Ketupat is a type of compressed rice cake that is commonly found throughout Southeast Asia. It is particularly prevalent in Indonesia, Malaysia, Brunei, Singapore, Timor-Leste, and southern Thailand.
The dish is traditionally prepared by filling a pouch woven from young palm leaves with rice. This pouch is then boiled until the grains expand to form a firm, compact mass. Ketupat is typically served as an accompaniment to various meat, vegetable, or coconut milk-based dishes and is widely prepared for ceremonial and festive occasions.