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    Difficulty: Easy


    • young coconut or pandan leaves (as green as possible without brown edges)

    • 1 1/2 kg of rice or glutinous rice

    • 2-3 tbsp salt (optional)

    • water


    • Make the ketupat casing using the leaves as in the video tutorial (link below).
    • Rinse the rice thoroughly with 2-3 changes of water until the water runs clear, drain, then set aside to dry.
    • Fill up each ketupat casing with rice with about 40% full where there are two short parts of the coconut leaves jutting out.
    • Seal the opening by tucking the jutting leaves.
    • When all ketupat are filled and sealed, tie them together in packages of 10 to cook.
    • Bring a large pot of water and add 3 tbsps of salt with ketupats to a boil. Make sure that all the ketupat is fully submerged. Cook ketupat for 3 to 4 hours over medium heat.
    • Add water as needed to avoid burning the pot base.
    • Once ketupat are cooked, remove from pot, hang dry and serve with Satay or Hari Raya dishes.

    Recipe Video