Rice himpit

Rice pressed into a firm cube inside a woven palm-leaf wrapper and simmered for a long time in water. Its firm, dense texture goes well with saucy dishes, especially rendang and curries.

4 h 30
4 servings
Medium
Budget-friendly
🇲🇾 Malaysia

Made it? Rate this recipe

Save to favorites Add to my shopping list

Ingredients

500 g White rice (short or medium grain)
8 Woven palm leaves (or thick baking paper)
2 l Water
1 tsp Salt

Enveloppe

1 Kitchen string

On the side

Rendang or chicken curry

Instructions

Rinse the rice until the water runs clear, then drain it.
Weave or stack two palm leaves into a diamond or small pouch shape, then fix the edges with a clip or toothpicks.
Fill each wrapper three-quarters full with rice, without packing it too tightly, then close it and tie it securely with string.
Bring a large pot of salted water to the boil and drop the ketupat into it.
Simmer gently for 3 to 4 hours, checking that they stay fully submerged.
Remove them, let them cool on a rack, then cut open the wrapper to reveal the compacted rice before serving.