice. Place them in a saucepan with coconut milk and cook until the rice is cooked and the coconut milk has been absorbed.
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