Ketupat with Spicy Peanut Sauce

Ingredients

• 2 cups (400g) glutinous rice 2 cups (400g) glutinous rice
• 4 pandan leaves 4 pandan leaves
• 1 teaspoon salt 1 teaspoon salt
• 2 cups (470ml) water 2 cups (470ml) water
• 1 cup (120g) roasted peanuts, ground 1 cup (120g) roasted peanuts, ground
• 2 cloves garlic, minced 2 cloves garlic, minced
• 2 red chilies, finely chopped 2 red chilies, finely chopped
• 1 tablespoon tamarind paste 1 tablespoon tamarind paste
• 2 tablespoons palm sugar 2 tablespoons palm sugar
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• Salt to taste Salt to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 2g
• Carbohydrates (total, sugars): 48g, 5g
• Protein: 7g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   Soak the glutinous rice in water for 2 hours, then drain.
2. 2.
   In a pot, bring water to a boil and add the pandan leaves and salt.
3. 3.
   Add the drained glutinous rice to the pot and stir well.
4. 4.
   Reduce the heat to low, cover the pot, and let the rice cook for 30 minutes or until it becomes firm.
5. 5.
   In a separate pan, heat the vegetable oil and sauté the minced garlic and chopped red chilies until fragrant.
6. 6.
   Add the ground peanuts, tamarind paste, palm sugar, and salt to the pan. Stir well to combine.
7. 7.
   Cook the peanut sauce over low heat for 5 minutes, stirring occasionally.
8. 8.
   Remove the Ketupat from the pot and let it cool slightly before unwrapping.
9. 9.
   Serve the Ketupat with the spicy peanut sauce on the side.

Treat your ingredients with care...

• Glutinous rice — Make sure to soak the rice for at least 2 hours to achieve the desired texture.
• Pandan leaves — Tie the leaves into a knot before adding them to the pot to release their aromatic flavor.
• Tamarind paste — If you can't find tamarind paste, you can substitute it with lime juice for a tangy flavor.

Tips & Tricks

• To enhance the flavor of the Ketupat, you can add a pandan leaf to the boiling water.
• For a spicier peanut sauce, increase the amount of red chilies.
• If the peanut sauce is too thick, you can add a little water to achieve the desired consistency.
• Leftover Ketupat can be refrigerated and reheated by steaming or microwaving.
• Garnish the dish with some chopped cilantro for added freshness.

Serving advice

Serve the Ketupat with Spicy Peanut Sauce as a main dish or as part of a Malaysian feast. It pairs well with other traditional Malaysian dishes such as rendang, satay, and nasi lemak.

Presentation advice

Arrange the Ketupat on a platter and drizzle the spicy peanut sauce over it. Garnish with some chopped peanuts and red chili slices for an attractive presentation.