Boiled Rice Cakes in Woven Palm Leaf Pouches

What you need

• 300 g (1 1/2 cups) white rice, short or medium grain
• 10 piece woven ketupat pouches, young coconut leaf, about 8 cm
• water, for boiling

Method

Restated from the original video

1. 1

   Rinse the rice in several changes of water until clear, then drain well.

2. 2

   Rinse the pouches and check that each one has no holes and is tightly woven.

3. 3

   Spoon rice into each pouch until it is one third full. The rice swells a lot and packs the pouch as it cooks, so do not fill more. Tuck the open end closed.

4. 4

   Pack the pouches in a large pot and cover them with water by at least 5 cm. Weigh them down with a plate so they stay under.

5. 5

   Bring to a boil, then lower to a steady simmer. Cook 2-3 hours, topping up with boiling water whenever the level falls below the pouches.

6. 6

   Test one: the pouch should feel firm when pressed, and the rice inside should be compact and cooked through.

7. 7

   Lift the pouches out with tongs and hang them or stand them on a rack to drain and cool for at least 30 min.

8. 8

   Cut open a pouch with scissors or peel it back, slice the rice cake into rounds and serve. Keep unopened pouches in the fridge for up to 2 days.

Imported from bacaresepdulu.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.