From the recipe collection
Katumpat
Sama-Bajau katumpat: plain rice boiled inside a woven young-palm pouch until compact and tender for serving with satti, grilled seafood, or stews.
- Prep time
- 35–50 min depending on pouch availability
- Cook time
- 45–60 min
- Yield
- Makes 10–12 packets
- Audio recipe
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Ingredients
Clear ingredient amounts are adjusted. Check marked ingredients and quantities within brackets. Quantities in the method and cooking times still refer to the original recipe.
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Method
- Use clean prewoven katumpat pouches from a Sama-Bajau or other experienced palm-leaf weaver.
- Rinse the rice until the water is mostly clear and drain 10 minutes.
- Fill each pouch halfway, settling the rice into the corners with a gentle shake.
- Close the opening securely and check for loose grains.
- Submerge in a deep pot of boiling water and keep below the surface with a heatproof plate.
- Boil 45–60 minutes, turning once and adding more boiling water as needed.
- Open one packet and check the centre for fully tender compact rice.
- Drain 10–15 minutes and serve with satti, grilled seafood, or rich stews.
