Ketupat
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This article does not cite any references or sources.Please help improve this article by adding citations to reliable sources. Unverifiable material may be challenged and removed. (August 2007)
Unopened bunch of cooked ketupat in a plate
Ketupat (not to be confused with Lontong) is a type of dumpling from Indonesia, Brunei, Singapore, Malaysia and the Philippines (where it is known by the name Patupat in Kapampangan. Puso in Cebuano, or Ta'mu in Tausug), made from rice that has been wrapped in a woven palm leaf pouch which is then boiled. As the rice cooks, the grains expand to fill the pouch and the rice becomes compressed. This method of cooking gives the ketupat its characteristic form and texture of a rice dumpling. Ketupat is usually eaten with rendang (a type of dry beef curry) or served as an accompaniment to satay. Ketupat is also traditionally served by Indonesians, Moros and Malays at open houses on festive occasions such as Idul Fitri (Hari Raya Aidilfitri). During Idul Fitri in Indonesia, ketupat is often served with chicken curry, accompanied with spicy soy powder. Among Filipinos, puso is also traditionally used as a pabaon or a mobile meal, traditionally brought by workers as a type of packed lunch, served with any selection of stews.
There are many varieties of ketupat, with two of the more common ones being ketupat nasi and ketupat pulut. Ketupat nasi is made from white rice and is wrapped in a square shape with coconut palm leaves while ketupat pulut is made from glutinous rice is usually wrapped in a triangular shape using the leaves of the fan palm (Licuala). Ketupat pulut is also called "ketupat daun palas" in Malaysia.
In Indonesia, ketupat sometimes boiled in thin coconut milk and spices to enhance the taste.
Local stories passed down through the generations have attributed the creation of this style of rice preparation to the seafarers' need to keep cooked rice from spoiling during long sea voyages. The coco leaves used in wrapping the rice are always shaped into a triangular form and stored hanging in bunches in the open air. The shape of the package facilitates moisture to drip away from the cooked rice while the coco leaves allow the rice to be aerated and at the same time prevent flies and insects from touching it.
From Wikipedia, the free encyclopedia
Jump to: navigation, search
This article does not cite any references or sources.Please help improve this article by adding citations to reliable sources. Unverifiable material may be challenged and removed. (August 2007)
Unopened bunch of cooked ketupat in a plate
Ketupat (not to be confused with Lontong) is a type of dumpling from Indonesia, Brunei, Singapore, Malaysia and the Philippines (where it is known by the name Patupat in Kapampangan. Puso in Cebuano, or Ta'mu in Tausug), made from rice that has been wrapped in a woven palm leaf pouch which is then boiled. As the rice cooks, the grains expand to fill the pouch and the rice becomes compressed. This method of cooking gives the ketupat its characteristic form and texture of a rice dumpling. Ketupat is usually eaten with rendang (a type of dry beef curry) or served as an accompaniment to satay. Ketupat is also traditionally served by Indonesians, Moros and Malays at open houses on festive occasions such as Idul Fitri (Hari Raya Aidilfitri). During Idul Fitri in Indonesia, ketupat is often served with chicken curry, accompanied with spicy soy powder. Among Filipinos, puso is also traditionally used as a pabaon or a mobile meal, traditionally brought by workers as a type of packed lunch, served with any selection of stews.
There are many varieties of ketupat, with two of the more common ones being ketupat nasi and ketupat pulut. Ketupat nasi is made from white rice and is wrapped in a square shape with coconut palm leaves while ketupat pulut is made from glutinous rice is usually wrapped in a triangular shape using the leaves of the fan palm (Licuala). Ketupat pulut is also called "ketupat daun palas" in Malaysia.
In Indonesia, ketupat sometimes boiled in thin coconut milk and spices to enhance the taste.
Local stories passed down through the generations have attributed the creation of this style of rice preparation to the seafarers' need to keep cooked rice from spoiling during long sea voyages. The coco leaves used in wrapping the rice are always shaped into a triangular form and stored hanging in bunches in the open air. The shape of the package facilitates moisture to drip away from the cooked rice while the coco leaves allow the rice to be aerated and at the same time prevent flies and insects from touching it.
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