Ketupat

Ketupat(inIndonesianandMalay), orkupat(inJavaneseandSundanese),  ortipat(inBalinese)is aJavanesericecake packed inside a diamond-shaped container of wovenpalmleaf pouch.Originating inIndonesia, it is also found inBrunei,Malaysia,Singapore, southernPhilippines, southernThailand,CambodiaandLaos. It is commonly described as "packed rice", although there are other types of similar packed rice such aslontongandbakchang.
Ketupatis 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 plainsteamed rice. It is usually eaten withrendang,opor ayam,sayur labu(chayote soup), orsambal goreng hati(liver in sambal), or served as an accompaniment tosatay(chicken or red meat in skewers) orgado-gado(mixed vegetables with peanut sauce). Ketupat is also the main element of certain dishes, such asketupat sayur(ketupat in chayote soup with tofu and boiled egg) andkupat tahu(ketupat and tofu in peanut sauce).
Ketupatis related to similar dishes in otherrice-farmingAustronesiancultures, like theFilipinopusôor 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.Anoctahedron-shaped version calledkatupatwas also found in pre-colonialGuamand theMariana Islands, before the ancient rice cultivation in the island was replaced bymaizebrought by the Spanish.
The use of woven young palm leaves (janur) fronds as a pouch to cook food is widespread inMaritime Southeast Asia, fromJava, Indonesia to Malaysia, Singapore, and the Philippines. Ketupat is made fromricethat has been wrapped in a wovenpalmleaf pouch and boiled. As the rice cooks, the grains expand to fill the pouch and the rice becomes compressed. This method of cooking gives theketupatits characteristic form and texture of a rice cake.
The oldest manuscript mentioning ketupat is found in theKakawin Ramayana, written in the 9th century during the reign ofKing Balitung, the era of theMataram kingdom. In this manuscript, ketupat is calledkupatay, which is in the same row as the names of other foods. After that, the termkupatwas found in several later manuscripts from different kingdoms; as in theKakawin Kresnayanaduring theKediri Kingdomin the 12th century, then in theKakawin Subadra WiwahaandKidungSri Tanjungduring theMajapahit Kingdomin the 14th to 15th centuries CE. The name of ketupat in these manuscripts is written askupat.
Despite its current association with Muslim festival oflebaran, ketupat is also known in non-Muslim communities, such asHinduBalinese,JavaneseKejawenbeliefs, and people of the Philippines, which suggested that the weaving of coconut fronds has pre-Islamic origin. It was linked to the local Hindu ritual on veneratingDewi Sri,the Javanese goddess of rice.The Balinese Hindus still weaved theCilifronds effigy of Dewi Sri as an offering, as well as weavingtipatfronds duringKuninganBalinese Hinduholy day.InBaliand Java, ketupat has also been used assajen(an offering for deceasedancestors) for centuries.People that adhere to ancestral beliefs e.g. Kejawen andSunda Wiwitanwould hang a bunch ofketupat(usuallybantenstyle) at the door as an offering to treat the ancestral spirits which believed sometimes would return to mortal world to visit their descendants. This Javanese beliefs on providing offerings for visiting ancestral spirits is somewhat akin to Hindu Balinese Galungan-Kuningan festival.
According to Central Javanese tradition, ketupat was first introduced by a Javanese theologian namedSunan Kalijagawho was an important figure for Muslims in Java. In Java and most of Indonesia, ketupat is linked to Islamic tradition oflebaran(Eid ul-Fitr).The earliest connection of ketupat with Islamiclebarantradition is believed to be originated in 15th-centurySultanate of Demak.
According to Javanese traditions, the Indonesianlebarantradition was first started whenSunan Bonang, one of Wali Songo ofTubanin 15th-century Java, calls for the Muslims to elevate the perfection of their Ramadhan fast by asking forgiveness and forgiving others' wrongdoings.The tradition on preparing and consuming ketupat orkupatinJavanese languageduring lebaran was introduced by Raden Mas Sahid orSunan Kalijaga,one ofWali Songo(nine Muslim saints) that spread Islam in Java. Sunan Kalijaga introduced thelebaran ketupatritual on 8Shawwal, a week after Eid ul-Fitr and a day after a six-day Shawwal fast. It is believed that it contains appropriate symbolism;kupatmeansngaku lepator "admitting one's mistakes" inJavanese language,in accordance to asking for forgiveness tradition during lebaran. The crossed weaving of palm leaves symbolises mistakes and sins committed by human beings, and the inner whitish rice cake symbolise purity and deliverance from sins after observingRamadhanfast, prayer and rituals.
