Thank you. Actually it's not that difficult if the leaves are in their original length.
Making "Lontong" (the similar type of dish but wrapped in the banana leaves) is more difficult in my opinion. The banana leaves are sometimes too stiff that they break when I try to close the wrapping with a bamboo pin.
Anyway they (ketupat and lontong) taste different thanks to the different aroma of the leaves 😊.