Ketupat Pulut

Preparation: 30 minutes

Cooking: 2 1/2 hours

Ingredients:

3 coconuts, grated (for 3 1/2 cups thick coconut milk)

1 1/2 teaspoons salt

1 kg (2 1/5 Ib) glutinous rice, washed and drained

10 pieces banana leaves, each 18 x 23 cm (7 x 9 in), scalded

Instruction:

Put thick coconut milk and salt in a large sauce-pan and bring to a slow boil over low heat. Add glutinous rice and stir for 10-15 minutes until almost dry.

Cover saucepan and cook over low heat for 20 minutes until glutinous rice is half-cooked. Cool.

Put 3-4 tablespoons of half-cooked glutinous rice in the centre of each banana leaf. Roll into a long roll approximately 4 cm (1 1/2 in) in diameter. Twist and tie the two ends securely with strong string or triple strength nylon threads. Secure roll by tying string around the centre as well.

Place glutinous rice rolls in a steamer and steam for 2 hours over low heat. Cool, discard banana leaves and cut into 2 1/2 cm (1 in) thick slices.

Serve with Serunding Daging or Curry.