Ketupat is a type of dumpling from Malaysia, Indonesia, Brunei, Singapore, and the Philippines. Made from 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. Ketupat is traditionally served by Malaysian, Indonesians, and some Muslim in Southeast Asean at open houses on festive occasions such as Eidul Fitri (Hari Raya Aidilfitri). During Eidul Fitri in Malaysia ketupat is often served with kuah satay or satay sauce (spicy peanut sauce).
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