Kelupis, a Malay word literally translating to “glutinous rice rolls,” is a delectable steamed glutinous rice dish enjoyed by the Lun Bawang, Bisaya, and Malay communities in Brunei and the Malaysian states of Sabah and Sarawak. This fragrant tradition holds a special place in these cultures, particularly during festive occasions.
Preparation and Presentation
Crafted from glutinous rice cooked with coconut milk, kelupis boasts a delightful texture and rich flavor. The cooked rice is then meticulously wrapped in leaves, traditionally using either nipah (nyirik) or coconut leaves. These wrapped packets are then steamed to perfection, resulting in a delightful treat. Kelupis is also served with peanut sauce, red-boiled chicken or rendang.
A Culinary Star for Celebrations
Kelupis is a quintessential part of various celebrations, especially Eid al-Fitr (Hari Raya Aidilfitri) in Sabah. It’s a common sight gracing dinner tables alongside other festive dishes like rendang and kuah kacang (peanut sauce), offering a delightful counterpoint to the richer flavors. The Kedayan people also include kelupis in their traditional Adat Makan Tahun (New Year’s Eve customs), with a special “mengelupis” activity dedicated to its preparation.
While traditionally enjoyed fresh, some vendors have begun offering frozen kelupis to meet the growing demand. This innovation ensures wider accessibility and allows people to savor this delicacy throughout the year.
For those seeking an authentic Malaysian culinary experience, kelupis is a must-try. Its fragrant aroma, unique texture, and versatility make it a delightful addition to any meal. Whether enjoyed during festive celebrations or as a casual snack, kelupis offers a delicious glimpse into the rich culinary heritage of Malaysia.
Article by Mika Natalia
