Burasak is a traditional food of the Bugis tribe. It is not only famous in the state of Johor, but also famous in the state of Sabah because these two states are close to Indonesia. Thus, it is not surprising that the influence of Bugis is so widespread in both states. This food is a special dish only prepared before Hari Raya. It is served together with ayam masak likku (lemongrass cooking), ‘ayam masak merah’ and ‘asam pedas ikan parang’. If you look at the shape of the burasak, it looks like a ‘lepat pisang’ because it is flat and wrapped in a banana leaf that has been peeled beforehand.
Ingredients
- Rice
- Coconut milk
- Water
- Salt
- Banana leaves – cut to A4 paper size
- Large banana leaves
- Rope for tying (raffia rope)
Cooking Methods
- 1. Wash the rice, then combine with coconut milk, water and salt as if cooking nasi lemak. Ground until the rice is almost cooked.
- 2. Wrap the cooked rice using banana leaves. Fold the rice like folding a banana flatbread, massage it on a flat and compact package. Make sure it’s not too thin or too thick.
- 3. Take 6 pieces of broken packaging. Wrap again into a large bundle using banana leaves. Then, tie it tightly.
- 4. To cook it, boil the burasak package for 8 hours.
- 5. After 8 hours, take it out and cool it, it’s delicious to eat with ‘Asam Pedas Ikan Parang’ and ‘Bejabuk’.
Good luck!
More articles related:
- Nasi Telur: A Dish From Terengganu Royal Kitchen
- Traditional Malay Cuisine Based on Rice & Glutinous Rice (Part 1)
Article written by Nurul Humaira’ binti Hasan.
