Malagasy-Style Coconut Rice Cakes

Ingredients

In this Malagasy adaptation, we have incorporated local Malagasy spices and flavors to create a unique twist on the traditional Malaysian Ketupat. The original Ketupat is typically made with plain glutinous rice, while our Malagasy-style rice cakes are infused with coconut milk and flavored with ginger, garlic, and turmeric. Additionally, we use banana leaves for wrapping instead of the traditional palm leaves, which are more readily available in Madagascar. We alse have the original recipe for Ketupat, so you can check it out.

• 2 cups (400g) glutinous rice 2 cups (400g) glutinous rice
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1 teaspoon ginger, grated 1 teaspoon ginger, grated
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon salt 1 teaspoon salt
• Banana leaves, for wrapping Banana leaves, for wrapping

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 10g, 8g
• Carbohydrates (total, sugars): 55g, 2g
• Protein: 5g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   Rinse the glutinous rice under cold water until the water runs clear.
2. 2.
   In a large pot, combine the rinsed rice, coconut milk, ginger, garlic, turmeric powder, and salt.
3. 3.
   Bring the mixture to a boil over medium heat, then reduce the heat to low and cover the pot.
4. 4.
   Simmer for 20-25 minutes, or until the rice is cooked and the liquid is absorbed.
5. 5.
   Remove the pot from heat and let the rice cool slightly.
6. 6.
   Cut the banana leaves into square pieces, approximately 8x8 inches.
7. 7.
   Place a spoonful of the cooked rice onto the center of a banana leaf square.
8. 8.
   Fold the leaf over the rice to form a tight packet, securing it with toothpicks if necessary.
9. 9.
   Repeat the process with the remaining rice and banana leaves.
10. 10.
    Steam the rice cakes in a steamer basket for 30-40 minutes, or until they are firm and cooked through.
11. 11.
    Remove the rice cakes from the steamer and let them cool slightly before serving.
12. 12.
    Unwrap the rice cakes from the banana leaves and serve warm.

Treat your ingredients with care...

• Coconut milk — Use full-fat coconut milk for a rich and creamy flavor. Shake the can well before using to ensure the cream is evenly distributed.

Tips & Tricks

• If you don't have banana leaves, you can use parchment paper as a substitute for wrapping the rice cakes.
• Serve the rice cakes with a side of spicy tomato chutney for an extra burst of flavor.
• For a sweeter variation, you can add a tablespoon of palm sugar to the rice mixture before cooking.
• To enhance the aroma, you can add a pandan leaf to the rice mixture while cooking.
• Leftover rice cakes can be refrigerated and reheated in a steamer or microwave.

Serving advice

Serve the Malagasy-Style Coconut Rice Cakes warm as a side dish or a snack. They can be enjoyed on their own or paired with a variety of Malagasy curries, stews, or grilled meats.

Presentation advice

Arrange the unwrapped rice cakes on a platter, allowing their vibrant yellow color to shine. Garnish with fresh herbs such as cilantro or mint for a pop of green.