Makan-makan Jalan-jalan

WAJIK 450 g glutinous rice 500 g gula melaka / brown sugar 3 cups thick santan 2 pandan leaf Soak rice for 2-3 hours. Steam until it's tenderly cooked. Combine santan and gula melaka then simmer with pandan leaf until disolve. Put in the glutinous rice and stir until sticky and lumpy. Transfer to a wide pan and spread evenly. Cool off and cut into shapes you like.

I will go as far as needed to reach ketupat for Hari Raya. For years I was taking easy way barter trading ketupat with kuih raya or chocolate cake with all my four sister-in-laws. No shortcut in making own ketupat. Tedious! The challenging part is wrapping the half-cooked glutinous rice in cone of pre-opened palas palm leave and weaving it in a firm motion to make a triangle shape with a tie knot at the end. I would lost the skill if not faded out over the years. S o I told darling to get palas licuala from night market and I want to make my own ketupat. "He he ... ya ka?". That chicky exclamation burn-up my fire! See ...it's not that bad after all for my first five pieces:). I prefer the black ketupat for a different taste and a vibrant purple color. Like the white ketupat palas, it best eaten with rendang or serunding. For me eating it on it's own is a reward itself. 600g white glutinous rice 300g black glutinous rice 1 kg thick coconut milk (A) 1.5 kg di...