kupat

Kupat, also spelled ketupat in Indonesian and Malay, is a form of compressed rice cake wrapped in a pouch made from woven palm leaves (janur). The rice is partially cooked and packed into the leaf-woven casing, which is then boiled until the grains expand and firm into a compact diamond-shaped cake. Once cooled, the pouch is cut open and the rice cake is removed. The result is a pale, fluffy texture with a subtle pandan-like aroma if pandan leaves are used.

The leaves provide a natural mold and impart a mild flavor; ketupat is typically made from regular white rice, but variants exist using glutinous rice or mixed rice. In many Southeast Asian cuisines, ketupat accompanies dishes such as satay, opor ayam (chicken in coconut milk), rendang, as well as curries and vegetables. It is especially associated with festive occasions such as Eid al-Fitr (Hari Raya) in Indonesia, Malaysia, Singapore, and Brunei, when it is served with celebratory dishes and as a symbol of abundance.

In everyday Indonesian cuisine, kupat can also be served with dishes such as kupat tahu (tofu with ketupat) or ketupat sayur (ketupat with vegetables in coconut milk). Ketupat is sometimes colored or flavored with pandan leaves or food coloring to indicate different varieties, though white rice ketupat remains most common.