Rice-cooker ketupat — pressed rice cake
Very soft jasmine rice, pressed and cooled into firm cubes.
Active time10 min
Cooking30 min
Total1 h 45 minResting : 1 h
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Ingredients
- 4 cups of water
- 2 cups of raw jasmine rice
- ¼ tsp salt
Preparation
Rinse the rice under cold water until the water runs clear, then drain. Put it in the rice cooker with the measured water and salt. Run the white rice programme until it finishes. The rice should be very soft.
4 cups of water2 cups of raw jasmine rice¼ tsp salt- strainer
- rice cooker
Fluff the rice with a rice paddle, then mash it lightly. Line a loaf tin with food wrap suitable for hot food. Fill it with rice, pressing firmly. Cover with the same wrap and press the surface flat. Pierce the wrap with a skewer to release steam.
- rice paddle
- loaf tin
- heat-safe food wrap
- skewer
Leave to cool until the rice cake is firm and no longer steaming. Unmould, remove all the wrap and cut into roughly 2.5 cm cubes. Serve with a saucy dish.
- loaf tin
- knife
- chopping board
Allergens
No allergens identified in the ingredients.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration