Ketupat (in Indonesian and Malay), kupat (in Javanese and Sundanese) or tipat (in Balinese) is a Javanese rice cake stuffed inside a jewel molded compartment of woven palm leaf pocket, Originating in Indonesia, it is likewise found in Brunei, Malaysia, Singapore and southern Thailand. It is regularly portrayed as “pressed rice”, in spite of the fact that there are different kinds of comparable stuffed rice, for example, lontong and bakchang.
Ketupat is cut open and its skin (woven palm leaf) eliminated. The internal rice cake is cut in pieces and filled in as a staple food instead of plain steamed rice. It is normally eaten with rendang, opor ayam, sayur labu (chayote soup), or sambal goreng hati (liver in sambal), or filled in as a backup to satay (chicken or red meat in sticks) or gado-gado (blended vegetables in with nut sauce). Ketupat is additionally the principle component of specific dishes, for example, ketupat sayur (ketupat in chayote soup with tofu and bubbled egg) and kupat tahu (ketupat and tofu in nut sauce).
Ketupat is connected with comparable dishes in other rice-cultivating Austronesian societies, similar to the Filipino puso or Patupat, albeit the last option isn’t confined to precious stone shapes and customarily come in different complicatedly woven plans going from star-like to creature formed. An octahedron-molded form called katupat was additionally found in pre-pilgrim Guam and the Mariana Islands, before the antiquated rice development in the island was supplanted by corn brought by the Spanish.
- rice cooker
- plastic wrap
- loaf pan
- 2 cups water
- 1/2 tsp salt
- 1 cup jasmine rice
- Wash and channel rice. Then place the rice, salt, and water in a rice cooker, and cook until rice cooker goes to "warm".
- Open the top, and with the rice paddle (this typically accompanies your rice cooker) or a spatula, cushion and press the rice. The cooked rice for making rice cake ought to be a lot wetter than average steamed rice.
- Line a portion skillet with saran plastic wrap. Move the still warm rice to the skillet, press with rice oar or spatula as you move the rice. When all the rice has been move, cover the top surface with one more piece of cling wrap and straighten the surface while continue to press.
- When the rice is really pressed, jab the top saran plastic wrap with a stick to make openings for steam to get away.
- Allow the rice to cake cools, you can accelerate the cycle by cooling it in the cooler.
- When it has totally cooled, eliminate rice cake from the shape, eliminate the saran wrap, and cut into 1 inch blocks. Present with your number one exquisite dish.