October 01, 2012

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.

recipe source: Jamaliah
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 


  1. Passei para uma visitinha.
    Essa receita parece tão deliciosa!
    Boa semana!

  2. Drooling liao... hehe...

    Happy Belated Mid Autumn Festival to you and your family...

    1. Hi Sharon,
      This is really nice! If got chance to see this you must try...hehe

  3. Hi Mui Mui, wow! I love that Kelupis cake. Looks really delicious, can practically get the lovely scent of the ingredients used.

    Oh ya, you from Sarawak, Miri....
    I have always been fascinated with Sarawak, its peoples, and various cultures. Not to mention it's more than fair share of beautiful women too.
    I've been to Sarawak many times in the past....love the food that too, the Sarawak laksa was really good.

    Hey, you make that Sarawak laksa, send me a telegram....love to see it again.
    You have a niceday, and keep a song in your heart.
    Best regards.

    1. Hi Uncle Lee,
      Sarawak , Miri is a fascinating place to visit.. Lots of yummy food and attractive landmarks.
      If you and aunty come, I be your tour guide..lol
      Yes, I love Sarawak laksa, will definitely send you a telegram the next time I cook it.
      Have a wonderful week ahead.
      Best regards!

  4. 哇!好好吃,可是好像难度蛮高的吔!

    1. Crystal ,

  5. 美女,



  6. 美人Sean,

  7. It's interesting to see this rice parcel.
    Is the smell of daun nyirik like gingery or more sweet smelling?

  8. Hi Wendy,
    This rice parcel(kelupis)is a favourite of mine. You can always see this in Hari Raya when our Malay friend have Open House in Sarawak.
    Daun Nyirik is more to the smell of banana leaves type. The lovely smell only will appear when it is steamed.

  9. Hi Magia,
    Thanks for dropping by!

  10. The Mutton rendang is the Malaysian version of beef curry. Personally, I prefer eating Malaysian fish dishes rather than meat, but my wife -- oh isn't that her favorite! In fact, she really tried her best to learn how to cook it, and now, it’s one of her specialties! :D

    Joey Mcbride


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