
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.
via Wikipedia infobox
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.
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