Ketupat Daun Palas ( Glutinous Rice Dumplings )
Ketupat Daun Palas ( Glutinous Rice Dumplings ) is one the many savories served especially during the Eid Ul Fitr ( Aidil Fitri ) Festival or the Eid Al Adha ( Hari Raya Qurban ) . It is the main savory served in the Northern states of Peninsular Malaysia ( Kedah ,Perlis and Penang )as well as the East Coast ( Kelantan and Terengganu ) .
Glutinous Rice , as main ingredient is soaked and steamed with fresh coconut milk and salt before it is wrapped and boiled . The fan palm leaves are used as wrapper . It is the leaf 's long , slim and slender shape that is responsible for the ketupat triangular pattern. The size of it is determined by the width of the leaf . The leaves are available in the market, sold in stack especially during the festival months. The fan palm leaf is cleaned and opened . One corner of the leaf is folded to make the cone. The steamed glutinous rice is stuffed into this cone and wrapped around hence the shape. The folding has to be neat and tight to avoid the rice from sticking out through it , making it untidy . Then, it is boiled to ensure it last beyond the first day of celebrations.
The Dumplings come in different flavors . There are plain Ketupat Palas , sweet and the kind that is stuffed with meat floss . The Mash bean or Foul bean is sometimes added for its extra nutty flavor. The plain and sweet ' Ketupat ' are normally eaten with rendang , peanut sauce or meat floss. While the meat floss stuffed is taken as is .
 The cornered cone . The Steamed Glutinous Rice is stuffed . |  The final ' Triangular ' casing |
The Ketupat Daun Palas , served with dry meat floss
