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Ketupat: The making of

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Uploaded on Sep 6, 2010

Ketupat is compressed rice or rice cake, often served with Satay and used in Malay dishes like Lontong. Ketupat is actually 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.

For more bits on Singapore, visit SINGAPORE magazine (http://singaporemagazine.sif.org.sg), a quarterly publication of the Singapore International Foundation.

SINGAPORE magazine shares stories about the heart and soul of Singapore, and turn the spotlight on a Singapore that is not immediately evident.

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