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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