Ketupat; one of Malaysia’s greatest traditional food. Despite the fact that they come in many different shapes and sizes, the ketupat is always a clump of rice bundled tightly together in a casing made of leaf/ves. Each shape signifies a different type of ketupat. There are ketupat made up of white rice, glutinous rice, and some of them also has red beans or corn kernels inside. Some are sweet, some are salted-to-taste, while others might just be plainly rice and nothing else. The thing about the ketupat which makes it so intriguing and special, other than the good taste, is the technique in weaving its casing. Not many knows how to weave the ketupat casing. For many, the weaving technique is too tricky to learn, though once you’ve got the hang of it, you’ll see that it’s very simple and is actually a very fun thing to do. There are some new age, instant ketupats in which they substitute the leaf casing for a plastic pouch, however, you won’t be able to smell the scent of the fragrant leaves used to wrap the ketupat– which is one of the main reasons as to why the ketupat is so special when compared to your typical cooked rice. The ketupat is typically served with serunding daging, rendang, and sambal. However, there’s never anything wrong with eating the ketupat on its own.

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Ketupat Palas (Made up of glutinous rice. Depending on which recipe you’re using, some may taste sweet and some may contain beans and kernels inside. Others may be salted-to-taste with the rice being pre-cooked in a water and coconut milk mixture.)

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Ketupat Nasi (The famous-most ketupat. Made up of white rice. The rare good ones are salted-to-taste.

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Clockwise from top left: Lemang, Rendang Minang, Fried Ketupat Palas.

Edited- Taken with my Nikon D5100


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