page_title: Ketupat
section_title: Similar dishes
hierarchical_section_title: Ketupat / Similar dishes
caption_attribution_description: English: Ketupat, a type of rice dumpling wrapped in palm fronds, which is made in Brunei, Indonesia, Malaysia, the Philippines (where it is known by the name pusô in Cebuano, bugnóy in Hiligaynon, patupat in Kapampangan, and ta’mu in Tausug), and Singapore.
context_page_description: Ketupat, kupat or tipat is a type of dumpling made from rice packed inside a diamond-shaped container of woven palm leaf pouch, originating from Indonesia. It is commonly found in Indonesia, Brunei, Malaysia, and Singapore. 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 and its skin removed. The inner rice cake is cut in pieces and served as a staple food in place of plain steamed rice. It is usually eaten with rendang, opor ayam, sayur labu, or sambal goreng hati, or served as an accompaniment to satay or gado-gado. Ketupat is also the main element of certain dishes such as ketupat sayur and kupat tahu.
  Ketupat is related to similar dishes in other rice-farming Austronesian cultures, like the Filipino puso, although the latter is not restricted to diamond shapes and traditionally come in various intricately woven designs ranging from star-like to animal-shaped. An octahedron-shaped version called atupat was also found in pre-colonial Guam, before the ancient rice cultivation in the island was replaced by corn brought by the Spanish.
context_section_description: In the Philippines, similar rice pouches are known as puso (literally "heart") and had their origins from pre-colonial animistic ritual offerings as recorded by Spanish historians. Unlike ketupat, however, they are not restricted to diamond shapes and can come in a wide variety of weaving styles which still survive among various ethnic groups in the Philippines today. Ketupat are also woven differently, the leaf base and the loose leaf strands do not exit at the same point, as in most Filipino puso. Ketupat somewhat resemble the tamu pinad version among Muslim Filipinos the most, which are shaped like a flattened diamond, although they are also woven differently. Patupat, despite having the same form, is cooked differently. Patupat is cooked in sugarcane juice.
  In Cambodia, a similar dish of pounded sticky rice wrapped in a pentagonal woven palm leaves is called katom (កាតំ) in Khmer. It is a non-traditional variant of num kom which uses banana leaves instead of palm. In Indonesia, similar dish of compressed rice in leaf container includes lepet, lontong, lemper, arem-arem and bacang.
  In China, there is a similar dish called lap (苙) that is a local speciality of the island of Hainan. Hainanese lap is usually bigger in size than Malay ketupat. Lap skin might be woven into pillow-shaped or triangular, the sticky rice is filled with pork belly. Outside China, lap can also can be found in Port Dickson in Malaysia and Singapore.
caption: Ketupat Raya, images of ketupat are often used as decoration to celebrate Hari Raya or Eid ul-Fitr.
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