My father is from Terengganu. every hari raya aidilfitri my aunties will prepare ketupat palas. it made from glutinous rice, wrapped with daun palas and either cooked it in boiling water or cooked in coconut milk. it have chewy texture, more chewy compare to normal ketupat. it have a rich taste of coconut milk. ketupat palas usually being served with serunding or rendang. this dish is not only famous at Terengganu, but also Kelantan and Kedah. each state have their own cooking style and serving style.
Local stories passed down through the generations have attributed the creation of this style of rice preparation to the seafarers' need to keep cooked rice from spoiling during long sea voyages. The coco leaves used in wrapping the rice are always shaped into a triangular form and stored hanging in bunches in the open air. The shape of the package facilitates moisture to drip away from the cooked rice while the coco leaves allow the rice to be aerated and at the same time prevent flies and insects from touching it.
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