How to Make Ketupat with Vegetarian Rendang (Traditional & Healthy Version)
Ketupat with Rendang is a beloved dish in Singapore, often enjoyed during festive occasions and at bustling hawker centres. While traditionally made with beef, this vegetarian rendition makes it accessible to everyone, including those on plant-based diets. Ketupat, a diamond-shaped rice cake wrapped in woven palm leaves, is a staple in Malay cuisine and is often served alongside rich, aromatic rendang. In local kopitiams and hawker stalls, rendang is celebrated for its deep, complex flavors derived from a blend of spices and coconut milk, simmered together to create a hearty, comforting meal. In Singapore, the diversity of cultures and culinary traditions has inspired numerous rendang variations, including plant-based versions that retain the bold flavor profile of the original. By using mushrooms and tempeh, this recipe delivers the same satisfying taste and texture as its meaty counterpart, while being lighter and healthier. This dish is perfect for lunch, especially for those looking to enjoy authentic Singaporean flavours in a nutritious way. It's a testament to Singapore's hawker culture and its ability to adapt and innovate classic dishes for modern, health-conscious diners.
Ingredients
- 1 cup Uncooked rice (for ketupat)
- 150g Tempeh (cubed)
- 100g Shiitake mushrooms (sliced)
- 200ml Coconut milk (light) (santan)
- 1 small Onion (chopped)
- 3 cloves Garlic (minced)
- 1-inch piece Ginger (grated)
- 1 stalk Lemongrass (bruised)
- 1 tbsp Chilli paste (adjust to taste)
- 1 tsp Ground coriander
- 1/2 tsp Ground cumin
- 3 Kaffir lime leaves (torn)
- 1 tsp Coconut sugar (gula melaka)
- to taste Salt
- 1 tbsp Cooking oil (vegetable or coconut oil)
Step-by-step instructions
Step 1 · To prepare ketupat
To prepare ketupat, rinse the rice thoroughly. Fill small heatproof bags or moulds with half-cooked rice and seal tightly. Boil in plenty of water for 1 hour until firm.
Step 2 · Heat oil in a wok over medium heat
Heat oil in a wok over medium heat. Sauté onions, garlic, and ginger until fragrant, about 2-3 minutes.
Step 3 · Add chilli paste
Add chilli paste, lemongrass, ground coriander, and cumin. Fry until oil separates and paste darkens, about 3-4 minutes.
Step 4 · Stir in mushrooms and tempeh
Stir in mushrooms and tempeh, coating them evenly with the spice paste. Sauté for another 2 minutes.
Step 5 · Pour in light coconut milk and add kaffir lime leaves
Pour in light coconut milk and add kaffir lime leaves. Simmer gently for 10 minutes until thickened and tempeh is tender.
Step 6 · Season with salt and coconut sugar to taste
Season with salt and coconut sugar to taste. Remove lemongrass and lime leaves before serving.
Step 7 · To serve
To serve, slice cooked ketupat and place on a plate. Spoon vegetarian rendang over or alongside the rice cakes. Garnish with fresh herbs if desired.
Why this recipe is healthy
Opting for a vegetarian rendang significantly reduces calories and saturated fat compared to traditional beef rendang. Using whole food ingredients like tempeh and mushrooms boosts protein and fiber, keeping you fuller for longer. The recipe is low in oil and uses minimal added sugars, making it suitable for weight loss and diabetic-friendly diets. Its plant-based profile supports a cleaner, nutrient-dense meal, perfect for Singaporeans seeking hawker-style flavors without compromising on health.
A note on tradition
Ketupat with rendang is a staple at festive occasions such as Hari Raya and is commonly found in Malay communities across Singapore. It is frequently served in kopitiams and hawker centres, reflecting the island's multicultural influences. The adaptation to vegetarian rendang highlights Singapore's innovative culinary spirit, catering to diverse dietary preferences while preserving traditional flavors.