Alternative names | Kupat, tupat, topat, tipat |
---|---|
Course | Main course |
Place of origin | Indonesia[1][2] |
Region or state | Southeast Asia |
Serving temperature | Hot or room temperature |
Main ingredients | Rice cooked inside of a pouch made from woven young palm leaves |
Variations | Ketupat pulut, ketupat daun palas (Malay), lepet |
1 bowl of ketupat sayur has approximately 93[3] kcal | |
Ketupat (in Indonesian and Malay), or kupat (in Javanese and Sundanese), or tipat (in Balinese)[4] is a Javanese rice cake packed inside a diamond-shaped container of woven palm leaf pouch.[5] Originating in Indonesia, it is also found in Brunei, Malaysia, Singapore, southern Philippines, southern Thailand, Cambodia and Laos. It is commonly described as "packed rice", although there are other types of similar packed rice such as lontong and bakchang.
Ketupat is cut open until its skin (woven palm leaf) is totally removed. The inner rice cake is then cut into pieces and served as a staple food in place of plain steamed rice. It is usually eaten with rendang, opor ayam, sayur labu (chayote soup), or sambal goreng hati (liver in sambal), or served as an accompaniment to satay (chicken or red meat in skewers) or gado-gado (mixed vegetables with peanut sauce). Ketupat is also the main element of certain dishes, such as ketupat sayur (ketupat in chayote soup with tofu and boiled egg) and kupat tahu (ketupat and tofu in peanut sauce).
Ketupat is related to similar dishes in other rice-farming Austronesian cultures, like the Filipino pusô or Patupat, although the latter is not restricted to diamond shapes and traditionally come in various intricately woven designs ranging from star-like to animal-shaped.[6] An octahedron-shaped version called katupat was also found in pre-colonial Guam and the Mariana Islands, before the ancient rice cultivation in the island was replaced by maize brought by the Spanish.[7][8]
Kompas Sejarah Ketupat
was invoked but never defined (see the help page).