Ketupat is a type of dumpling made from rice packed in woven palm leaf or daun palas. In Malaysia, it is usually eaten during Eid or Hari Raya Celebration, with rendang chicken, a type of curry dish or serunding, a type of famous malay/indonesian dish sauteed grated coconut and meat dish.
In August this year, I’ve decided to record the making of simple ketupat in the shape of triangle, with the assistance of children and teachers in school. We made about 40 ketupat for a game. Ketupat were hung on a string and children were only allowed to ‘pluck’ the ketupat by pulling it using their mouth.
*The palm leaf or daun palas can be purchased from local markets during the fasting season at the price of RM3 (make about 50 ketupat). Peel one leaf from the stalk and give it a good beat on the ground (which is usually best done outside due to dust from the leaves) to open up the thin layer.
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