Ketupat Sotong

Malaysian-style Stuffed Squid

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Preparation info

  • Serves


    • Difficulty


Appears in

My Rendang isn't Crispy

My Rendang isn't Crispy

By Zaleha Kadir Olpin

Published 2019

  • About

This is another dish that is popular in the East Coast of Malaysia, particularly in the state of Kelantan. As the squid is stuffed with glutinous rice, this dish can be served as a main course with a curry, or gulai, and sambal, but it is also often enjoyed as a snack.


  • 4 medium to large squid
  • Toothpicks, as needed
  • 3 shallots, peeled and thinly sliced
  • 2.5-cm (1-inch) knob ginger, peeled and cut into thin strips
  • 1 tsp fenugreek
  • 1 tsp salt
  • 1 Tbsp sugar
  • 1 tsp Thai fish sauce
  • 500 ml (16 fl oz / 2 cups) coconut milk


  • 125 ml (4 fl oz / ½ cup) coconut milk
  • 500 ml (16 fl oz / 2 cups) water
  • 185 g ( oz) glutinous rice
  • A pinch of salt


  • Prepare the filling ahead. Combine the coconut milk and water in a large bowl. Add the glutinous rice and salt. Leave to soak for 4 hours.
  • Prepare the squid. Pull the squid head and tentacles from the body. Cut the tentacles just behind the eyes and discard the innards. Remove the beak from the tentacles. Remove the cuttlebone from the squid tube and discard. Peel away the skin. Rinse the tentacles and squid tube thoroughly.
  • Stuff the soaked rice into the squid tubes and plug the opening with the tentacles. Secure with toothpicks.
  • Place the shallots, ginger, fenugreek, salt, sugar and fish sauce into a wide frying pan, then add the coconut milk. Arrange the stuffed squid in a single layer in the frying pan and bring to a boil over medium heat, stirring continuously to prevent the coconut milk from curdling.
  • Turn the heat to low and simmer for 30 minutes until the rice is done. Dish out and serve.