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Total population in Malaysia: 37,000

Dominant centre: Sabah and Sarawak

Language: Kedayan language

Traditional food: kelupis, wajik and penyaram

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Total population in Malaysia: 135,000

Dominant centre: Sabah

Language: Murut language

Traditional food: Ambuyat, Linopot, Jeruk ikan, Umbus

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Total population in Malaysia:

12,650

Dominant centre: Penang and Melaka

Language: Malacca-Melayu Portuguese Creole

Traditional Food: Portuguese Egg Tart, Putugal, Kari Debal/Devil's Curry

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Generally, Serani are of mixed European and Asian ancestry, with some of their ancestry being European. However, when we are discussing about Serani's cuisine, it usually combines the influences of Portuguese, Dutch, British, Chinese, Malay, and Indian as well as Peranakan influences into one harmonious whole dish.

The term "Serani" became prominent due to the fact that the ancestors who arrived 500 years ago were referred to as "Nasrani" by the Malay population. Nasrani is a term for the follower of Christianity originated in the Arabic language.

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This type of cuisine has much relation to Asian ingredients to replace the ingredients in European dishes that are used in Europe since Serani people are mixed of Portuguese and Malaccan. The Asian cuisine that we are talking about, incorporated the uses of European ingredients as opposed to Asian ingredients.

This can be seen, for example, in the use of coconut milk instead of cream in European recipes. Most Southeast Asian menus do not contain heavy cream, cooking cream and whipping cream that are normally put in the European dishes. Thus, this explains why most Southeast Asians and East Asian are mostly lactose intolerant and cannot properly digest dairy product. For instance, the use of dried Chinese sausage (lap cheong) in the place of chorizo in Mexican recipes. Aside from this, use of vinegar, mustard and Worcestershire sauce can be interchanged with soy sauce, chilli, and ginger in place of vinegar, mustard, and ginger in a Serani dish called Debal's Curry.

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This book discusses on various ethnicities backgrounds in Malaysia. It includes their traditions, languages, intermarriage and few more. Refer to (page 94) for Serani people's cuisine for further details.

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Malaysia is among the most ethnically diverse and culturally rich nations on earth. Yet much of its cultural wealth lies buried beneath the rubric of its main Malay, Chinese and Indian "race" categories; the dazzling diversity within and outside these groups remains largely unexplored.

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A Malacca Portuguese egg tart is made by filling a flaky pastry shell with a creamy custard mixture made from:

Eggs

Sugar

Vanilla essence

Heavy cream

Milk

The tarts are then baked until the custard is set and the pastry is golden brown, resulting in a delightful combination of crispy crust and sweet filling.

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Portuguese Egg Tart (Tart Telur Portugis)

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Putugal is a type of coconut-flavored rice cake. It is a very simple recipe with simple ingredients.

Glutinous rice

Coconut milk

Sugar

Pandan leaves

Pandan leaves are optional if you want to add some richness of flavour and colour to the dessert. This mixture is then steamed until it’s firm and has a slightly sweet and creamy taste. Putugal is often served during festive occasions.

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Eurasian Putugal | Vanishing Home Recipes | CNA Insider

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Devil’s curry is a spicy and tangy dish from the Serani community in Malaysia. It’s typically made by stewing a variety of ingredients like:

Meats (chicken, pork)

Vegetables

Sausages

With a mixture of spices, including chili, vinegar, and a blend of seasonings. The result is a flavorful and spicy curry with a hint of sourness.

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Puasa Day 4 - Kari Debal versi Vegan - Chef Dave

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Total population in Malaysia:

479,944

Dominant centre: Sabah

Language: Malay, Kadazan, Dusun

Traditional Food: Hinava, Noonsam, Pinaasakan, Bosou

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Kadazandusun is a native ethnic group from Sabah in Malaysia. In Sabah, this ethnic group represents the largest number of indigenous people. The indigenous people of Sabah are also known as Mamasok Sabah, which means, "indigenous people of Sabah". In addition to their own language, the Kadazan tribe has their own dialect. Kadazan tribes and Dusun tribes are actually two different tribes within the same family, but they belong to the same ethnic group. There is hardly any difference in the language used by both these tribes; only a few minor differences in spelling and pronunciation can be distinguished between them.

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Author's note: Hi everyone! My name is Nurul Sofea binti Ibrahim and you guys can call me Sofea. I have made this padlet specifically for EIC404 assignment. You guys can check it out in order to learn more about traditional food of some sub ethnic groups in Malaysia. Enjoy!