Other than Java, the tradition on consuming ketupat during Eid ul-Fitr is also can be found throughout Indonesia; from Sumatra, Kalimantan, Sulawesi, Nusa Tenggara, and also neighboring countries, including Malaysia, Singapore and Brunei.
Local stories passed down through the generations have attributed the creation of this style of rice preparation to the seafarers' need to keep cooked rice from spoiling during long sea voyages.The coco leaves used in wrapping the rice are always shaped into a triangular or diamond form and stored hanging in bunches in the open air. The shape of the package facilitates moisture to drip away from the cooked rice while the coco leaves allow the rice to be aerated and at the same time prevent flies and insects from touching it.
In various places in Indonesia, there is a ceremony calledLebaran Ketupat, which is observed after the conclusion of anextra six days of fasting followingIdul Fitri.InLombok,West Nusa Tenggara, thousands of Muslims celebratedLebaran Ketupat—orLebaran Topatas it is locally called—by visiting the graves of Muslim ulamas before partaking in communal ceremonial activities, which includes music performances, ketupat cooking competitions, to shared meals where ketupat was served as the main dish. Side dishes at the events varied, ranging fromplecing kangkung(stir-fried water spinach) to the local dish ofAyam Taliwang.
InCentral Java,Lebaran Ketupatis calledBada Kupat, and was celebrated by cooking and serving ketupat andlepet(steamed sticky rice cooked in plaited palm leaves) in Semarang. In Colo,Kudus Regency, a parade ofgunungan(cone-shape offering) made of ketupat,lepetand other food items on the slope ofMount Murianear the grave of noted Muslim preacherSunan Muria, was held to celebrateBada Kupat, while on the slope ofMount MerapiinBoyolali Regency, the celebration featured a parade of livestock decorated with ketupat.
AmongHindu communitiesinBaliandBanyuwangiin East Java, ketupat is part of the offering and ritual of Kuningan festive celebration to conclude theGalunganholy days. During Galungan, Hindu families create and erect apenjorpole made ofjanur(young palm leaves), and then make some offerings to thePura. Ten days after Galungan, the ceremony of Kuningan is observed to conclude the religious holy days. To celebrate Kuningan, Balinese Hindu families maketipator ketupat first as offering, and then they consume some ketupat afterwards.
There are some striking similarities between Javanese MuslimLebaranand Balinese HinduGalungan-Kuninganholy days, of which ketupat is one. For example, the families pay a visit to the grave of their family or ancestors prior of observing the holy day, and they consume ketupat to conclude the religious festival.Although today in contemporary Indonesia, ketupat is strongly associated with Muslim celebration of Idul Fitri, this parallel phenomenon suggested the pre-Islamic native origin of ketupat, asNative Indonesianways to shows gratitude and to celebrate festivities by making and consuming certain kind of food.
There are many varieties ofketupat, with two of the more common ones beingketupat nasiandketupat pulut.Ketupat nasiis made from common white rice and is wrapped in a square shape withcoconut palmleaves whileketupat pulutis made fromglutinous riceis usually wrapped in a triangular shape using the leaves of thedaun palasfan palm (Licuala).Ketupat pulutis also calledketupat daun palasin Malaysia, primarily found in northernMalay Peninsulaand among theMalay communityofsouthern Thailand. Usually ketupat pouch are made fromjanuror young palm leaves fronds. However, inKalimantan,nipahleaves might be used and woven into ketupat as well.
Ketupatis also traditionally served by Indonesian andMalaysat open houses on festive occasions such aslebaranorIdul Fitri(Hari Raya Aidilfitri). During Idul Fitri in Indonesia,ketupatis often served with eitheropor ayam(chicken incoconut milk), chicken or beefcurry,rendang,sambal goreng ati(spicy beef liver),krechek(buffalo or beef skin dish), orsayur labu Siam(chayotesoup). Ketupat orlontongis also used as the replacement of plain steamed rice ingado-gado,karedok, orpecel.
Other than replacing steamed rice orlontongin certain dishes, such as satay,gado-gado, andketoprak, ketupat is also forming the essential part of other derivative dishes with certain recipes developed from it.
