1. Lightly wash glutinous rice and mix all ingredients together except for the peas. The water should cover all the rice.
2. Cook until ¾ cooked. Then stir in peas.
3. Once it is a nice slurry, cook over small heat and stir gently for 15 minutes.
4. Once cooked, close the pot and let it rest for ½ hour. This is so that the glutinous rice will kembang (bloom).
5. Start filling up the Lepat Palas once it’s cooled. To do so, double roll the palas leaf to make a cone shape and use a wet hand put in about one handful of the cooked rice into it.
6. Roll it several times at a triangle angle and secure it by tucking the leaf under and knotting it at the end.
7. Cover with water and boil for 1 to 1 ½ hours until water is completely dry.
Boiling the ketupat helps it retain singature shape after unraveling the leaf
Best eaten with Rendang and Serunding