Dish
Ketupat
The dish is made by first preparing the rice and then wrapping it in a woven palm leaf pouch. The pouch is then boiled in water until the rice is cooked and the pouch becomes firm. Ketupat is often served with a variety of dishes such as satay or curry.
Origins and history
Ketupat originated in Indonesia and has been a popular dish in Indonesian cuisine for many years. It is often served during special occasions such as weddings or religious holidays as a traditional dish.
Dietary considerations
Ketupat is suitable for individuals with gluten allergies or those who are on a low-fat diet. It is also a good source of carbohydrates and is suitable for individuals who are trying to gain weight or build muscle.
Variations
There are many variations of ketupat that use different types of rice or palm leaves. Some variations also include additional ingredients such as coconut milk or pandan leaves.
Presentation and garnishing
Ketupat is typically presented in a woven palm leaf pouch. It is often garnished with fresh herbs or grated coconut.
Tips & Tricks
To ensure the best flavor, use high-quality rice and be sure to wrap the rice tightly in the palm leaf pouch.
Side-dishes
Ketupat is often served with a variety of dishes such as satay or curry. It can also be served with a side of pickled vegetables or sambal.
Drink pairings
Teh botol or es cendol are popular drink pairings for ketupat.
Delicious Ketupat recipes
More dishes from this category... Browse all »
Aji nigiri sushi
Japanese cuisine
Akami nigiri sushi
Japanese cuisine
Anago nigiri sushi
Japanese cuisine
Arroz a la plancha
Spanish cuisine
Arroz a la tumbada
Mexican cuisine
Arroz al forn
Spanish cuisine
Arroz al jerez
Spanish cuisine
Arroz al olivar
Spanish cuisine
More cuisines from this region... Browse all »
Arab cuisine
Spicy, Sweet, Sour, Savory
Eurasian cuisine of Singapore and Malaysia
Spicy, Sweet, Sour, Savory
Malay cuisine
Spicy, Sweet, Sour, Salty, Umami
Malaysian Chinese cuisine
Spicy, Sweet, Sour, Salty, Umami
Malaysian Indian cuisine
Spicy, Sweet, Sour, Salty, Umami
Peranakan cuisine
Spicy, Sweet, Sour, Salty, Umami
Sabahan cuisine
Spicy, Sour, Sweet, Savory
Sarawakian cuisine
Spicy, Sour, Sweet, Savory