InSemarang metropolitan area, there is a dish calledketupatorkupat jembut. The ketupat is added with boiled bean sprouts, boiled cabbage, and grated coconut and looks like female genitalia.The wordsjembutmeans pubic hair inJavanese.
ABanjar cuisineof ketupat with baked fish in coconut milk soup. It originated fromKandangan,South Hulu Sungai Regency.
Ketupat is prepared by boiling it in a mixture of water and ash from burnt coconut fronds.Ketupat landanwhich looks red, is a specialty ketupat fromBanjarnegara Regency,Central Java.
One of popular street food in Indonesian cities isKetupat sayurwhich literary means "ketupat in vegetables soup".Ketupat sayuris known in two popular versions; theBetawiversion fromJakartaandkatupek sayuathePadangversion from West Sumatra. Ketupat sayur is popular as breakfast fare inJakartaandPadang. It consist of ketupat served with slicedlabu siam(chayote) and unripejackfruitgulaiin thin and spicycoconut milksoup, topped with cookedtofuandtelur pindang(spiced boiled egg), andkrupukcrackers. The Padang orMinangkabauversion might be served with additional dishes, such asegg balado,rendangand variousgulai. Iflontongwas used in the identical recipe, it is calledlontong sayurinstead.
Ketupat also used as main ingredient inSundaneseandJavanese dishkupat tahu, which is ketupat,tahu goreng(friedtofu), and bean sprouts served inpeanut saucetopped with crispykrupukcrackers. Popular variants ofkupat tahuincludesKupat tahu KuninganfromKuningan RegencyinWest Java,Kupat Tahu PadalarangfromPadalarang, West Bandung,Kupat Tahu BandunginBandung,Kupat Tahu BumiayufromBrebes Regency,andKupat Tahu MagelangfromMagelang Regency, Central Java.
ItsBalineseversion is calledtipat cantok, which is sliced ketupat with boiled or blanched vegetables;asparagus bean,water spinach,bean sprout,cucumber, and fried tofu mixed inpeanut saucewhich is made from ground fried peanuts, garlic,chili pepper, salt andtaucofermented soy paste.The peanut sauce might be mild or hot and spicy, depends on the addition ofchili pepper. It is one of a few Balinesevegetariandish. Tipat cantok is akin to Javanesepeceland Jakartangado-gado.
InHindu-majorityBali, ketupat is used as one of the temple offerings.In Java, among traditional Muslimabangancommunity, the woven empty or uncooked ketupat skin is often hung as anamuletto symbolise wealth and prosperity.
Because in Indonesia, Malaysia, southern Thailand, Singapore and Brunei ketupat is strongly linked to Islamic Eid ul-Fitr, it is also used there as decorations. The empty ketupat skin woven from colourful ribbons are used as decorations to signify this festive occasions, in the same fashions as bells to signifyChristmas. Colorful ribbon ketupat are often used to decorate shopping malls, offices, or as decorations of gift parcels.
In thePhilippines, similar rice pouches are known aspuso(literally "heart") and had their origins from pre-colonialanimisticritual offerings as recorded by Spanish historians. Unlikeketupat, however, they are not restricted to diamond shapes and can come in a wide variety of weaving styles (including bird and other animal forms) which still survive among variousethnic groups in the Philippinestoday.Ketupatare also woven differently, the leaf base and the loose leaf strands do not exit at the same point, as in most Filipinopuso.Ketupatsomewhat resemble thetamu pinadversion amongMuslim Filipinosthe most, which are shaped like a flattened diamond, although they are also woven differently.Patupat, a delicacy common in thenorthern provincesof the Philippines, despite having the same form, is cooked differently. Patupat is cooked insugarcanejuice.
InCambodia, a similar dish of pounded sticky rice wrapped in a pentagonal woven palm leaves is calledkatom(កាតំ) inKhmer. It is a non-traditional variant ofnum komwhich uses banana leaves instead of palm.In Indonesia, similar dish of compressed rice in leaf container includeslepet,lontong,lemper,arem-aremandbacang.
InChina, there is a similar dish calledlap(苙) that is a local speciality of the island ofHainan.Hainaneselapis usually bigger in size than Indonesia'sketupat.Lapskin might be woven into pillow-shaped or triangular, the sticky rice is filled with pork belly. Outside China,lapcan also can be found in Port Dickson in Malaysia and Singapore.