Ketupat or Kupat is the specialty of maritime Southeast Asia-based rice wrapped in a wrapper made of woven coconut leaves (coconut) which is still young. Ketupat most common at the time of the celebration of Idul Fitri, when Muslims celebrate the end of the fasting month.
Typical foods that use ketupat, among others Kupat know (Sunda), Grabag (Magelang regency), Kupat glabet (Tegal), coto Makassar (from Makassar, the ketupat is called burasa), lotek, and gado-gado (often replaced with lontong) .
Ketupat can also be served with satay, although the lontong is more common. Besides in Indonesia, ketupat was also found in Malaysia, Brunei, and Singapore. In the Philippines also found puso that similar with ketupat, but different woven patterns.
how to make ketupat wrap :
source image : jalansutera.com
if the leaf is so, then we simply make it..
- First, select good quality rice, then wash up really clean. Soak the rice for 3 hours with clean water. Remove and drain. If rice is not washed clean, ketupat will easily smelled and not durable.
- Contents ketupat 2/3 of the wrapper by using a small spoon, to be estimated.
- When boiled ketupat must be submerged in boiling water. If water will be discharged, immediately added to boiling water. Old cooking ketupat approximately 4 hours.
- Once cooked, remove from heat. Save ketupat while aerated by hanging.