Ketupat or Kupat

SMC: 14June2016

Ketupat (Malay), Kupat (in Javanese and Sundanese), is a type of dumpling made from rice

packed inside a diamond-shaped container of woven palm leaf pouch. It is commonly found

in Indonesia, Malaysia, Brunei, Singapore, and the Philippines. It is commonly described as

"packed rice", although there are other types of similar packed rice such as lontong.

Ketupat is cut open, its skin (woven palm leaf) being removed, the inner rice cake is cut in

pieces, and served as staple food, as the replacement of plain steamed rice. It usually eaten

with rending, opor ayam, sayur labu (chayote soup), sambal goreng ati (liver in sambal) or

served as an accompaniment to satay  (chicken or beef or lamb in skewers) or gado-gado (mixed

vegetables with peanut sauce). Ketupat is also the main element of certain dishes such

as ketupat sayur (ketupat in jicama soup with tofu and boiled egg) and kupat tahu (ketupat and

tofu in peanut sauce).

Cultural significance

In various places in Indonesia, there is a ceremony called Lebaran Ketupat, which is observed

after the conclusion of an extra six days of fasting following  EId-ul- Fitir .Ketupat or Kupat are

serving by the Elder person in the family to show the united and Friendliness in a family.

How to Cook Ketupat (Malay Style Rice in Coconut Leaf Casings)

1) Wash empty ketupats casings and set aside to drain.

2) For 30 small ketupat casings, I used about 1-1/2 kilos of plain local rice (I used Kedah

Beras Tempatan)

3) Wash rice and then set aside to dry. It is easier to fill up ketupats when rice is dry, or the

rice will stick to your fingers.

4) Make the ketupat opening larger at the end where the longer leaves are and fill up to 45%

full of the casings with rice.

5) Seal that opening by tightening the leaves with a pulling motion. Knot them twice.

6) At the opposite end of the ketupat casings where there are two short parts of the coconut

leaves jutting out, tuck the loose ends into the ketupat to seal the hole.

7) Bring a large pot of water (add 3 tbsps of salt) with ketupats to a boil. Lower heat to small

and simmer the filled ketupats for 5 hours, ensuring that they are covered with water at all

times, i.e. refill water when the water level goes down. This makes the ketupat rice last

longer and not go bad easily in a few days.

By: Sdr. Shaarban PackeerAlly

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