How To Cook Ketupat (Malay Style Rice In Coconut Leaf Casings)

Good morning, dear friends 😀

I remember when I was young, ketupat (rice cooked in coconut leaf casings) was usually served with satay at the satay stalls,  but these days, we can hardly find ketupat anymore and only nasi impit (compressed rice) is served in place of ketupat here in Kuala Lumpur. I missed the taste of ketupat so much that last year, I decided to join in the Hari Raya festivities and cooked a traditional Hari Raya feast with all the trimmings like ketupat, kuah kacang and beef rendang. 😀

However, last year’s ketupat didn’t turn out well because I had erroneously used fragrant rice (beras wangi) instead of normal rice and I ended up with very sticky ketupats. This year, I got the right type of rice but I think I filled up the ketupat casings with too much rice and next year, I should get it right…hopefully.. 🙄 😆

Empty ketupat casings – when selecting ketupats, choose those that are as green as possible without the brown edges

1) Wash empty ketupats casings and set aside to drain.

2) For 30 small ketupat casings, I used about 1-1/2 kilos of plain local rice (I used Kedah Beras Tempatan)

3) Wash rice and then set aside to dry. It is easier to fill up ketupats when rice is dry, or the rice will stick to your fingers.

4) Make the ketupat opening larger at the end where the longer leaves are and fill up to 45% full of the casings with rice.

5) Seal that opening by tightening the leaves with a pulling motion. Knot them twice.

6) At the opposite end of the ketupat casings where there are two short parts of the coconut leaves jutting out, tuck the loose ends into the ketupat to seal the hole.

7) Bring a large pot of water (add 3 tbsps of salt) with ketupats to a boil. Lower heat to small and simmer the filled ketupats for 5 hours, ensuring that they are covered with water at all times, i.e. refill water when the water level goes down. This makes the ketupat rice last longer and not go bad easily in a few days.

Cooked Ketupats

My Hari Raya 2008 Lunch


mini-Hari Raya 2009 Beef & Chicken Rendang 003

My Hari Raya 2009 Ketupat & Kuah Kacang


To serve, halve ketupat lengthwise and then cut into 9 sections to make rice cubes. Serve with Kuah Kacang, Beef Rendang and cucumber slices. Yummy! 😀


28 Responses so far »

  1. 1

    Louise said,

    I am truly fascinated with your glorious recipes. I hope one day I get up enough nerve to give at least a few a try. Thank you so much Happy for sharing. I knew you were in my blog roll for a reason:)


  2. 2

    happyhomemaker88 said,

    Thank you for your lovely comments, dear Louise. For those not accustomed to the cuisines of South East Asia, these recipes can look frightening. 😆

    Heheh, it took me many years before I dared to cook these traditional dishes for the Muslim festival called “Eid Mubarak” or “Hari Raya Aidilfitri”. Hope you will be able to try some of the exotic recipes here and let me now how you find the taste. 😉


    With best wishes,

    choesf 😀


  3. 3

    Yummy , I luv ketupat with kuah Kacang


  4. 4

    happyhomemaker88 said,

    Yes, I love Ketupat with Kuah Kacang, too…the two have to go together for that perfect “oomph” 😆

    Happy Cooking, Malaysian Delicacies! 😀

    With peace and harmony,

    choesf 😀


  5. 5

    Felicia said,

    Dear Choesf,

    Wow! my mouth was drooling when I saw your spread of satay, beef rendang, chicken, etc. You are really a chef! Since young, beef rendang, satay have been my favourite food. I have at last found someone who is a specialty in these! May I have the honour to have the recipes of all those dishes.

    Thank you.


  6. 6

    Felicia said,

    Dear Choesf,

    Wow! My mouth is drooling when I saw all those food…By coincidence, they are all my favourites. May I have the recipes of all of them…Hehe…


  7. 7

    Felicia said,

    Dear Choesf,

    Wow! My favourites! You are a real chef….May I have the recipes of these dishes?


