It seems to me that in the Malay language, often, where rice is wrapped in leaves and cooked, they call it ketupat, not just the ones served with satay…
However, these days, one can buy those sold in packs at the supermarkets to cook one’s own and they are wrapped in plastic, not leaves and I’ve noticed them being used at many satay stalls these days – they no longer wrap their own using leaves to cook and serve.
They also call the Chinese bak chang (meat dumplings) ketupat, or ketupat babi, to be more precise. They do make their own halal ones but the meat filling is, of course, chicken and I’ve had some pretty nice ones. I’ve stopped buying though as they use those nylon strings to tie them, the very same reason why I did not want to buy the kelupis…
…that I saw the other day. They should go back to those straws, used traditionally…or switch to thread instead. Kelupis is also rice wrapped in leaves and cooked but it has its own special name and is not called ketupat.
My mother used to make these ketupat pulut…
…or what some call ketupat daun palas after those fan palm leaves used to wrap them. She would go and buy those ready-made daun palas shells from the market, fill it with glutinous rice and cook in santan (coconut milk). I don’t know if they still sell those shells at the market anymore these days, not that I’ve noticed.
The other day, I asked the guy at the Malay kueh stall at Simpang Tiga if he had any good ones but he said no. However, the nice guy told me that the ones somewhere around the roundabout, about a hundred metres away, sold one or two days before Hari Raya every year, are to him, the best around here. That was why over the next few days, I went driving past, going round the roundabout to try and locate the stall.
Finally, on the eve of Hari Raya, I spotted it amidst all the stalls selling lemang (glutinous rice cooked in bamboo) and I wasted no time in grabbing some to take home and enjoy. Normally, we will cut the ketupat in quarters or diagonally, to take out the pulut (glutinous rice) inside and eat but in this case, I cut along the sides to open…
…for the “photo shoot”.
Yes, they were very nice, very lemak (rich with santan/coconut milk) and as in the case of the pulut panggang (Hey! That’s not called ketupat either), I would enjoy it with kaya (coconut jam)…
…or condensed milk.
I wonder if the ones sold commercially at the supermarkets come anywhere close or not but I am somewhat reluctant to buy and cook and try as they are wrapped in plastic too, like the ones they give you with your satay, as I have no idea whatsoever what plastic they use and whether it is all right to boil it in water for such a long time.
I really must give special mention here to the fact that I was so very impressed by how the lady and her helpers, probably members of her family, at the stall that day were all so cheerful and so happy and when I had got what I wanted and paid for it, I wished them, “Selamat Hari Raya!” and they all greeted me in return, each and everyone of them, in the true Malaysian spirit even though quite obviously, I do not celebrate the festival.
11 thoughts on “Wrapped…”
Interesting dishes, Arthur. Thank you so much for sharing.
Most welcome. Our local Malaysian/Malay delights.
The ketupat looks very lemak indeed, but eating with condensed milk?????
That’s our family tradition – we eat pulut panggang with it too but personally, I prefer kaya – reminds me of serimuka. I love that too, the really lemak good ones, not those half-baked most disappointing ones sold all over. I would not bother to buy.
They have both condensed milk and kaya in some of those Sarawak kek lapis. That is why they taste so good and sell like hot cakes, so to speak. I saw somebody’s post on Facebook – orders for Hari Raya being packed in boxes and sent over to your side, by the ton! Orders for our instant kampua would pale in comparison.
I will avoid buying those bak chang using nylon string to tie too. I have seen the glutinous in plastic bag sold in supermarket but have not try them. I love to eaT pulut with canned satay sauce or kaya.
Canned satay sauce? Never tried that!
Ya, I saw the article on using those nylon strings and cooking it in water for hours on end, not something that should be done. I never bought anything tied with those since.
I have used the supermarket plastic ketupat a few times. Occasional use should be ok, I suppose, certainly not something for daily or regular use.
I’ve bought that once but that was it. The pack was so big, so many packets inside that it took a long while to finish all of them. I think they have smaller packs now but I hear they are a lot more expensive if one calculates and compares the cost of one single ketupat.
Usually I had ketupat with satay…
That’s with rice inside and boiled, not the same as these pulut cooked in santan ones.
Wah. So many version of ketupat. Talking about it, I had a really nice ketupat yesterday. Soft and fragrant. Sooooo good. Now thinking of it. Lol.
You had that at one of the houses you visited, eh? Lucky you! I did not get to go anywhere. 😦
your stash looks very glutinous indeed! i like the texture … unlike the dried-out ones i’ve seen or experienced elsewhere 🙂
Yes, it was really very nicely done…but I guess I would have to wait till next year to enjoy this again. I don’t even get to see any dried-out ones here on normal days, other kuehs, yes but not these ketupat pulut – I guess that is because our Malay population is not that big. 😦