Stuffed Squid

Ketupat Sotong

Preparation info
    • Difficulty


Appears in
The Best of Chef Wan Volume 1: A Taste of Malaysia

By Chef Wan

Published 2018

  • About


  • Glutinous rice 400 g (14 oz), rinsed, soaked and drained
  • Coconut milk 500


  • Combine glutinous rice and half the coconut milk and steam for 30 minutes or until cooked. Remove and set aside to cool.
  • Stuff squids with rice and secure with cocktail sticks. Set aside.
  • Pour the remaining coconut milk into a pot. Add the pounded ingredients, fenugreek and mustard seeds and bring to the boil.
  • Put in the stuffed squid and brui