Entree: Timor-Leste – Northern Culinary Region – Katupa (Packed rice boiled in woven leaves to form firm cakes, served with a savory coconut-based protein or stew)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 1 hr 35 min

Total 2 hrs 5 min

Ingredients

- 3 cups (555 g) jasmine or short-grain rice
- 2 cups (480 ml) coconut milk (full fat)
- 2 cups (480 ml) water, plus more for boiling
- 1 tsp (5 g) salt
- 8–12 pandan or young coconut fronds or banana leaves for weaving OR 4 pieces cheesecloth or muslin as substitute
- 4 fish fillets, firm white fish such as mackerel or snapper, approx. 6 oz (170 g) each
- 2 tbsp (30 ml) vegetable oil
- 4 shallots, thinly sliced
- 3 garlic cloves, minced
- 1-inch (2.5 cm) piece fresh turmeric or 1 tsp (5 g) ground turmeric
- 2 small fresh red chilies, sliced (adjust to taste)
- 1 tbsp (15 g) tamarind paste OR 1 tbsp (15 ml) fresh lime juice
- 1 tbsp (15 g) palm sugar or brown sugar
- 1 tsp (5 ml) fish sauce or 1 tsp (5 g) salt, to taste
- 1 cup (240 ml) additional coconut milk for the stew
- Fresh cilantro or culantro for garnish

Instructions

1. Prepare weaving or wrapping: if using pandan or coconut fronds, wash and soften by briefly passing over an open flame or soaking in hot water; weave small diamond or pouch shapes to hold rice, leaving an opening at the top. If using cheesecloth, cut into 4 squares and set aside.
2. Rinse the rice under cold water until clear. Mix the 3 cups (555 g) rice with 2 cups (480 ml) coconut milk, 2 cups (480 ml) water, and 1 tsp (5 g) salt in a bowl; let sit 15 minutes.
3. Fill each woven pouch or cheesecloth square loosely with the coconut-rice mixture (do not overpack; rice will expand). Tie securely so water cannot enter the pouch too freely. If using pandan weave, seal openings by tucking ends.
4. Place the wrapped rice pouches in a large pot and cover with water. Bring to a boil, then reduce to a simmer and cook gently for 1 to 1 1/2 hours until rice is fully set and firm when pressed; add water if needed to keep pouches submerged. Remove and drain; let cool slightly before unwrapping. Set katupa aside.
5. While rice cooks, make the coconut fish stew: heat 2 tbsp (30 ml) oil in a skillet over medium heat. Sauté shallots, garlic, turmeric, and sliced chilies until softened and aromatic, about 3–4 minutes.
6. Add the fish fillets to the pan and gently sear both sides for 1–2 minutes. Pour in 1 cup (240 ml) coconut milk, tamarind paste (or lime juice), palm sugar, and fish sauce (or salt). Bring to a gentle simmer and cook until fish is cooked through and sauce has slightly thickened, about 6–8 minutes. Taste and adjust seasoning.
7. To serve, slice each katupa pouch into discs or open and scoop rice. Plate warm katupa alongside generous ladles of the coconut fish stew. Garnish with fresh cilantro or culantro and additional sliced chilies if desired.