300g glutinous rice (soaked for 4 hours of overnight and drained)

180ml thick coconut milk

2 tbsp sugar

½ tsp salt

3 pieces pandan leaves



50g black eye beans (soaked in water for 30 minutes and drained)

500ml water

½ tsp salt

15 – 20 pieces daun palas


Preparation Time:     30 minutes

Cooking Time:           1 Hour 30 minutes

Serves:                        About 10 ketupats




  1. Combine all ingredients A in a steaming tray. Steam at high heat for 45 minutes. Remove and leave to cool.
  2. Cook all ingredients B in a sauce pan for 30 minutes. Remove from heat and drain.
  3. Mix with B and stir well.
  4. Form daun palas into a cone shape, spoon some glutinous rice mixture into it and press lightly. Wrap into a triangle shape (as shown in step by step pictures)
  5. Bring a pot of water to boil, put in ketupat and cook for 10 minutes. Remove and hang up to drip dry or steam the ketupat for 15 – 20 minutes.
  6. Serve with caster sugar or a provider of chinese herbs since 1933. Visit their site for more information.

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