Burasak, also known as burasa or buras, is a delectable rice dumpling that holds a special place in Malaysian cuisine. Wrapped in fragrant banana leaves and bursting with coconut milk flavor, these little parcels are a delightful way to experience the rich heritage of the Bugis people.
Aromatic Simplicity
Unlike its close cousin, lontong, burasak boasts a richer taste profile thanks to the generous use of coconut milk. The preparation involves partially steaming the rice before simmering it further in a fragrant coconut milk broth infused with daun salam (Indonesian bay leaf) and salt. This is because the rice will be compressed in the package banana leaves. Then, it is wrapped using banana leaves and arranged in 4 to 5 layers. After that, it is tied using raffia string and boiled for several hours. When the process is complete steamed, crumbled and tossed before serving. Burasak lasts a long time and slows down because the rice is in cook on medium heat and simmer.
A Celebration of Community
Burasak is more than just a delicious dish; it’s a symbol of community and tradition. It’s a staple food for the Bugis people, particularly in states like Johor, Selangor, and Sarawak, and often finds its place on festive tables during Hari Raya Aidilfitri and Aidiladha. Burasak is served together with ayam masak likku (lemongrass cooking), chicken cooked red and spicy tamarind fish parang. If looking at the broken shape, it looks like a banana leaf because of its flat shape and wrapped in leaves bananas that have been peeled beforehand. Sharing these fragrant dumplings strengthens bonds and celebrates cultural heritage.
Burasak is a culinary gem waiting to be discovered. Its simplicity, cultural significance, and explosion of flavors make it a must-try for anyone interested in exploring Malaysian cuisine. So, next time you’re in Malaysia, seek out these beautiful little dumplings and savor the taste of tradition. You might just find yourself captivated by the magic of burasak.
Article by Mika Natalia
