Kelupis is a traditional food of the people of Sabah and Sarawak, but it is influenced by the country of Brunei. It was first introduced by ethnic Bruneians living in Sabah (Mohd, 2016). Kelupis does looks like a rhombus but is flat like a lepat. It looks almost the same as burasak, but kelupis uses glutinous rice while burasak uses regular rice. Kelupis is very fragrant because it is wrapped using irik leaves and cooked together with pandan leaves. This dish is a complement to a ceremony. Without kelupis, a ceremony is incomplete. Kelupis is usually served with peanut sauce, red-boiled chicken or rendang.
Let’s check the recipe!
Ingredients
- 2 kg Milk glutinous rice
- 1 kg Kara coconut milk
- 1 kg + 2 cups Water
- 3 Pandan leaves
- 3 tablespoons of Salt
Cooking Methods
- 1. Add water, coconut milk, pandan leaves and salt to the pot.
- 2. Stir over medium heat until it boils until almost overflowing.
- 3. Slow down the heat and leave until the liquid is reduced and the oil rises. Then, wash the rice (no need to soak) and put it in the pot.
- 4. Stir over high heat until all the liquid has been absorbed.
- 5. TIP: Make one long line. If the rice does not come together again, that is a sign that the glutinous rice is half cooked.
- 6. Turn off the heat and let it cool. Cut off the stem. Don’t cut too many so that the leaves don’t tear. Then, prepare the ingredients. Place 1-2 spoons of glutinous rice on top of the leaf (depending on the size of the leaf).
- 7. Roll the leaves from above, pinch both ends of the leaves and fold! Steam for 40 minutes and it’s ready!
Good luck!
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Article written by Nurul Humaira’ binti Hasan.
