Ketupat

Ketupat (Indonesian and Malay pronunciation: kəˈt̪upat̪̚) is a type of compressed rice cake commonly found across Southeast Asia, particularly in Indonesia, Malaysia, Brunei, Singapore, Timor-Leste and southern Thailand. It is traditionally made by filling a pouch woven from young palm leaves with rice, which is then boiled until the grains expand and form a firm, compact mass. Ketupat is typically served as an accompaniment to meat, vegetable or coconut milk-based dishes and is widely prepared for festive and ceremonial occasions.

The dish is known by various regional names, including kupat (Javanese and Sundanese), tipat (Balinese), katupat (Banjar), katupa (Tetum), katupa’ (Makassarese), topat (Sasak) and katupek (Minangkabau), among others. Similar preparations are found in other Austronesian regions, such as patupat and puso in the Philippines as well as katupat in the Pacific islands, particularly in Guam. Comparable rice cakes are also present in parts of mainland Southeast Asia, including Cambodia, where they are associated with Khmer and Cham communities; a related dish in these regions is known as Nom Katom.

Beyond its role as a staple and festive dish, ketupat carries deep symbolic and ritual significance across the region. It is most closely associated with the Islamic celebration of Eid al-Fitr (known regionally as Lebaran or Hari Raya), during which it is often prepared in large quantities and shared among family, neighbours and guests. Beyond Islamic traditions, ketupat also appears in Balinese Hindu temple offerings, traditional healing practices and seasonal rites marking harvests and ancestral veneration. It plays a role in multiple belief systems, including Christianity and various indigenous spiritual practices.

Numerous regional variations of ketupat exist, differing in the type of rice used, wrapping materials, preparation methods and accompanying dishes. These include triangular ketupat palas, pandan-wrapped katupa, alkaline-boiled ketupat landan and vegetable-filled ketupat jembut. Ketupat is also featured as a central ingredient in a variety of local dishes such as ketoprak, kupat tahu, ketupat sotong and ketupat kandangan.