Ketupat

Ketupat, also known as kupat or tipat, is a distinctive type of dumpling crafted from rice that is compacted inside a diamond-shaped container woven from palm leaves. Originating from Indonesia, this delectable dish is also popular in Brunei, Malaysia, and Singapore. Often referred to as "packed rice" ketupat serves as a staple food that can substitute for plain steamed rice at meals. You’ll frequently encounter it paired with dishes such as rendang, opor ayam, and satay, or as a delightful complement to meals like gado-gado. Interestingly, ketupat has counterparts in other Austronesian cultures, such as the Filipino puso.

The history of ketupat is quite intriguing. It dates back to the period when people in Maritime Southeast Asia used woven palm leaves as pouches to cook food. The distinctive shape and cooking technique were likely developed to preserve cooked rice during long sea voyages. While ketupat is closely associated with the Muslim festival of Lebaran, its presence in non-Muslim communities suggests pre-Islamic roots linked to Hindu rituals.

Ketupat carries cultural significance across various regions of Indonesia, with specific ceremonies and celebrations dedicated to it. There are different types of ketupat, with the two most common being ketupat nasi and ketupat pulut. During festive occasions and celebrations like Idul Fitri, ketupat is often served with exquisite dishes such as opor ayam or rendang.

Beyond being a standalone dish, ketupat is also incorporated into derivative dishes like ketupat sayur and kupat tahu. In Bali, ketupat is part of Hindu temple offerings, and within Islamic communities, it often features in festive decorations. Similar dishes to ketupat exist in other countries like the Philippines, Cambodia, and China, each featuring unique variations and cultural significance.