ketupat
Sign in to saveAlso known as kupat
Ketupat (Indonesian and Malay pronunciation: kəˈt̪upat̪̚) is a type of compressed rice cake commonly found across Southeast Asia, particularly in Indonesia, Malaysia, Brunei, Singapore, Timor-Leste and southern Thailand. It is traditionally made by filling a pouch woven from young palm leaves with rice, which is then boiled until the grains expand and form a firm, compact mass. Ketupat is typically served as an accompaniment to meat, vegetable or coconut milk-based dishes and is widely prepared for festive and ceremonial occasions.
Key facts
- Food.name
- Ketupat
- Food.image
- Ketupat2.jpg
- Food.image_size
- 250px
- Food.caption
- Unopened bunch of cooked ketupat on a plate
- Food.course
- Main course
- Food.country
- Southeast Asia
- Food.region
- Java, Sumatra, Malay Peninsula, Borneo, Sulawesi, Bali
- Food.served
- Hot or room temperature
- Food.main_ingredient
- Rice cooked inside of a pouch made from woven young palm leaves
- Food.calories
- 93
via Wikipedia infobox
Wikidata facts
- Image
- Ketupat2.jpg
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- Commons category
- Ketupat
Sources (3)
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~49 min read
Article
49 sectionsContents
- History
- Leaf-wrapped rice traditions
- Ritual feasting
- ''Kupatay'', ''kupat'' and pre-Islamic traditions in post-Islamic Java
- ''Ketupat'' in Malay sources
- Religious and spiritual significance
- Role in Balinese Hindu rituals and offerings
- Islamic traditions and the role of ''ketupat'' during Lebaran
- ''Ketupat'' in Javanese and Sundanese spiritual traditions
- ''Ketupat'' in Malay ''Main Teri'' rituals
- Spiritual significance among the Orang Asli
- Symbolism in Dayak ceremonial practices
- ''Ketupat'' in Cina Benteng ancestral traditions
- Cultural traditions and celebrations
- Symbolic and decorative use
- ''Ketupat'' in Syawal festivities
- ''Ketupat'' in Lebaran and Galungan–Kuningan celebrations
- Charitable practices involving ''ketupat''
- Mid-Ramadan ''ketupat'' traditions
- ''Ketupat Lepas'' tradition
- Ketupat during Christmas and New Year celebrations
- Ceremonial use of ''ketupat'' in symbolic battles
- Ceremonial use in Bisaya infant rites
- Varieties
- ''Ketupat darlamu/tamanggung''
- ''Katupek bareh''
- ''Ketupat landan''
- ''Ketupat daun palas''
- ''Ketupat daun kapau''
- ''Katupa' ''
- ''Ketupat jembut''
- ''Ketupat balamak''
- ''Kupat sumpil''
- Derivative dishes
- ''Ketoprak''
- ''Ketupat sotong''
- ''Ketupat Kandangan''
- ''Ketupat sayur''
- ''Kupat tahu''
- ''Tipat cantok''
- ''Kupat glabed''
- ''Ketupat mie''
- ''Topak ladeh''
- ''Ketupat tengguli''
- ''Kupat Bongkok''
- Local variations
- Similar dishes
- See also
- References
Ketupat (Indonesian and Malay pronunciation: kəˈt̪upat̪̚) is a type of compressed rice cake commonly found across Southeast Asia, particularly in Indonesia, Malaysia, Brunei, Singapore, Timor-Leste and southern Thailand. It is traditionally made by filling a pouch woven from young palm leaves with rice, which is then boiled until the grains expand and form a firm, compact mass. Ketupat is typically served as an accompaniment to meat, vegetable or coconut milk-based dishes and is widely prepared for festive and ceremonial occasions.
The dish is known by various regional names, including kupat (Javanese and Sundanese), tipat (Balinese), katupat (Banjar), katupa (Tetum), katupa’ (Makassarese), topat (Sasak) and katupek (Minangkabau), among others. Similar preparations are found in other Austronesian regions, such as patupat and puso in the Philippines as well as katupat in the Pacific islands, particularly in Guam. Comparable rice cakes are also present in parts of mainland Southeast Asia, including Cambodia, where they are associated with Khmer and Cham communities; a related dish in these regions is known as Nom Katom.