Ketupat : Indonesian Rice Cake

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.

Ketupat

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In any case, living outside of Indonesia, regardless of whether I own a lontong form, observing the imperative banana leaves can be interesting. Along these lines, here is a truly basic technique to make your own special rice cakes / ketupat, as long as you have a rice cooker

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Prep Time 10 mins

Cook Time 20 mins

Total Time 30 mins

Course Side Dish

Cuisine Indonesian

Servings 2

Calories 109 kcal

Equipment

• rice cooker
• plastic wrap
• loaf pan

Ingredients

  

• 2 cups water
• 1/2 tsp salt
• 1 cup  jasmine rice

Instructions

 

• 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.

Keyword cake, ketupat, Mango Sticky Rice

Mango Sticky Rice

Mango sticky rice is a customary Southeast Asian and South Asian pastry made with glutinous rice, new mango and coconut milk, and eaten with a spoon or the hands.

Typically pastries including tacky rice are improved with palm sugar or jaggery joined with coconut milk and coconut drops, enclosed by banana leaf, then, at that point, steamed or stuffed in bamboo and cooked on an open fire, for example, tacky rice in bamboo. The fundamental fixings required are tacky rice (glutinous rice), canned or new coconut milk, salt, palm sugar and mangoes.

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