Ketupat a dish of festive

July 1st, 2016 | by TheJourneyMagz
Ketupat a dish of festive

Ketupat is made from rice that has been wrapped in a woven palm leaf pouch and 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 cut open, its skin (woven palm leaf) being removed, the inner rice cake is cut in pieces, and served as staple food, as the replacement of plain steamed rice. It usually eaten with rendang, opor ayam, sayur labu (jicama soup), sambal goreng ati (liver in sambal) or served as an accompaniment to satay (chicken or beef or lamb in skewers) or gado-gado (mixed vegetables with peanut sauce).

Ketupat is also used as the replacement of plain steamed rice in gado-gado, karedok, or pecel. It also used as main ingredient in Sundanese and Javanese dish kupat tahu (ketupat, tofu, and beansprouts served in peanut sauce).



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