Indonesian Cuisine
Ketupat (Rice Cake in Woven Palm Leaf Pouch)
Prep
45 min
Cook
240 min
Servings
10
Level
Hard
Ketupat, or kupat, is a signature dish of Lebaran (Eid al-Fitr) that symbolizes asking for forgiveness ("pangapunten"). Rice cooked inside a woven pouch of young coconut palm leaves (janur) results in a dense, chewy texture with a subtle, distinctive tang. Ketupat is usually served with opor ayam (chicken in coconut milk), rendang, sambal goreng ati (spicy liver in coconut sauce), and chayote squash curry. Making it is quite a unique process that requires patience, since the palm-leaf weave has to be tight so the rice doesn't escape while boiling. After boiling for several hours, the ketupat is removed and hung up to cool. This food doesn't have a strong flavor of its own — instead, it becomes the perfect medium for soaking up coconut milk broth or seasoning from its side dishes. During the holiday, ketupat becomes a symbol of togetherness since it's enjoyed with extended family. The "halal bi halal" tradition is closely tied to ketupat as a dish. Even though many people now sell ready-made ketupat, making it yourself at home still brings its own special satisfaction.
🧂 Ingredients
🍽️ Servings: 10
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- rice (use a dry, non-sticky variety such as rojolele)
- empty ketupat pouches (woven palm leaf pouches; you can buy them ready-made or weave your own from young palm leaves)
- Water, to taste, for soaking and boiling
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👩🍳 Instructions
- 1 Wash the rice thoroughly, then soak it for 30 minutes. Fill each ketupat pouch with rice until it's about 2/3 full — don't pack it too tightly, since the rice will expand. Fold over the remaining palm leaf to seal the pouch. Boil the ketupat in a large pot of boiling water for 3-4 hours, until the rice is fully cooked and set. Make sure the pouches stay fully submerged, adding more hot water if needed. Remove from the pot, drain, and hang for 1 hour until cooled and firm. The ketupat is now ready to be sliced and served.
💡 Tips
• Don't overfill the pouches with rice, as they can burst open while boiling
• Keep the heat at medium while boiling
• Ketupat can be stored in the refrigerator for up to 3 days.
📊 Nutrition Facts / serving
350
Calories (kcal)
6 g
Protein
2 g
Fat
78 g
Carbs
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