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The following are the main ingredients traditionally used in the preparation of Ketupat Palas. This recipe yields approximately 35–40 medium-sized Ketupat Palas.

1. 1 kg Glutinous Rice

2. 500 grams Thick Coconut Milk

3. 1½ tablespoons Fine Salt

4. 1 tablespoon Granulated Sugar

5. 2 Pandan Leaves (torn and knotted)

6. 40–50 Daun Palas (Licuala spinosa, softened over low heat)

Preparation Method for Ketupat Palas;

Step 1: Preparing the Ingredients

• Rinse the glutinous rice thoroughly, then soak it for 3–4 hours (or overnight) until it becomes soft and easier to cook.

• After soaking, drain the rice completely.

• Extract thick coconut milk from freshly grated coconut, or use packaged coconut milk as an alternative. Measure approximately 500 ml for every 1 kg of glutinous rice.

• Combine the coconut milk with 1½ tablespoons of salt, 1 tablespoon of sugar, and knotted pandan leaves. Mix well until evenly blended.

Step 2: Cooking the Glutinous Rice

• Steam the drained glutinous rice for 20–30 minutes until it is half-cooked.

• Remove the rice from the steamer and gently mix it with the coconut milk mixture until fully absorbed. Ensure it is well incorporated without breaking the grains.

• Steam the mixture again for another 15–20 minutes, or until the rice is fully cooked and appears glossy.

Step 3: Preparing the Palas Leaves

• While the glutinous rice is cooking, gently soften the palas leaves over low heat to make them more pliable and less likely to tear during the wrapping process.

• Wipe each leaf with a clean cloth to remove any dust or residue.

Step 4: Wrapping the Ketupat Palas

• Take one palas leaf and fold it into a triangular cone shape.

• Fill the cone with one tablespoon of warm glutinous rice, lightly pressing it to create a neat and compact shape.

• Fold the remaining end of the leaf downward using a traditional wrapping technique until it forms a tight, firm triangle.

Step 5: Steaming the Ketupat

• Arrange the wrapped Ketupat Palas neatly in a steamer to ensure even cooking.

• Steam for 15–20 minutes to allow the rice to cook thoroughly and bind well within the leaf wrapping.

• Once done, remove the ketupat from the steamer and allow them to cool before storing or serving.

  
  

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