How to Make Ketupat and Vegetarian Rendang (Traditional & Healthy Version)
Ketupat and Rendang is an iconic pairing in Singaporean cuisine, enjoyed especially during festive seasons but also found year-round in local kopitiams and hawker centres. Ketupat, a compressed rice cake wrapped in woven coconut leaves, is beloved for its soft and chewy texture, making it the perfect base for flavorful rendang. While classic rendang is often made with meat, this vegetarian version highlights the fusion influences of Singapore’s multicultural food scene, using hearty mushrooms, tempeh, and tofu to achieve a satisfying, umami-rich gravy without compromising on authenticity or taste. Singapore’s vibrant hawker culture celebrates diverse flavors and traditions, and vegetarian rendang is increasingly popular among health-conscious diners. With its fragrant blend of lemongrass, galangal, coconut milk, and spices, this dish delivers robust taste while being suitable for a wide range of diets. It’s a great choice for those seeking a wholesome, plant-based meal that’s high in fiber and packed with local flavor. Perfect for lunch or as a light festive meal, this dish embodies the communal spirit and innovative fusion that defines Singaporean cuisine.
Ingredients
- 1 cup Uncooked jasmine rice (for ketupat)
- 2 pieces Woven coconut leaves (daun ketupat) (available at wet markets)
- 100g Firm tofu (cubed)
- 100g Tempeh (cubed)
- 100g Shiitake mushrooms (fresh, sliced)
- 200ml Coconut milk (light) (use low-fat for healthier option)
- 3 Shallots (peeled)
- 3 Garlic cloves (peeled)
- 2 Fresh red chili (seeded for less heat)
- 1 Lemongrass stalk (white part only, minced)
- 1 inch Galangal (sliced)
- 1 tsp Ground coriander
- 1/2 tsp Turmeric powder
- 2 Kaffir lime leaves (torn for aroma)
- to taste Salt
- 1 tbsp Cooking oil (preferably canola or sunflower)
Step-by-step instructions
Step 1 · Rinse the jasmine rice thoroughly
Rinse the jasmine rice thoroughly. Fill each coconut leaf pouch (daun ketupat) half full with rice, then secure tightly.
Step 2 · Boil a large pot of water
Boil a large pot of water. Submerge the ketupat pouches and simmer for 1 hour until rice is fully cooked and compact. Remove and let cool.
Step 3 · Blend shallots
Blend shallots, garlic, chili, lemongrass, galangal, coriander, and turmeric with a splash of water to form a spice paste.
Step 4 · Heat oil in a wok and sauté the spice paste until fragrant
Heat oil in a wok and sauté the spice paste until fragrant, about 2-3 minutes.
Step 5 · Add tofu
Add tofu, tempeh, and mushrooms. Stir-fry for 2-3 minutes until slightly browned.
Step 6 · Pour in light coconut milk
Pour in light coconut milk, add kaffir lime leaves, and simmer uncovered until sauce thickens and vegetables are tender (about 7 minutes). Season with salt.
Step 7 · To serve
To serve, cut ketupat into bite-sized cubes and plate with warm vegetarian rendang on the side.
Why this recipe is healthy
Opting for a vegetarian version of Ketupat and Rendang cuts down on cholesterol and saturated fats typically found in meat rendang, making it suitable for weight management and heart health. The use of whole foods, minimal oil, and plenty of spices ensures you get flavor without unnecessary calories. Plus, the dish is naturally low in sugar and free from processed ingredients, making it an ideal healthy lunch for those tracking their intake.
A note on tradition
Ketupat and rendang holds a special place in Singapore’s multicultural society, often served during Hari Raya celebrations but now enjoyed by all communities. It’s a staple at community gatherings and festive events, symbolizing abundance and togetherness. Modern vegetarian rendang reflects the growing demand for plant-based options at Singapore’s kopitiams and hawker stalls, blending tradition with innovation and inclusivity.