Sticky, sweet rice cakes wrapped in palm leaves, filled with coconut and palm sugar — a Timorese celebration treat.
Katupa are iconic Timorese snacks: glutinous rice mixed with freshly grated coconut and dissolved palm sugar, wrapped tightly in palm fronds and steamed until the rice becomes silky and translucent. The result is a naturally sweet, aromatic cake that's served at celebrations and holidays. Each wrapped bundle is a gift of flavor.
Serves 8
Mix glutinous rice, grated coconut, palm sugar, and salt in a large bowl. Pour coconut milk over slowly, mixing until everything is moist.
The mixture should be sticky but hold together. Let rest 10 minutes.
Fold palm leaves into a crosshatch pattern. Add 2–3 tablespoons of mixture to the center and fold into a secure packet.
Steam wrapped packets for 40–45 minutes until the rice is tender and translucent. Cool before unwrapping.
If palm leaves are hard to find, banana leaves work beautifully.
The mixture should be moist but not wet — add coconut milk gradually.
These can be made a day ahead and reheated gently.
Add sesame seeds to the mixture
Use brown sugar if palm sugar is unavailable
Make smaller cakes for individual servings
Wrapped katupa keep for 5 days at room temperature. Refrigerate for longer.
Katupa are gifts of celebration in Timorese culture, traditionally prepared for weddings, holidays, and family gatherings.
You need glutinous (sticky) rice — regular rice won't work. Find it in Asian markets as 'sweet rice' or 'sticky rice'.
Banana leaves, parchment paper, or even clean cloth strips work as wrappers.
Per serving · 8 servings total
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