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Cultural Element: Traditional Food of 5 Ethnic Groups

1. Serani

2. Kadazandusun

3. Murut

4. Rungus

5. Kedayan

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The traditional Kadazandusun cuisine emphasises on the use of boiling and grilling as primary cooking methods, which not only makes it have a distinct flavor but also contribute to healthier, oil-restricted dishes. By adapting the traditional recipes in a local style, each tradition demonstrates its uniqueness through the subtle preferences of local ingredients. Moreover, Kadazandusun cuisine stands out due to its heavy reliance on the area's availability of the ingredients such as bamboo shoots, which add a delightful crunch and earthy taste, sago, a starchy staple, and fresh water fish that infuse a natural, aquatic richness into their dishes. This combination of cooking techniques and locally sourced ingredients creates rich flavors that define Kadazandusun cuisine.

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Commonly known as Hinava or Hinava Ginapan is a type of ceviche or raw fish salad that is commonly prepared using:

Fresh fish

Lime or calamansi juice

Shallots or onions

Various seasonings

Ginger

Chili peppers

Bitter gourd

The fish is “cooked” or marinated in the acidic juice. Hinava is known for its vibrant flavors, combining the freshness of raw fish with the zing of citrus and the aromatics of shallots and other seasonings.

The dish of hinava is often served when greeting or celebrating events, such as the Kaamatan or Tadau Kaamatan Festival, weddings, feasts, engagements, and so forth.

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Noonsom Bambangan is a type of pickle or condiment made from bambangan, which is a type of wild mango that is native to the region. The pickled dish is relatively simple to make due to very little ingredients. The fruit is harvested while the fruit is still green and unripe, which makes it ideal for eating. In order to prepare Noonsom Bambangan, the fruit is sliced and usually mixed with ingredients like salt and red chili peppers. The mixture is then allowed to ferment from several weeks to several months.

Ingredients may include:

Wild mango

Red chilli peppers

Salt

Ginger

Red onion

Lime

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Pinasakan usually consists of basung fish, which is an oily fish that stays wet even after cooking. Fish is first cooked in a saucepan over a very low heat as part of the preparation.

Fresh turmeric

Salt

Takob akob (a tart wild fruit)

Tamarind

Unripe mango

Belimbing buluh (a local sour fruit)

Ginger

Bird's eye chillis

Also, few lemongrass are added to balance out the acidic fruits and add to the overall flavour character.

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The soup typically includes:

Chicken pieces

Ginger

Lemongrass

Bamboo shoots

It’s often seasoned with local herbs and spices to create a flavorful and comforting broth. Sup manuk lihing is a beloved dish in Sabah, and it showcases the use of indigenous ingredients and flavors in Kadazandusun cooking. It’s a hearty and nutritious soup that reflects the culture and culinary traditions of the region.

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Tutorial cara masak ayam masak lihing (Rice wine Sabah)

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The Murut people are among the least numerous of the indigenous populations in Indonesian Borneo. They live mostly in the hills of northeastern Malaysia's hilly southwest uplands where they speak an Austronesian language that is also called Murut. Originally from Asia, their ancestors migrated to the Malay Peninsula prehistorically as part of the Proto-Malay race. In the past, the Murut practiced headhunting and resided in longhouse communities positioned on hilltops for defensive purposes. Over time, they were gradually pushed further inland by incoming settlers.

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Rice, a staple that is commonly served with a variety of meals, is at the heart of their diet. Alongside rice, Murut people consume an array of vegetables, including cassava, sweet potatoes, and leafy greens. These vegetables are typically grown locally, making them easily accessible.

Hunting and gathering are important parts of their culinary traditions. For the Murut, wild game such as boar and deer is a common source of protein. Fish forms an essential element of the diet in areas near rivers or water sources. Sinalag, tuau, ambuyat, and binulu are a few of the most well-known Murut traditional dishes.

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Rice is the staple food of Sabah people. And Tapai, the most iconic Sabah wine, is brewed from rice too. Tapai is more than just an alcoholic drink. It's a glue that connects Sabahans from different ethnicity, and Rice is for our stomach and Tapai is for our soul.

A Spiritual Drink

When North Borneo (now Sabah) was ruled by British, some westerners lost their heads for not respecting the local drinking culture. In 1913, British imposed Tapai tax on Murut people, on top of forced labour and various other taxes. The Murut people were fuming. First time ever in Sabah history, Murut from Keningau, Tenom dan Pensiangan united to form a Murut Nation led by Ontoros Antanom, who crushed the British forces with his nearly 1,000 headhunting warriors until 1915.

