Kelupis

Ingredients6

• glutinous rice500 g
• coconut milk250 ml
• salt1 tsp
• pandan leaves2 stalks
• banana leaves (for wrapping)6 pieces
• wateras needed

Method

1. Rinse the glutinous rice and soak it in water for at least 30 minutes, then drain well.
2. In a saucepan combine coconut milk, salt, and pandan leaves; bring to a gentle simmer, then remove the pandan leaves.
3. Mix the drained rice with the seasoned coconut milk until the grains are evenly coated.
4. Cut banana leaves into 20 × 20 cm squares, soften them over an open flame, and form small cones or packets for wrapping.
5. Place a portion of the rice mixture onto each banana leaf packet, fold and secure tightly with kitchen twine or leaf strips.
6. Arrange the wrapped kelupis in a steamer basket, ensuring they do not touch, and steam over boiling water for 45 minutes until the rice is fully cooked and the leaves are fragrant.
7. Remove from the steamer, let cool slightly, then unwrap and serve warm.