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
- 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)
Step-by-step instructions
Step 1 · Prepare the ketupat
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.
Step 2 · Blend shallots
Blend shallots, garlic, ginger, galangal, and chilli paste into a smooth rempah (spice paste).
Step 3 · Heat oil in a pan over medium heat
Heat oil in a pan over medium heat. Sauté the blended rempah, lemongrass, and turmeric powder until fragrant and oil separates.
Step 4 · Add the plant-based chicken pieces and coat well in the spice mixture
Add the plant-based chicken pieces and coat well in the spice mixture. Stir-fry for 2-3 minutes.
Step 5 · Pour in the light coconut milk and add kaffir lime leaves
Pour in the light coconut milk and add kaffir lime leaves. Simmer on low heat, stirring occasionally, until the sauce thickens and the plant-based chicken absorbs the flavors.
Step 6 · Season with salt
Season with salt. Remove the lemongrass and kaffir lime leaves before serving.
Step 7 · Serve the vegetarian 'chicken' rendang hot with sliced ketupat on t...
Serve the vegetarian 'chicken' rendang hot with sliced ketupat on the side. Garnish with fresh herbs if desired.
Why this recipe 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.
A note on tradition
Ketupat with rendang is a hallmark of Singapore’s Malay community, often enjoyed during Hari Raya and other festive gatherings. It’s a common sight at hawker centres and kopitiams, symbolizing unity and celebration. Vegetarian adaptations have become popular in Singapore’s modern food scene, reflecting the city’s inclusive approach to dietary preferences and health trends.