A research paper from The National University of Malaysia (UKM) explains the causes well. Here is an excerpt from the paper:

"What the British failed to realise was the social significance of drinking. It was essential in all types of ceremonies such as birth, death, the harvest festival, weddings, house building, settling feuds, honouring guest etc. For this reason, the native liquor tax can be seen as an infringement of Murut social life... their (Murut) main grievances were the taxes on tapai and the ladang tax for felling of jungle."

- Callistus Fernandez, "Contesting Colonial Discourse: Rewriting Murut History of Resistance in British North Borneo from 1881 to 1915"

Kadazandusun people, the largest indigenous group of Sabah, believe that there is a spirit named Bambarayon, who dwells in paddy and its well-being is critical for a bountiful harvest. The making and drinking of Tapai comes with many ritualistic practices, to show respect to Bambarayon.

When a Sabahan looks at you, touches his throat lightly with finger tips, as if he is having a sore throat, and says Haus (Thirsty), he is signaling for a drink in a playful way. You can respond by saying Aramaiti, a verb or noun which means drink happily together or to drink until our faces are red. The "drink" can be beer, tapai, and other alcoholic drink.

Types and Taste of Tapai

Tapai is a collective term for many wines in Sabah. Though Tapai is commonly translated as rice wine, other food materials such as tapioca and pineapple are used in place of rice too. Every Sabah ethnic groups and districts may have their own version of Tapai because of different ingredients. For example, a bit of tobacco shreds or cinnamon powder would be added to give Tapai a special flavour.

Rice wine has many names such as tapai, talak, lihing, linutau, kinopasa and kinupi. The wines brewed from tubers of cassava (tapioca) are called montoku (potent!) or kinomulok. The coconut flower stems can produce pinkish sap that is famous for making tuak, toddy or bahar.

Tapai varies in tastes such as bitter sweet, sour, sour sweet and plain. Tapai with bitter sweet taste is considered the best quality, and plain taste is the worst. Tapai is rich in carbohydrates, polysaccharides and alcohol. Generally Tapai is quite potent, with alcoholic contents ranges from 0.05 to 50%, sometimes even up to 70%, so it can knock out a lightweight drinker fairly quick. In my experience, never mix Tapai with beer, unless you have a bed to fall onto, right after a swift black out.

Traditionally, Tapai is brewed and stored in ceramic jars, the highly priced assets that are treated as symbol of wealth and valuable bride price in history.

Lihing Vs Tapai

Lihing is the most popular type of Tapai. Both Tapai and Lihing are brewed with the similar methods. Glutinous rice (sticky rice) is used in brewing Lihing, and Tapai uses normal and brown rice. The key difference between Tapai and Lihing is - Lihing has the sediments (rice and yeast particles) segregated from Tapai, so Lihing is more refined and appears as a translucent and beautiful amber liquid (it turns dark when aged, even better). In contrast, Tapai is cloudy due to its residues. Lihing is also fermented for long time (two or more months).

Therefore, Tapai is a raw wine stored and served in jar, mainly for self-consumption, while Lihing is more marketable and better for preservation. Same as Tapai, Lihing can be made from rice, tapioca or pineapple. In fact, Lihing is also widely used in cooking of some delicious dishes such as Lihing Chicken and Drunken Crabs. Adding Lihing to Tuaran Fried Noodle also enhances its aroma. You can even make Lihing Ice-Cream.

There are a few Sabah entrepreneurs who are really passionate about making top quality Lihing, and they want Lihing to evolve and walk out of "kampung" (village) to become a household brand. Look at the line-up of Lihing below. You will be impressed to see how creative the Lihing products can be! (This is not a sponsored post)

1. Lihing Nilyn

Lihing Nilyn is a homemade rice wine brand originated from Penampang. Ms. Honilin Pudin, the founder of Lihing Nilyn, has been making Lihing for over 50 years, using the traditional methods inherited from her grandparents. I like the classy bottling and Sumazau dancers label of Lihing Nilyn, which make it a very presentable souvenir or gift.

Website: neomarketingsb.weebly.com
E-mail: lihingnilyn@yahoo.com, neomarketingsb@gmail.com
Phone No.: +60 12-8311440 (Marina)

2. Haus of Lihing (HOL)

Eve June, from Papar, initiated HOL in Kuala Lumpur then slowly branching to Sabah in July 2020. And now she is looking forward to set up a production centre in Phuket, Thailand. The Lihing of HOL is pure rice wine without added sugar and water.

