Keeping the tradition alive

I learn how to make the ‘ketupat’ from my niece& mother in law today.. Its a skill, and to see my mother inlaw woven the palm leaves and making the pouch for the rice dumpling, its really one tradition that we must keep

Ketupat:
It is made from rice that has been wrapped in a woven palm leaf pouch and boiled. As the rice cooks, the grains expand to fill the pouch and the rice becomes compressed. This method of cooking gives the ketupat its characteristic form and texture of a rice dumpling. Ketupat is usually eaten with rendang or served as an accompaniment to satay or gado-gado. Ketupat is also traditionally served by Malays at open houses on festive occasions such as Idul Fitri (Hari Raya Aidilfitri).

There are many varieties of ketupat, with two of the more common ones being ketupat nasi and ketupat pulut. Ketupat nasi is made from white rice and is wrapped in a square shape with coconut palm leaves while ketupat pulut is made from glutinous rice is usually wrapped in a triangular shape using the leaves of the fan palm (Licuala). Ketupat pulut is also called “ketupat daun palas” in Malaysia.

Refer: en.wikipedia.org/wiki/Ketupat

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