Ketupat with Vegetarian Rendang
Hawker • Singapore
How to Make Ketupat with Vegetarian Rendang (Traditional & Healthy Version)
Ketupat with Vegetarian Rendang is a beloved dish commonly found in Singapore’s vibrant hawker centres and kopitiams, especially during festive celebrations. Ketupat, or compressed rice cakes, are a staple in Malay cuisine and often enjoyed alongside rich, aromatic rendang. In this healthy vegetarian adaptation, the robust rendang sauce is paired with hearty plant-based ingredients, making it accessible to all dietary preferences. The dish celebrates Singapore’s multicultural food scene, blending Malay, Indonesian, and local fusion influences that have shaped Singaporean cuisine for generations. The rendang is made with a medley of mushrooms, tempeh, and chickpeas simmered in a fragrant coconut-spice paste, delivering a luscious and complex flavor without any meat or excess oil. Paired with ketupat, the dish offers a satisfying balance of creamy, spicy, and nutty notes. This lighter version is perfect for those looking to enjoy authentic Singaporean flavors while maintaining a health-conscious diet. Whether for lunch at home or as part of a communal meal, Ketupat with Vegetarian Rendang is a crowd-pleaser that captures the essence of Singapore’s hawker culture.
Ingredients(for 1 ketupat with 1 cup vegetarian rendang per person)
- 2 pieces Ketupat (compressed rice cakes) (Available at markets or hawker stalls)
- 1/2 cup Coconut milk (light) (santan)
- 1 cup, diced Fresh shiitake mushrooms (or local brown mushrooms)
- 100g, cubed Tempeh (fermented soy)
- 1/2 cup Cooked chickpeas (canned or boiled)
- 1 medium, sliced Red onion (bawang merah)
- 2 cloves, minced Garlic
- 1 thumb-sized piece, grated Fresh ginger (halia)
- 1 stalk, bruised Lemongrass (serai)
- 1 tbsp Chilli paste (sambal or blended red chillies)
- 1 tsp Ground coriander (ketumbar)
- 1/2 tsp Ground turmeric (kunyit)
- 3 leaves Kaffir lime leaves (daun limau purut) - optional
- to taste Salt
- 1 tsp Cooking oil (can use canola or coconut oil)
Instructions
- 1
If using packaged ketupat, boil according to instructions (usually 15 minutes). Let cool, then cut into cubes.
15 minutes
Prepare ketupat ahead for convenience.
- 2
Heat oil in a non-stick pan over medium heat. Sauté onion, garlic, and ginger until fragrant.
3 minutes
Do not brown the aromatics to retain sweetness.
- 3
Add chilli paste, ground coriander, turmeric, and lemongrass. Fry until the spices release their aroma.
2 minutes
Stir continuously to prevent burning.
- 4
Add mushrooms, tempeh, and chickpeas. Stir-fry until evenly coated with the spice mixture.
3 minutes
Cut tempeh into small cubes for faster cooking.
Why This Dish is Healthy
By substituting meat with wholesome plant-based ingredients and using light coconut milk, this recipe is lower in saturated fat and calories, making it a heart-healthy choice. The inclusion of legumes and mushrooms boosts fiber and protein, supporting muscle maintenance and digestive health. Using minimal oil further reduces excess calories, aligning perfectly with weight management and balanced eating goals.
This healthy Ketupat with Vegetarian Rendang is rich in plant protein from tempeh and chickpeas, offering a high-fiber and cholesterol-free alternative to traditional meat rendang. Shiitake mushrooms supply essential minerals like selenium and B vitamins, while the use of light coconut milk lowers saturated fat content. The dish is naturally gluten-free and packed with antioxidants from turmeric, ginger, and lemongrass. Minimal oil keeps the calorie count in check, making this a nutritious and satisfying meal.
Pro Tips
- 💡Tip 1: Prepare ketupat the night before to save time on busy mornings.
- 💡Tip 2: Use a mix of mushrooms for deeper umami flavor.
- 💡Tip 3: Adjust chilli to suit your spice preference, especially for kids.
Storage & Serving
Store leftover rendang in an airtight container in the fridge for up to 3 days. Ketupat is best consumed fresh but can be refrigerated for 2 days. Reheat rendang gently before serving.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 340.0 kcal |
