Ketupat Beras: A Necessity of Malay’s Celebrations

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Ketupat beras is one of the special dishes served during Malay’s celebrations. It is made from rice or glutinous rice wrapped in coconut leaves and boiled until cooked. In addition to coconut leaf ketupat, there is also palas leaf ketupat which is very popular in the East Coast state and in the north. Ketupat palas is a glutinous rice ball wrapped using palas leaves. The modern way saves time compared to using ketupat leaves which are considered difficult and tiring.

Let’s check it out!


  • Rhombus casing
  • Rice as needed (wash and toss)
  • Enough water to boil
  • Pandan leaves (optional)
  • 1 tsp salt

Cooking Methods

  • 1. Open / flap a little the rounded part. Add half a casing of rice and cover again.
step 1
  • 2. Cut a little part of the head so that it is not too long (oblique cut). Insert it in the next column (like in the picture).
  • 3. Knot (the tail) 4-5 ketupat seeds so that it is easy to boil. Put the rhombus in the pot. Then, fill with water until the rhombus is submerged.
boil ketupat
  • 4. Add salt and boil for 2 hours.
  • 5. It’s ready, toss and run water so it looks clean.
  • 6. When it is cold, it can be eaten with chicken rendang or Palembang meat.

Good luck!

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Article written by Nurul Humaira’ Hasan.

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