Entree: Timor-Leste – National Cuisine – Katupa (Compressed rice cake steamed or boiled inside woven palm or coconut leaf pouches)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 2 hrs 15 min

Total 2 hrs 45 min

Ingredients

- 2 cups (400 g) long-grain white rice, rinsed until water runs clear
- 1 tsp (5 ml) salt
- 8–10 young coconut or palm fronds woven into small pouches (katupa leaves) or pre-woven ketupat pouches
- 8 cups (1.9 L) water for boiling the pouches, plus more to keep pot covered
- Kitchen twine or thin strips of leaf for tying if needed
- Optional: 2 pandan leaves tied into a knot for aroma

Instructions

1. Rinse the rice thoroughly under cold water until the rinse water is almost clear. Drain well. Stir in the salt and set aside.
2. Prepare woven pouches from young coconut or palm leaves following traditional folds so each pouch forms a small diamond-shaped pocket. If using pre-made pouches, inspect for holes and repair with kitchen twine as needed.
3. Fill each pouch about halfway to two-thirds full with the rinsed rice to allow for expansion. Do not overfill or the pouch will burst as the rice swells.
4. Seal the opening tightly by folding or tying with leaf strips or kitchen twine. Place filled pouches into a large stockpot and add pandan leaves if using.
5. Add enough water to the pot to fully submerge the pouches, about 8 cups (1.9 L) or more depending on pot size. Bring to a rolling boil, then reduce to a simmer and cover.
6. Boil gently for 1.5–2 hours, checking occasionally to ensure pouches remain submerged; add more boiling water as needed. The rice should be fully cooked and compacted into a firm cake.
7. Remove pouches from the water and allow to cool to room temperature. Press lightly to compact further. To serve, carefully cut or unwrap the leaves and slice the katupa into portions.
8. Serve warm or at room temperature alongside Timorese stews, grilled fish, or spicy sambal. Store cooled katupa wrapped in the refrigerator up to 3 days.