The use of woven young coconut leaves as pouches for food was quite widespread in Maritime Southeast Asia, from Indonesia, Malaysia, the Philippines. Rice cake made from rice that has been wrapped in woven coconut leaves and boiled. As a cook, rice expand to fill the pouch and the rice becomes compressed. The method of cooking gives the ketupat its characteristic form and texture of the compact.
Ketupat associated with a preparation of rice to the needs of seafarers to ensure that the rice from spoiling during long sea voyages. Ketupat pouch used in packing rice are always shaped into a triangular or diamond shapes and stored hanging in bunches in the open air. The Muslims prepare ketupat to enhance completeness of Ramadan, usually eaten with ketupat, rendang, sambal chicken, sambal fried liver or serve as an accompaniment to satay or gado - gado.
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