From the recipe collection
Patopat Salty-Coconut
A less-sweet patopat variation: glutinous rice boiled in woven palm pouches and served with salted coconut cream for savoury dishes.
- Prep time
- 35 min plus soaking
- Cook time
- 55 min
- Yield
- Makes 10 packets
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Ingredients
Tick ingredients as you prepare.
Method
- Rinse and soak the glutinous rice, then drain until no water drips from the grains.
- Fill each clean woven pouch only halfway to allow the rice to expand and close the openings securely.
- Submerge the packets in a large pot of boiling water and weigh them down with a heatproof plate.
- Maintain a steady boil for 45–55 minutes, adding hot water as needed to keep every packet submerged.
- While the rice cooks, simmer coconut milk with salt and pandan over low heat until slightly thick; do not reduce it to oil.
- Drain the packets and rest 10 minutes. Open one to check that the rice is completely tender with no hard centre.
- Serve warm with salted coconut cream and toasted coconut alongside savoury food.
