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KETUPAT PALAS
No 26, Jalan Ros, Felda Bukit Batu, 81020, Kulai, Johor
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Introduction and history
Ketupat Palas is a traditional food of the Malay community in the northern and eastern coastal regions of Peninsular Malaysia, still popular today, especially in Perlis. Ketupat is often served during the Hari Raya Aidilfitri and Hari Raya Aidiladha celebrations. However, in Perlis and the northern states, ketupat is also sold at morning markets for breakfast. This dish uses glutinous rice wrapped neatly in triangular-shaped palas leaves. In Perlis, the ketupat is also called ketupat lemak, unlike in Kelantan, where it is referred to as ketupat manis. Ketupat palas can be made plain or filled, such as with red beans, corn, and others, according to personal taste. This traditional food is served with chicken rendang, beef rendang, or serunding.
This traditional dish is called ketupat palas because its outer layer is wrapped with palas leaves taken from the palas tree. In making ketupat palas, the glutinous rice is placed inside a woven leaf casing, which is then boiled in hot water. The making of ketupat palas is an ancestral art that needs to be preserved because it requires skill and precision in creating the ketupat casing.
Functions and Roles
● Dishes for festive days
● Breakfast dishes
● Showcasing the local Malay wisdom and knowledge in weaving, creating culinary delights, and even the creation of the wau (traditional kite) as a recreational tool inherited by the Malay community.
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● Palas leaves
● 1 kg glutinous rice
● 400 ml thick coconut milk
● 1½ tablespoons fine salt
● 1 tablespoon sugar
1.The glutinous rice is washed and soaked for 1½ to 2 hours.
2. Mix the salt and sugar into the coconut milk, stir well, and set aside.
3. Steam the glutinous rice, then mix or stir it with the set-aside coconut milk.
4. Once the rice is well mixed with the coconut milk, pack the rice tightly into 5. the palas leaf casing in a triangular shape, then tie the ends tightly to ensure the ketupat retains its shape.
6. The palas leaves used to wrap the ketupat must first be selected opened, smoothed, rolled, and dried to facilitate the process of making the casing.
Then, the ketupat is boiled or steamed for several hours to remove excess water and oil from the rice. This method also helps to cook the rice thoroughly and preserve the ketupat from spoiling for a few days.
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Reference Source
http://web.usm.my/km/38(2)2020/km38022020_5.pdf
2020. Norlyiana Samsuri. Ketupat Palas Sebagai Satu Warisan Tradisi Melayu: Penilaian Melalui Pendekatan Visualisasi Dalam Kalangan Pelajar Universiti Berbangsa Melayu. Universiti Sains Malaysia.
Location
State JKKN Contact Information
Siti Rohayu binti Muhamad
Cultural Officer
Jabatan Kebudayaan dan Kesenian Negara, Perlis
Kompleks JKKN Perlis
Persiaran Wawasan Kangar
01000 Kangar
PERLIS
019-504 0015
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