Unopened bunch of cooked ketupat in a plate
Ketupat or rice wrapped in leaves is a popular breakfast fare in Sarawak.
It is made from glutinous rice that has been wrapped in a woven palm leaf pouch which is then 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 (a type of dry beef curry) or served as an accompaniment to satay.
This photo shows an unusual shape of ketupat. Made by Kedayan women of Bekenu, this kind of ketupat is also traditionally at open houses on festive occasions such as Idul Fitri (Hari Raya Aidilfitri). It is often served with chicken curry or rendang or serunding.
Good ketupat is often boiled in thin coconut milk and spices to enhance the taste. Usually they don't get spoiled for three or four days. So travellers can bring them along.
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