Entree: Brunei – Central Culinary Region – Ketupat (Compressed rice packed and cooked inside woven young coconut leaf pouches, traditionally served with a rich coconut chicken curry)

Serving Size: 4

Approximate Time

Prep 40 min

Cook 2 hrs 30 min

Additional 30 min

Total 3 hrs 40 min

Ingredients

- 2 cups (370 g) long-grain white rice, rinsed and drained
- 1 tsp (5 g) salt
- young coconut leaves (janur) or pandan/screw-pine leaves for weaving
- enough water to cover rice pouches in pot, about 8 cups (1.9 L)
- 4 bone-in chicken thighs, approx. 6 oz (170 g) each
- 1 can 14 oz (400 ml) coconut milk
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, chopped, about 1 cup (150 g)
- 3 cloves garlic, minced, about 9 g
- 1 inch (10 g) fresh ginger, minced
- 2 stalks lemongrass, bruised and halved
- 2 tsp (4 g) ground turmeric
- 1 tbsp (8 g) ground coriander
- 1 tsp (6 g) salt, or to taste
- 1 tbsp (15 g) palm sugar or brown sugar
- 2 kaffir lime leaves (optional)
- 1 tbsp (15 ml) tamarind juice or lime juice
- 2 tbsp (30 ml) water (for tamarind if using concentrate)

Instructions

1. Prepare the ketupat pouches: rinse and soften young coconut leaves, then weave into small diamond pouches leaving an opening at the top. If you cannot weave, use small heatproof pouches or tightly fold leaves into similar shapes.
2. Soak the rinsed rice in water for 20–30 minutes, then drain well and mix with 1 tsp salt.
3. Fill each woven pouch about three-quarters full with the drained rice (rice will expand). Close the opening securely by folding or tucking the leaf tips.
4. Arrange the filled pouches in a large pot and add enough water to fully submerge them by at least 1–2 inches (about 8 cups / 1.9 L). Bring to a rolling boil, then reduce to a steady simmer and cook for 1.5–2 hours, topping up water as needed, until rice inside is soft and compacted. Remove from pot and let cool before slicing open and serving.
5. While ketupat cooks, heat 2 tbsp vegetable oil in a heavy pot over medium heat. Add chopped onion and sauté until translucent, about 5 minutes. Add garlic, ginger and bruised lemongrass and cook 2 minutes until fragrant.
6. Add turmeric and ground coriander and stir 1 minute to bloom the spices. Add the chicken thighs and brown lightly on all sides, about 5–7 minutes.
7. Pour in the coconut milk, add kaffir lime leaves if using, 1 tsp salt, and 1 tbsp palm sugar. Bring to a gentle simmer, reduce heat to low, cover, and cook 25–30 minutes until chicken is tender and flavors have melded.
8. Stir in tamarind or lime juice and adjust seasoning with salt and sugar as needed. Remove lemongrass stalks before serving.
9. To serve, slice open ketupat pouches and cut the compressed rice into diamond portions. Plate ketupat with generous ladles of the coconut chicken curry and spoon sauce over the rice.