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16 September 2008

How to weaving ketupat

Hai... dah lama i tak menulis kat blog nie kan.. well lately really busy . Hemmm today i like to share with u all about weaving ketupat.

But before that... i will explain what is Ketupat. Hemmm... Ketupat (not to be confused with Lontong) is a type of dumpling from Indonesia, Brunei, Singapore, Malaysia and the Philippines (where it is known by the name Patupat in Kapampangan. Puso in Cebuano, or Ta'mu in Tausug), 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 also traditionally served by Indonesians, Moros and Malays at open houses on festive occasions such as Idul Fitri (Hari Raya Aidilfitri). During Idul Fitri in Indonesia, ketupat is often served with chicken curry, accompanied with spicy soy powder. Among Filipinos, puso is also traditionally used as a pabaon or a mobile meal, traditionally brought by workers as a type of packed lunch, served with any selection of stews.

There are many varieties of ketupat, with two of the more common ones being ketupat nasi and ketupat pulut. Ketupat nasi is made from white rice and is wrapped in a square shape with coconut palm leaves while ketupat pulut is made from glutinous rice is usually wrapped in a triangular shape using the leaves of the fan palm (Licuala). Ketupat pulut is also called "ketupat daun palas" in Malaysia.

In Indonesia, ketupat sometimes boiled in thin coconut milk and spices to enhance the taste.
Local stories passed down through the generations have attributed the creation of this style of rice preparation to the seafarers' need to keep cooked rice from spoiling during long sea voyages. The coco leaves used in wrapping the rice are always shaped into a triangular form and stored hanging in bunches in the open air. The shape of the package facilitates moisture to drip away from the cooked rice while the coco leaves allow the rice to be aerated and at the same time prevent flies and insects from touching it.

Ok .... HOW TO WEAVING KETUPAT. First we need a material for weaving the ketupat. Normally we use coconut leaves.The stick which forms the spine of the leaves is removed with a paring knife so that the leaves are split in two ribbon-like pieces. The young leaves of the coconut plant are used. These young leaves are light yellow in colour with green edgings down the long outer sides of the leaves. The length of the coconut leaves is just right for ketupat weaving. The wider the leaves the bigger the ketupat casing will be. The instructions given below is for the traditional ketupat - somewhat square in shape. Another type of ketupat casing is woven in the shape of an onion - called ketupat bawang.

Pandan leaves may also be used. The pandan leaves used are of the long variety and not the type commonly used for food flavouring. However, because of the scent or flavour of the Pandan leaves, such leaves are not usually used when the ketupat is served as a complement to certain dishes as the pandan flavour might affect the taste of the accompanying dishes. Ketupat are therefore traditionally served plain without any flavour. However, some ketupat are boiled in coconut milk seasoned with some salt.

For decorative purposes, ketupat casings may be woven in multicoloured craft ribbons.





Briefly stated the ketupat weave comprises three vertical and three horizontal interlocking loops. The two ends of the split coconut leaves end up together at the diagonal opposite ends of the ketupat casing: the 2 narrow ends finish together diagonally opposite the two broad ends. The opening of the ketupat (into which rice is filled) is located at the top end where the broad ends of the leaves are located.
The leaves are initially handled iand placed in the manner illustrated in figure (1) below. When making the X, the B leaf should be longer than the A leaf so that there is sufficient space to line up the vertical loops.from the centre of cross to the B end of the leaf.







The 3 vertical loops (figures 2,3,4) are to be kept close together as otherwise it may be difficult to handle the weave when you get to stage (8) where the weave has to be turned around so that the bottom is turned up to face you. A loose weave may just fall apart then. Furthermore, you may also run out of the lengths of the leaves if the weave is woven too loose.









Dexterity comes with practice. A skilled person can complete one ketupat casing in under 1 minute.










Resources : web.singnet.com.sg/~hsh17/sect1ketupat.htm and Wikipedia.

2 comments:

  1. hahah
    babe ko pandai ke buat?
    aku mmg tak pandai
    nnti belajar kat k.zana jek la
    haha

    ReplyDelete
  2. aku lg tak terer ... aku nie cerita pandai ler.. buat hampeh. jom kita jd student kak zana. nanti boleh dpt diploma anyam ketupat. hehehe

    ReplyDelete

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