Ketupat Kandangan with Spicy Peanut Sauce

Ingredients

• 4 cups (800g) jasmine rice 4 cups (800g) jasmine rice
• 10 young coconut leaves 10 young coconut leaves
• 4 cups (946ml) coconut milk 4 cups (946ml) coconut milk
• 2 stalks lemongrass, bruised 2 stalks lemongrass, bruised
• 4 pandan leaves 4 pandan leaves
• 1 cup (150g) roasted peanuts 1 cup (150g) roasted peanuts
• 4 cloves garlic 4 cloves garlic
• 4 shallots 4 shallots
• 4 red chili peppers 4 red chili peppers
• 2 tablespoons tamarind paste 2 tablespoons tamarind paste
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon salt 1 teaspoon salt
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• Fried shallots, for garnish Fried shallots, for garnish
• Fresh cucumber slices, for serving Fresh cucumber slices, for serving

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 15g
• Carbohydrates (total, sugars): 50g, 5g
• Protein: 8g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   Soak the jasmine rice in water for 1 hour, then drain.
2. 2.
   Weave the young coconut leaves into a pouch, leaving an opening at the top.
3. 3.
   Fill the coconut leaf pouch with the soaked rice, leaving some space for the rice to expand.
4. 4.
   In a large pot, bring water to a boil and add the coconut leaf pouches. Make sure they are fully submerged.
5. 5.
   Boil the rice pouches for 2 hours, adding more water if needed to keep them submerged.
6. 6.
   In a separate pot, combine the coconut milk, lemongrass, pandan leaves, and salt. Bring to a simmer over medium heat.
7. 7.
   Add the cooked rice pouches to the coconut milk mixture and simmer for another 30 minutes, stirring occasionally.
8. 8.
   Meanwhile, prepare the spicy peanut sauce. In a blender, combine the roasted peanuts, garlic, shallots, chili peppers, tamarind paste, turmeric powder, coriander powder, cumin powder, and salt. Blend until smooth.
9. 9.
   Heat vegetable oil in a pan and add the blended peanut mixture. Cook over low heat for 5-7 minutes, stirring constantly.
10. 10.
    Gradually add the coconut milk to the peanut mixture, stirring until well combined. Simmer for another 10 minutes.
11. 11.
    Remove the ketupat from the coconut milk mixture and let them cool slightly before unwrapping.
12. 12.
    Serve the ketupat with the spicy peanut sauce, garnished with fried shallots. Accompany with fresh cucumber slices.

Treat your ingredients with care...

• Coconut leaves — Make sure to use young and flexible coconut leaves for weaving the pouches. If they are not available, you can use banana leaves as a substitute.
• Lemongrass — Bruise the lemongrass stalks by lightly pounding them with a rolling pin or the back of a knife. This helps release their flavor during cooking.
• Pandan leaves — Tie the pandan leaves into a knot before adding them to the coconut milk mixture. This will make it easier to remove them later.

Tips & Tricks

• To enhance the flavor of the spicy peanut sauce, you can add a squeeze of lime juice or a dash of soy sauce.
• If you prefer a milder spice level, remove the seeds from the chili peppers before blending them with the other sauce ingredients.
• Leftover ketupat can be refrigerated and reheated by steaming or microwaving before serving.

Serving advice

Serve the Ketupat Kandangan as a main dish, accompanied by the spicy peanut sauce and fresh cucumber slices. It is traditionally eaten with hands, so encourage your guests to unwrap the ketupat and enjoy the flavors using their fingers.

Presentation advice

Arrange the ketupat on a platter, unwrapped and slightly overlapping. Drizzle the spicy peanut sauce over the top and sprinkle with fried shallots for added crunch and visual appeal. Place the fresh cucumber slices on the side for a refreshing contrast.