21/03/2026

LYFE SATURDAY | MAR 21, 2026

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Malaysian Paper

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Ű BY SHIVANI SUPRAMANI

I N Malaysia, Hari Raya is not simply celebrated. It is prepared, stirred, simmered and carefully wrapped. Before guests arrive and before the rendang thickens on the stove, there is ketupat. Hung in clusters at doorways or stacked neatly in kitchens, these woven rice parcels are a must-have for Aidilfitri. They are festive, functional and deeply symbolic, carrying stories that stretch across states and generations. When we talk about the types of ketupat in Malaysia, we are really talking about geography, heritage and adaptation. Each variation reveals something about the region it comes from and the people who continue to prepare it year after year. Ketupat nasi: Festive essential The most recognisable form is ketupat nasi. Square in shape and woven from young coconut leaves, it is filled with white rice before being boiled until compact. The weaving itself is a skill passed down quietly. Coconut leaves are folded over and under in a rhythmic pattern, forming a tight casing that holds the rice in place. As the grains cook, they expand to fill every corner, creating a firm yet tender block once cooled. Ketupat nasi is typically sliced into neat cubes and served with beef rendang, chicken rendang or satay with peanut sauce. Its neutral flavour balances heavier dishes, allowing bold spices and coconut gravies to take the spotlight. Beyond taste, ketupat nasi carries symbolic meaning. The intricate weave is often said to represent human flaws, while the white rice inside reflects purity after forgiveness is sought during Hari Raya. Whether symbolic or simply traditional, its presence is non-negotiable at most open houses. Ketupat palas: Northern favourite Travel north or to the east coast, and ketupat palas often replaces its square counterpart. Instead of white rice, ketupat palas uses glutinous rice mixed with coconut milk and a pinch of salt. It is wrapped in daun palas or fan palm leaves, and folded into a triangular shape before steaming. The result is denser and creamier than ketupat nasi. The glutinous rice holds together with a slight stickiness, while the coconut milk lends richness. In Kelantan and Terengganu, ketupat palas is commonly paired with drier rendang, where its texture absorbs just enough flavour without turning soggy. The triangular parcels are often prepared in batches, stacked high and reheated when guests arrive. In many homes, the aroma of steaming daun palas is as nostalgic as the call to prayer on the morning of Raya. This version also comes with different varians. Ketupat palas inti introduces a filling of grated coconut, sometimes cooked into savoury serunding or lightly sweetened. The contrast between the creamy rice exterior and textured centre adds depth. Ketupat palas hitam uses black glutinous rice, resulting in a darker, slightly nuttier flavour. It

Ketupat nasi.

Art of ketupat o Malaysia’s rice cake variations reflect heritage, region, evolving flavours

and main dish, often served as part of the Raya spread but substantial enough to stand on its own. The combination of tender squid and coconut-infused rice creates a dish that surprises those encountering it for the first time. Burasak: Bugis influence In Johor as well as Sabah and Sarawak, burasak adds another layer to Malaysia’s festive rice repertoire. Influenced by Bugis heritage, burasak consists of rice cooked with coconut milk and wrapped tightly in banana leaves before boiling. Unlike ketupat nasi, which is woven individually, burasak is bundled together and tied securely. The banana leaves impart an earthy fragrance, while the coconut milk ensures a richer texture. Burasak is often served with asam pedas or rendang, its slightly creamy bite complementing spicy gravies. Though sometimes debated as a separate dish, burasak is frequently grouped with ketupat during Hari Raya due to its similar role on the festive table. Instant ketupat: Convenience meets tradition Modern lifestyles have introduced pre-made ketupat as a convenient alternative. Known in the market as instant ketupat, it involves rice compressed and boiled in plastic packets before being cut into cubes. The texture resembles ketupat nasi, minus the woven coconut leaves. For large gatherings, this offers efficiency. It may lack the artisanal touch of handwoven ketupat, but it fulfills the same function – stretching meals and soaking up gravies during Raya visits. Its popularity highlights how tradition adapts without losing meaning. The form changes, but the intention of sharing remains. More than side dish Across Malaysia, ketupat represents hospitality. It ensures there is always enough food to go around, especially during open houses where guests arrive in waves. Preparation often becomes a communal act.

feels more rustic, with a subtle earthiness. Ketupat palas jagung incorporates corn kernels, offering small bursts of sweetness within the sticky rice. The addition may seem simple, but it reflects how home cooks adapt tradition to family preference. Ketupat sotong: Sweet and savoury On the east coast, ketupat takes a bold turn with ketupat sotong. Instead of woven leaves, whole squid are cleaned and stuffed with glutinous rice. The stuffed squid is then simmered in a coconut milk gravy that can lean sweet or balanced depending on the state. In Kelantan, palm sugar often gives the gravy a darker colour and pronounced sweetness. In Terengganu, regular or rock sugar produces a lighter sauce with a gentler profile. The distinction is subtle but meaningful to locals. Ketupat sotong blurs categories. It is both rice

Ketupat palas.

Ketupat sotong. – PIC FROM INSTAGRAM @SURIHATIMRKMN

Instant ketupat. – PICS FROM 123RF

Family members sit together weaving leaves, tying bundles or stirring coconut milk into glutinous rice. Conversations flow as naturally as the folding patterns. Recipes are rarely measured precisely, yet results remain consistent. From ketupat nasi in Kuala Lumpur to ketupat palas in Kelantan and ketupat sotong along the east coast, each version reflects local taste and technique. Together, they form a culinary map of Malaysia during Hari Raya.

Burasak. – BERNAMAPIC