Ingredients with Measurements:
- 2 cups of glutinous rice
- 2 cups of water
- 1 teaspoon of salt
- Banana leaves
- Cooking oil
Special equipment needed:
- Grill or charcoal stove
- Aluminum foil
Step-by-step instructions:
1. Rinse the glutinous rice until the water runs clear.
2. In a pot, add the rice, water, and salt. Bring to a boil and then reduce the heat to low. Cover the pot and let it simmer for 20 minutes.
3. Turn off the heat and let the rice sit for another 10 minutes.
4. Cut the banana leaves into squares and brush them with cooking oil.
5. Scoop the rice into the banana leaves and wrap them tightly into a square shape.
6. Wrap the rice squares with aluminum foil.
7. Preheat the grill or charcoal stove.
8. Grill the wrapped rice squares for 10-15 minutes on each side until the banana leaves are charred and the rice is cooked through.
9. Remove from the grill and let it cool for a few minutes.
10. Unwrap the aluminum foil and banana leaves and serve.
Time:
Preparation time: 10 minutes
Cooking time: 40 minutes
Temperature:
Grill or charcoal stove: medium-high heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 250
Fat: 2g
Carbohydrates: 55g
Protein: 4g
Substitutions for ingredients:
- Glutinous rice can be substituted with jasmine rice or any other short-grain rice.
- Banana leaves can be substituted with parchment paper.
Variations:
- Add pandan leaves or coconut milk to the rice for added flavor.
- Serve with grilled chicken or beef skewers.
Tips and tricks:
- Make sure to wrap the rice squares tightly to prevent them from falling apart on the grill.
- Soak the banana leaves in water before using them to make them more pliable.
- Brush the banana leaves with oil to prevent them from sticking to the rice.
Storage instructions:
Store the leftover grilled ketupat in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the grilled ketupat in the microwave or on the grill for a few minutes until heated through.
Presentation ideas:
Serve the grilled ketupat on a platter with grilled chicken or beef skewers.
Garnishes:
Garnish with chopped scallions or cilantro.
Pairings:
Pair with a spicy peanut sauce or sambal.
Suggested side dishes:
Serve with a side of cucumber salad or grilled vegetables.
Troubleshooting advice:
- If the rice is too dry, add a little more water when cooking.
- If the rice is too wet, let it sit for a few more minutes before wrapping it in banana leaves.
Food safety advice:
- Make sure to cook the rice thoroughly to prevent foodborne illness.
- Use clean and food-safe banana leaves.
Food history:
Ketupat is a traditional Indonesian dish made of rice cooked in woven palm leaf pouches. It is commonly served during Eid al-Fitr, a Muslim holiday that marks the end of Ramadan.
Flavor profiles:
The grilled ketupat has a smoky flavor from the grill and a slightly sweet taste from the banana leaves.
Serving suggestions:
Serve the grilled ketupat as a side dish or as a main course with grilled chicken or beef skewers.
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Region: Indonesian