  8. 8

    Felicia said,

    Dear Choesf,

    Wow! My favourites….You are a very good chef…Any chance of sharing the recipes of the beef rendang, chicken, etc. Tks!


  9. 9

    happyhomemaker88 said,

    Hi there, dear Felicia 😀

    Long time no see – good to hear from you! Of course, you can have the recipes – it is my pleasure to post them here for you and everyone that visits here! 😀

    Yesterday, my Hari Raya 2008 Beef Rendang, A Pictorial Recipe was released here –

    The recipes for Kuah Kacang is here –

    There is a box with the “SEARCH” function located at the top right hand corner of this page and you can look for some of my recipes there as well.

    Stay tuned, my “Chicken Satay” and “How To Make Kerisik” recipes will be up today and tomorrow! 😉

    Many hugs,

    choesf 😀


  10. 10

    blowfly said,

    hi, i came across when u said u used beras wangi and ur ketupat become all sticky. actually, its not the beras wangi’s fault. its more of the grains of rice.

    short rice grains tend to keep moisture in and this making it sticky and all lumpy together.

    long rice grains are the total opposite of the short rice grains.

    so its not the matter of whether the rice is wangi or normal, it all depends on the grain.

    *dont take into account the beras hancur*


  11. 11

    happyhomemaker88 said,

    Hi there and welcome, dear blowfly 😀

    Thank you for you good explanation of the types of rice to use – I got my ketupats perfect finally when I made some for the Hari Raya Haji festival. I will post some pictures of my latest ketupats and Chicken Rendang soon. 😉

    Have a wonderful weekend!

    With peace and joy,

    choesf 😀


  12. 12

    […] READ HERE for my Kuah Kacang Recipe, and for instructions on how to cook the Ketupat, READ HERE. […]


  13. 13

    I love ketupat too! Mum taught me and my sister how to weave them last year. But we can’t find the young coconut leaves, we used ribbon to weave them. Check it out here:

    During my last Eid ul-Adha, mum cooked ketupat nasi with the leaves! She bought them at the farmer’s market. The ones that were ready made are extremely expensive! A small bunch of five or six ketupat ‘sarung’ costs RM10! So mum bought the (a whole lot) cheaper leaves and weave them ourselves. The ketupat turned out to be just nice. But how I wish I could eat them ‘kuah kacang’ but unfortunately, mum can’t cook ‘kuah kacang’. So we ate them with mum’s tasty rendang instead.


    • 14

      happyhomemaker88 said,

      Hi there and welcome, dear Aiman 😀

      Thank you for sharing your wonderful Eid ul-Adha experience with ketupats and rendang. Here in Malaysia, I bought the ketupat casings at USD0.15 each or RM5 for 10 casings this year. Selamat Hari Raya to you and your family! 😀

      With best wishes,

      choesf 😀


  14. 15

    Grace Joy Trinidad said,

    Hi! I came from the Dumaguete City, Philippines. I am a Dietitian, and i just want to know if it is possible to make ketupats with viand fillings already inside it. How can i cook them with meat already inside the ketupat casings without messing up all the rice inside it too. . Thanks! =)


    • 16

      happyhomemaker88 said,

      Hello there and welcome, dear Grace 😀

      I’m sorry I have not done ketupats with fillings inside before 😳 However, we have Chinese Rice Dumplings made in a similar way with bamboo leaves. The method is to fill up the casing with some rice first – then some meat and chestnuts, etc, then with more rice, filling up the casing to about 2/3s full. Then we boil the dumplings for 3 hours and by then, the rice would have expanded fully to keep the meat in the middle of the rice.

      Perhaps, you can experiment and try one or two ketupats made that way and see how it goes after cooking?

      Good Luck!

      With best wishes,

      choesf 😀


  15. 17

    Fiddy said,

    Hi. Im using ur method for my rounds this year. Hopefully its well. Had many errors in previously. Btw, its getting rare for people here (Singapore) to be doin this. Due to the “instant” types that is being sold. Thanks!


