ChefSnapOpen in the app

Malaysian

Ketupat Palas

Ketupat palas is a Malaysian festive glutinous rice parcel cooked with coconut milk, folded tightly in fan-shaped palas leaves. The rice turns tender, rich, and lightly salty, perfect with rendang or serunding.

Ketupat Palas — Malaysian — ChefSnap
45 mins plus 4 hrs soakingPrep
1 hr 10 minsCook
6Serves
MediumDifficulty
520 kcal per serving8g protein 78g carbs 20g fat
Watch it made — Ketupat PalasWatch it madeIta Khairi · 32:11

Ingredients

Method

  1. Rinse the glutinous rice until the water runs mostly clear, then soak it in plenty of water for at least 4 hours or overnight.
  2. Drain the rice well and place it in a small pot with the coconut milk, water, salt, and sugar.
  3. Cook over low heat, stirring often, until the coconut milk is absorbed and the rice is half-cooked and glossy, about 12 to 15 minutes.
  4. Spread the rice on a tray and let it cool until comfortable to handle.
  5. Wipe the palas leaves clean, then briefly pass them over a low flame or steam them for a few minutes to soften without tearing.
  6. Open one palas leaf and fold the broad end into a neat triangular cone.
  7. Fill the cone with about 2 heaped tablespoons of the half-cooked rice, pressing gently but not packing it too tightly.
  8. Continue folding the leaf around the rice to form a firm triangle, then tuck in the end and tie securely with string or a strip of palas leaf.
  9. Repeat with the remaining rice and leaves to make about 4 ketupat.
  10. Place the wrapped ketupat in a pot, cover with water, and bring to a gentle boil.
  11. Boil for 45 to 55 minutes, topping up with hot water if needed so the parcels stay submerged.
  12. Drain the ketupat and hang or stand them in a colander for at least 15 minutes to firm up before serving.
  13. Serve warm or at room temperature, with rendang, serunding, or a coconut-rich curry.

Common questions

Can I substitute pandan leaves or banana leaves for young palas leaves in ketupat palas?

Pandan leaves won’t work for wrapping; they’re too small and fragile. Banana leaves can be used in a pinch for the flavor and look, but the shape and texture will be different. Palas leaves give the classic triangle and aroma.

How long should I soak and partially cook the rice so it doesn’t turn mushy?

Soak the glutinous rice at least 4 hours, or overnight for best results. After cooking with coconut milk, stop when the rice is only half-cooked and glossy, usually 12 to 15 minutes. It should still feel firm, not fully tender.

What are the most common mistakes when wrapping ketupat palas?

The biggest mistakes are using rice that’s too wet, overfilling the leaf, and tying too loosely. Wet rice makes the parcel burst, too much rice prevents tight folding, and loose tying lets the triangle open during cooking.

How do I store ketupat palas, and can I freeze it?

Cool completely, then refrigerate in an airtight container for up to 3 days. For longer storage, freeze well-wrapped parcels for up to 2 months. Reheat by steaming until hot; avoid microwaving too long or the rice can dry out.

What is the best way to serve ketupat palas, and what dishes go with it?

Serve ketupat palas warm or at room temperature, usually unwrapped at the table. It pairs especially well with rendang, serunding, curry, or grilled meats. The coconut-rich rice also works nicely as part of a festive breakfast spread.