Saturday, 4 October 2008


Just one day before the recent Hari Raya Celebration, I had visited my sister and brother-in-law (BIL) at Kpg. Panchor, Pantai Remis, Perak. It is a norm for me to visit them before hari raya if I do not intend to come home for hari raya due to a very short holiday.
My BIL normally prepares ketupat pulut during every hari raya. It is one of the special food made of glutinous rice which is normally sought after by people in the northern part of the country (Kedah, Penang & Perak) especially during hari raya.

The glutinous rice is initially boiled with coconut santan until about 90% cooked. The rice is then filled into the daun palas and folded into a triangle shape. The 90% cooked ketupat pulut is then cooked or steamed to fully-cook the pulut inside the daun palas.

Once cooked, the ketupat is then (normally) served with rendang ayam, rendang daging, rendang kerang or serunding.


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