Ketupat with Chicken Rendang
Hawker • Singapore
How to Make Ketupat with Vegetarian 'Chicken' Rendang (Traditional & Healthy Version)
Ketupat with Chicken Rendang is a beloved Singaporean dish, especially cherished during festive seasons and at local kopitiams. Traditionally, ketupat refers to compressed rice cakes woven in coconut leaves, served alongside rendang—a slow-cooked, aromatic curry. In Singapore, this dish is a staple during Hari Raya and at hawker centres, where local fusion and unique vegetarian adaptations have flourished. Our vegetarian version uses plant-based 'chicken' to retain the authentic taste and texture, while making the dish suitable for those seeking a meatless yet protein-rich option. Singapore's diverse food culture means you’ll often find innovative renditions of classic dishes, and this vegetarian Ketupat with 'Chicken' Rendang is a perfect example. With its rich, spicy coconut gravy and tender plant-based protein, it captures the essence of traditional rendang while being mindful of health and dietary needs. Enjoy this at lunch with friends or family, and experience a true taste of Singaporean hawker culture in a wholesome way.
Ingredients(for 1 portion ketupat (100g) with 1 cup vegetarian rendang)
- 200g Ketupat (rice cake) (ready-made or homemade)
- 200g Plant-based chicken pieces (use tofu or seitan as alternative)
- 1 cup Coconut milk (light) (santan)
- 4 cloves Shallots (finely sliced)
- 3 cloves Garlic (minced)
- 1 stalk Lemongrass (bruised)
- 1 inch Ginger (grated)
- 1 inch Galangal (grated)
- 2 tbsp Chilli paste (adjust to taste)
- 1 tsp Turmeric powder
- 2 leaves Kaffir lime leaves (tear for aroma)
- 1/2 tsp Salt (to taste)
- 1 tbsp Cooking oil (use canola or sunflower)
Instructions
- 1
Prepare the ketupat. If using ready-made ketupat, slice into bite-sized pieces. If making from scratch, boil rice in coconut leaf pouches until firm and compressed.
5 minutes
For convenience, use vacuum-packed ketupat from supermarkets.
- 2
Blend shallots, garlic, ginger, galangal, and chilli paste into a smooth rempah (spice paste).
3 minutes
Add a splash of water if needed to blend smoothly.
- 3
Heat oil in a pan over medium heat. Sauté the blended rempah, lemongrass, and turmeric powder until fragrant and oil separates.
4 minutes
Keep stirring to prevent the spices from burning.
- 4
Add the plant-based chicken pieces and coat well in the spice mixture. Stir-fry for 2-3 minutes.
3 minutes
Use firm tofu or tempeh for a high-protein alternative.
Why This Dish is Healthy
By opting for plant-based protein and light coconut milk, this Ketupat with 'Chicken' Rendang is lower in calories and saturated fat compared to traditional versions. The use of aromatic spices, fresh herbs, and minimal oil creates a flavorful meal that supports heart health, weight management, and overall wellness. It’s a wholesome, satisfying choice for anyone seeking a healthy Singaporean lunch.
This healthy Singaporean recipe is naturally rich in plant-based protein, especially when using tofu or seitan. The use of light coconut milk and minimal oil reduces saturated fat, while the abundance of spices like turmeric, galangal, and lemongrass offer anti-inflammatory and antioxidant benefits. Ketupat provides complex carbohydrates and is gluten-free if made with pure rice. Vitamins A and C are present in the spice blend, and the dish offers a good balance of macros for sustained energy.
Pro Tips
- 💡Tip 1: Use fresh spices for the most aromatic rempah.
- 💡Tip 2: Simmer the rendang slowly for a deeper flavor.
- 💡Tip 3: Slice ketupat just before serving to keep it moist.
Storage & Serving
Store leftover rendang in an airtight container in the fridge for up to 3 days. Ketupat can be refrigerated separately for up to 2 days. Reheat gently on the stove or microwave before serving.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 390.0 kcal |
