Ketupat Recipe - Traditional Bruneian Rice Cake

Ingredients

• 2 cups jasmine rice
• 1 1/2 teaspoons fine sea salt
• 4 pandan leaves, tied into knots
• 1/2 teaspoon coconut oil
• 6 cups filtered water (for boiling)
• Banana leaves or woven palm leaf pouches (enough to wrap rice)
• 1/2 teaspoon white pepper
• 1/2 teaspoon ground coriander
• 1/4 teaspoon ground turmeric
• 1/2 teaspoon sugar
• 1 kaffir lime leaf, finely sliced
• 1/2 teaspoon ginger, grated
• 1/2 teaspoon garlic, minced