Ketupat

Prepare the Rice

Rinse the glutinous rice under cold water until the water runs clear.

Soak the rice in water for about 1 hour.

Prepare the Wrappers

If using pandan leaves or banana leaves, lightly heat them over an open flame or in a pan to make them pliable.

Cut the leaves into squares that are large enough to wrap around the rice.

Wrap the Rice

Drain the soaked rice and mix it with salt.

Place a portion of the rice in the center of each leaf square.

Fold the leaves around the rice to form a compact square or diamond shape.

Secure the wrapped rice with string or kitchen twine.

Cook the Ketupat

Bring a large pot of water to a boil.

Add the wrapped rice packets to the boiling water.

Reduce the heat to low and simmer for about 1.5 to 2 hours, ensuring that the water remains at a gentle boil. The ketupat is done when the rice is firm and fully cooked.

Cool and Serve

Remove the ketupat from the water and let them cool.

Remove the leaves and slice the ketupat into bite-sized pieces if desired.