Kelupis Sarawak

 Second month of MFF is Sarawak month and I’m excited it is about my state (Sarawak). Happy to say Feats of Feasts will be hosting this entire September month. I grew up in Miri, Sarawak and I love my town.  Now it is upgraded to city few years ago.
 In Miri we have lots of natural ingredients, like wild vegetables, fruits, seafood, a lot more and we even produced crude oil here in Miri. That is why Miri is named Oil Town.

I am going to share a specialty of Sarawak and its a favourite of mine as well. 'Kelupis' it is a gllutinous rice mixed with coconut milk, wrapped in a piece of leaf and steam until it is cooked. That piece of leaf is a special leaf named daun nyirik. It produce a kind of really nice smell when it is use to wrapped the glutinous rice and steam.

~This is the wrapped kelupis ready to be steam for 30 minutes~

~This the unwrapped kelupis serve with mutton rendang~

I learn this recipe from a Malay friend (Jamaliah) she teach me how to cook  glutinuos rice in a pressure cooker first than wrapped the rice in daun nyirik.

The way the steaming process will take shorter time which is 30 minutes. If use the tradisional way of make this will take longer time to cook the glutinous rice.

Kelupis

recipe source: Jamaliah

Ingredients:

1 1/2 kg glutinous rice (wash and drain)

If you are using pressure cooker, you do not need to soak the glutionus rice)

7 cups of coconut milk (squeeze from 1kg of freshly grated coconut)

salt to taste

6 pcs  pandan leaves - knotted

30-40 pieces of daun nyirik (wipe this leaves and trim away the stems)

To do:

1) Boiled the coconut milk in pressure cooker pot with the stir fry mode.

2) Add glutinous rice, salt and pandan leaves into boiled coconut milk.

3) Covered and high pressure for 1 minutes.

4) Let the pressure cooker steam release slowly. Take the half cooked glutinous rice out and divide into portion to wrap in daun nyirik.

5) Arrange them in a wok with rolling boiled water and steam with medium heat for 30 minutes.

6) Serve with curry or rendang or masak hitam or even kaya. 

It is also taste very nice even on its own.

1) Divide the rice into portion and place onto the inside of the daun nyirik

2) Hold to end up to meet

3) Fold two times and press with your index finger

4) Fold the end of the leaf down 

5) Fold the other end of the leaf over lapping the first end

6) Place the folded side down..done

repeat this steps to make the rest.

 This is the cooked Kelupis

This is how it looks when it is unwrapped

Kelupis with....mutton rendang..^^

I am submitting this dish to Malaysia Food Fest Sarawak Month hosted by Sharon of Feats of Feast