A Pat on the Back for Traditional Ketupats

A staple Hari Raya dish, there is little research on the origins of the ketupat, though academics date its beginnings to 14th and 15th century Java. Traditionally made from different species of palm leaves, many now opt for "ketupat plastik" - which is cheaper and readily available, but also less sustainable, and yet another contributor to plastic waste. Dr Jarina Mohd Jani, a senior lecturer at the faculty of science and marine environment at Universiti Malaysia Terengganu (UMT) has embarked on project called Wawasan Ketupat, to encourage a return to the traditional ways of weaving ketupat, and to promote its uniqueness, sustainable use of natural resources, and celebration of traditional culture. Ahead of Hari Raya Haji and in conjunction with #PlasticFreeJuly, Dr Jarina joins us to share more.

Image source: Wawasan Ketupat Facebook