    • 18

      happyhomemaker88 said,

      Hi there and welcome, dear Fiddy 😀

      Hope my method here is suitable for you. 😳 😆

      This year, I am making 60 ketupats – I have washed 2 kilos of rice already and waiting for them to be dry for easy filling into the ketupats. I forgot to mention in my post that after a few trials and errors, I have found the correct way of filling the ketupats – just press open at the top of the ketupat where there are two loose leaves forming the top of the ketupat, so that there is an opening and then pour in the rice with your hand. Then tighten back the weave and tuck in the loose ends at the bottom of the ketupat. 💡

      I have cooked my beef rendang last night already – going to cook 2 large chickens for rendang and a pot of Kuan Kacang shortly. This year, we are having a Hari Raya party and have invited friends over for dinner – heheh, Chinese and Caucasian. It’s very hard to eat traditional Raya foods nowadays unless we get invited to some Malay friends’ house but most of them have balik kampung already1 😆

      Do have a wonderful holiday!

      With best wishes,

      choesf 😀


  16. 19

    Shafamom said,

    Serving Ketupat for my family is another joy for Me…This cooking method is really helpful. Thanks for sharing..


    • 20

      Hi there, dear Shafamom 😀

      Serving ketupat is certainly a joy as nowadays, we can hardly find ketupat easily here in Malaysia. When I was young, satay was usually served with ketupat. Nowadays, satay is served with rice cooked in plastic bags, which I think is not very healthy. 🙄

      I have been making ketupat and rendang for the past few years already to join in the Hari Raya festival joy. 😉

      With best wishes,

      choesf 😀


  17. 21

    […] Kahk (Egypt), halva (Pakistan, Somalia), Jelabi, Shor-Nakhut and Cake wa Kolcha (Afghanistan), ketupat, dodol, opor, rendang, lemang (South East Asia), Shai Mai (Burma), samosas (Bengali). In India […]


  18. 22

    Theresa said,

    Hi Choesf,

    Do you eat petai? If so, do you have a good recipe for this?

    I have had this dish at restaurants.


    • 23

      Hi there, dear Theresa 😀

      Oh yes, I love eating petai! Unfortunately, I don’t know how to cook petai well 😳 I have had petai in sambal ikan bilis, in prawn sambal, stirfried with brinjal/long beans/four angled beans…. Also, I don’t usually cook petai because I am afraid of opening the pods and finding worms inside as I am afraid of worms! 😆

      Do have a wonderful day!

      With best wishes,

      choesf 😀


  19. 24

    […] Kahk (Egypt), halva (Pakistan, Somalia), Jelabi, Shor-Nakhut and Cake wa Kolcha (Afghanistan), ketupat, dodol, opor, rendang, lemang (South East Asia), Shai Mai (Burma), samosas (Bengali). In India […]


  20. 25

    […] Kahk (Egypt), halva (Pakistan, Somalia), Jelabi, Shor-Nakhut and Cake wa Kolcha (Afghanistan), ketupat, dodol, opor, rendang, lemang (South East Asia), Shai Mai (Burma), samosas (Bengali). In India […]


  21. 26

    […] Kahk (Egypt), halva (Pakistan, Somalia), Jelabi, Shor-Nakhut and Cake wa Kolcha (Afghanistan), ketupat, dodol, opor, rendang, lemang (South East Asia), Shai Mai (Burma), samosas (Bengali). In India […]


  22. 27

    […] Kahk (Egypt), halva (Pakistan, Somalia), Jelabi, Shor-Nakhut and Cake wa Kolcha (Afghanistan), ketupat, dodol, opor, rendang, lemang (South East Asia), Shai Mai (Burma), samosas (Bengali). In India […]


  23. 28

    […] satay is just incomplete without a good serving of nasi himpit or ketupat (pressed rice in palm leaves) and thick peanut sauce. For really good peanut sauce, don’t […]

    Liked by 1 person

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