Katupa (Timorese Coconut Rice in Leaf Parcels)
In short: Rice cooked with coconut milk, turmeric and garlic, packed into leaf parcels and boiled until firm, then sliced to serve with curries and grilled meats. It takes about 1 h 55 min in total and makes 8 servings.
- Prep
- 25 min
- Cook
- 1 h 30 min
- Resting
- 45 min
- Total
- 1 h 55 min
- Servings
- 8
- Difficulty
- Medium
- Calories
- 190 kcal
Katupa is rice cooked inside a small pouch woven from coconut leaves, then cut into slices or cubes. In Timor-Leste it is served at celebrations and at everyday meals alongside curries, grilled fish and skewered meat. This home version seasons the rice with coconut milk, turmeric, garlic and salt, and wraps it in banana leaf, which is easier to find than coconut leaf.
Instructions
- Rinse the rice in several changes of water until the water runs mostly clear, then drain well.
- Put the rice, coconut milk, water, turmeric, garlic and salt in a heavy saucepan. Bring to a gentle simmer over medium heat, then cook for 10 to 12 minutes, stirring often, until almost all the liquid is absorbed and the rice is sticky but still firm in the center.
- Remove from the heat and let the rice cool for 15 minutes, until you can handle it comfortably.
- Soften the banana leaf rectangles by passing them over a flame or dipping them in hot water for 30 seconds, then wipe dry. Spoon about 95 g (a generous 1/3 cup) of rice onto the short end of each piece.
- Roll each into a firm log about 10 cm (4 in) long and 3.5 cm (1 1/2 in) thick, pressing the rice together as you go and folding in the ends. Tie with twine in two or three places.
- Lay the parcels in a large pot, cover with water by 5 cm (2 in) and weigh them down with a plate. Bring to a boil, lower to a simmer and cook for 75 minutes, topping up with boiling water if the level drops.
- Lift out the parcels and leave them to cool and firm up for at least 30 minutes. Unwrap and cut into slices about 1.5 cm (5/8 in) thick with a sharp knife dipped in water.
Tips
- Pack the rice firmly. A tight roll gives clean slices, while a loose one falls apart. If the finished katupa feels soft in the middle, return the parcels to the simmering water for 15 more minutes.
- Katupa keeps for 2 days in the fridge in its leaf. Refrigerate within 1 hour of cooking, and reheat slices in a steamer or a dry pan until steaming hot.
Questions and answers
What is katupa served with?
It goes with rich, spicy or grilled dishes, such as caril de peixe, grilled fish like ikan sabuko and barbecued skewers. The mild, firm rice soaks up sauces and balances chili heat.
Can I make katupa without banana leaf?
Yes. Roll the par-cooked rice tightly in parchment paper, wrap each log in foil and seal the ends, then boil as directed. Banana leaf adds a faint grassy scent, but the texture is the same.
Why is the rice only half-cooked before wrapping?
It finishes cooking inside the parcel, which presses the grains into a firm, sliceable block. Fully cooked rice would turn mushy during the long simmer.
How long does it take to make Katupa (Timorese Coconut Rice in Leaf Parcels)?
About 1 h 55 min in total: 25 min of preparation and 1 h 30 min of cooking.
How many calories are in Katupa (Timorese Coconut Rice in Leaf Parcels)?
About 190 kcal per serving, with 3 g of protein, 31 g of carbohydrates and 6 g of fat. These values are estimates.
Nutrition per serving
| Calories | 190 kcal |
|---|---|
| Protein | 3 g |
| Carbohydrates | 31 g |
| Fat | 6 g |
| Fiber | 1 g |
| Sugar | 1 g |
| Sodium | 300 mg |
Estimated values, calculated from the ingredients.
