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
- 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)
- to taste Salt
- 1 tsp Cooking oil (can use canola or coconut oil)
Step-by-step instructions
Step 1 · If using packaged ketupat
If using packaged ketupat, boil according to instructions (usually 15 minutes). Let cool, then cut into cubes.
Step 2 · Heat oil in a non-stick pan over medium heat
Heat oil in a non-stick pan over medium heat. Sauté onion, garlic, and ginger until fragrant.
Step 3 · Add chilli paste
Add chilli paste, ground coriander, turmeric, and lemongrass. Fry until the spices release their aroma.
Step 4 · Add mushrooms
Add mushrooms, tempeh, and chickpeas. Stir-fry until evenly coated with the spice mixture.
Step 5 · Pour in coconut milk and add kaffir lime leaves (if using)
Pour in coconut milk and add kaffir lime leaves (if using). Simmer uncovered until the sauce thickens and ingredients are tender.
Step 6 · Season with salt to taste
Season with salt to taste. Remove lemongrass and kaffir lime leaves before serving.
Step 7 · Serve the rendang hot with sliced ketupat on the side
Serve the rendang hot with sliced ketupat on the side. Garnish with fresh herbs if desired.
Why this recipe 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.
A note on tradition
Ketupat with rendang is a festive staple in Singapore, especially during Hari Raya. It’s a symbol of togetherness and sharing, often served at family gatherings and community feasts. Vegetarian rendang reflects Singapore’s innovative food culture, where hawker chefs creatively adapt classics to suit diverse dietary needs while preserving heritage flavors. The dish embodies the spirit of Singapore’s multiculturalism and is cherished across generations.