~Edit: It appears I made a typographic error; it should read "Ketupat periuk kera". Oops!~
All this started when I read Stewart McPherson's "Pitcher Plants of the Old World", and I found a recipe. Months later, last week, really, I was doing an innocent image search for Nepenthes ampullaria when I stumbled across a picture of some amp pitchers ready to fill with rice.
I found a different recipe, and that, well, was that.
YUM! Stewart McPherson's recipe is more savory, with the rice pre-boiled in coconut milk and a blob of mashed shrimp in the middle. The other recipe had me soak the rice in water, and not pre-cook it, but instead top it with a sugary coconut cream mix. Both were steamed: Pre-cooked a half an hour, and the raw for an hour. What's cool about he two recipes is that one calls for coconut milk, and the other the cream that rests on top of the milk (if you don't shake the can!). Meaning: it behooves you to make both recipes together.
I only had 10 good pitchers, so I made a bunch of little foil cones to cook the rest of the rice in. Still yummy!
I gotta do this again!