How to Weave Ketupat

Ketupat or packed rice is a type of dumpling from Indonesia, Malaysia, Brunei, Singapore, and the Philippines (where it is known by the name bugnóy in Filipino, patupat in Kapampangan, pusô in Cebuano, or ta'mu in Tausug).

It is made from rice that has been wrapped in a woven palm leaf pouch and 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 or gado-gado. Ketupat is also traditionally served by 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, bugnoy, as ketupat is locally known, 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. Bugnoy is also widely eaten in the side streets of Cebu with pork barbecue, chicken skewers, and other grilled selections.
(source: wikipedia)

In Indonesia, when Idul Fitri approaching, many people make and sell woven ketupat.

And below is one way to weave ketupat in Indonesia.

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