Product Name: Ketupat Pulut Kedah 马来粽
Packaging Size: 1KG/PKT
Halal: Yes
1. Steaming (Best for Original Texture)
This is the most common method recommended for maintaining the authentic Kedah style.
- Thaw: Remove the ketupat from the freezer and let them defrost slightly at room temperature.
- Steam: Arrange them in a steamer and steam for 15–20 minutes.
- Result: The pulut (glutinous rice) remains soft, moist, and aromatic.
2. Boiling
If the ketupat is already pre-cooked before freezing:
- Bring a pot of water to a boil.
- Submerge the frozen ketupat and boil for about 10–15 minutes.
- Drain well and let them cool for at least 30 minutes before opening to allow the rice to firm up.
3. Frying (For a Crispy Exterior)
A popular way to enjoy Ketupat Palas is to fry it after it has been cooked/thawed.
- Once thawed or steamed, heat a small amount of oil in a pan.
- Fry the ketupat (still in the leaf or removed, depending on preference) until the surface is golden brown and crispy.
4. Microwave (Fastest)
- Place the ketupat in a microwave-safe container with a small bowl of water next to it (to prevent the rice from drying out).
- Heat on medium-high for 3–5 minutes.
Pro-Tip: Always let the ketupat rest for at least 20–30 minutes after cooking before unwrapping. This ensures the rice sets properly and doesn't stick too much to the daun palas (palm leaf).
Storage:
Keep frozen, store at or below -18°C
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