Kelupis

1. 1Glutinous (sticky) rice as the sole base
2. 2Wrapped and bound in nyirik (or similar) leaves before cooking
3. 3Steamed or boiled so the rice compacts into a firm finger roll
4. 4Often cooked with coconut milk for richness
5. 5Eaten with dried fish, rendang or sambal rather than alone

Leaf wrapping

Compresses the rice into its firm cylindrical form and perfumes it

Steaming or boiling in the leaf

Cooks the sticky rice into a dense, sliceable roll

Served

Unwrapped rolls, sliced, with savoury sides

Temperature

warm

Portion

shared

Pairs with

dried fish · rendang · serunding · sambal

• Nyirik leaf → Banana or other broad leafadmissible

  Workable wrapper substitute when nyirik is unavailable

• Glutinous rice → Ordinary long-grain riceinadmissible

  Won't bind into a firm roll — the dish falls apart

• Using non-glutinous rice that won't hold the roll together
• Under-steaming so the centre stays raw and grainy
• Wrapping too loosely so the roll is soft and falls apart
• Serving it as a sweet — kelupis is a savoury accompaniment

Kelupis is a traditional Bruneian and broader Bornean glutinous-rice roll, especially associated with festive occasions; it is shared across the region.

Shared by: Brunei, Malaysia

1. 1.Bruneian and Bornean festive food tradition

Confidence: medium