Fragrant glutinous rice wrapped tightly in nypa palm leaves and steamed until tender, yielding a subtly sweet, sticky parcel often served alongside curries and stews.
Nutrition & Info
Equipment Needed
Presentation Guide
Vessel: woven basket
Garnishes: none
Accompaniments: beef rendang, serunding
Instructions
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1
Soak glutinous rice in water for at least 4 hours, then drain thoroughly.
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2
Mix drained rice with coconut milk and salt until evenly coated.
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3
Form nypa leaves into cone shapes and fill each with 2-3 tablespoons of rice mixture.
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4
Fold and tie the leaves securely with string to form tight parcels.
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5
Arrange parcels in a steamer lined with banana leaves and steam for 2 hours until rice is fully cooked.
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6
Remove from steamer and let cool slightly before serving.
Did You Know?
Kelupis is so integral to Bruneian celebrations that families often prepare hundreds of parcels together in communal cooking sessions before Hari Raya.
Chef's Notes
Equipment Tips
- steamer
- nypa palm leaves
- string for tying
Garnishing
none
Accompaniments
beef rendang, serunding
The Story Behind Kelupis
Kelupis is a traditional Bruneian delicacy passed down through generations of Malay families. The use of nypa palm leaves reflects the abundance of mangrove palms along Brunei's rivers. Historically prepared for royal feasts and religious celebrations, kelupis remains a symbol of communal effort and cultural identity in modern Brunei.
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