Besides classic Lihing, HOL also creates Lihing that contains herb such as ginger, cinnamon, ginseng, komburongoh, tongkat ali or kacip fatimah to boost its health value.

HOL also invests in R&D on production of premium Lihing by standardizing the quality factors such as fermentation time, type of yeasts, stringent hygiene, controlled temperature and quality measurement, under the guide of champion Lihing guru. HOL is also in the midst of building an education center to promote Sabah rice wines in Kuala Lumpur. This centre will be the only research centre where visitors can learn about Sabah rice wine, and have a taste of the 7 wonders of Lihing at the end of the tour.

3. Kasarahan Lihing

"Kasarahan" is a Dusun word which means reminiscing or thinking back to the old days. You know red wine goes well with certain meat. Many years ago, I discovered that chilled Lihing and fruits make a yummy combo. Therefore, I'm so delighted to find that fruity Lihing does exist. I tried the mango Lihing from Kasarahan and really like it.

The available fruit flavours are rambutan, mango, banana, grapes, pineapple, apple, and soursop. These Lihing are fermented from real fruits, which requires different brewing techniques.

Drinking Tapai

Tapai is also known as the "Happifying Brew". It's an integral part of Kadazandusun and Murut cultures, which view Tapai as the spiritual energy or the life force of the rice spirit, Bambarayon. To sip the Tapai when offered is honouring the Bambarayon and the host. Bonding and friendship are strengthen when everyone come together to socialize and sip tapai during rituals, celebrations and festivals.

Tapai Sipping Party of Murut (tiiman)

The tapai sipping party is an intangible cultural heritage of Borneo because it is such a unique social gathering, which would remind you of the Japanese tea ceremony (茶道, sadō or chadō). Unfortunately, due to hygiene concerns, tiiman culture would change. Now drinking from a personal jar ( tumpung), bamboo cup ( suki) or plastic bottle is more preferred.

In Murut traditions, Tapai is not drunk from a cup or container but sipped through a tube straw, straight from the wine jar. First, guests are invited to a longhouse, where the host has one or more jars filled with Tapai ready for sipping. The lid is lifted off and the opening is covered with shallow cup of banana or tarap leaves. Clean water is then poured into the jar until it is full. After a few minutes, the water will dilute with Tapai and fit for drinking.

Before drinking, the host or lead-drinker ( mommuun) recites a short pre-drinking prayer called mongirnbolit to seek blessing and protection from Bambarayon so everyone is free from sickness, poisoning and misbehavior associated with the drinking session.

Next the long straw or siphon ( tusuk) pierces through the leave cover and insert inside the jar. Now the guests can take turn to sip the Tapai from the jar. When Tapai is dry up after some rounds, more water is added and the sipping continues until the wine becomes tasteless, then new jar would be open for more drinking. The drinkers can eat some salted meat, fish, vegetables and other thirst-provoking tidbits nearby the jar during drinking intervals. The drinking session is accompanied by the gong beating, or singing of folk songs or drinking chants. However, such merry making actions are forbidden in funeral ceremony and certain rituals.

It is a common custom that the tapai in the jars must be finished. At the end, most guests would be so drunk and lay around the floor.

Drinking Etiquette

You must be respectful to the host and other guests. To avoid leaving a bad impression, the following is a list of "Don't":

Tapai sipping is meant to be a friendly event. Fighting and quarreling won't be tolerated.

It's impolite to refuse the offer to drink. Even if you don't drink, just sip a bit to wet your lip to give face.

Don't complain to the host if the Tapai doesn't taste good. You would insult the host.

Don't blow the straw while sipping. Don't pull it out of the jar. Don't touch the straw while someone is sipping.

Don't sneeze, spit or vomit while you sip.

Don't overtake other drinkers in queue.

Be mindful of your manner when you are drunk. The elders will observe your personality. A disaster if you act like a party pooper in front of your crush and her parents.

Don't just take the tapai snacks without drinking.

Though you are high on alcohol, don't get "overly friendly" with the wives and daughters of others.

Don't move the jar without permission from the host.

Don't step over the jar or the food.

Please don't drive after drinking. You can sleepover, or have a designated driver or taxi to send you home safely.

How to Make Lihing

Many households can make their own Tapai or Lihing. They are quite simple to make. But if you want the best Lihing, you need to master the skill in managing the water, rice, temperature, yeast and timing. Taboos in brewing Lihing include no swearing and fighting during the rice cooking, or the wine will turn sour or spoiled. In the past, the leavening or fermenting ritual ( moginomulok) must be performed by a bobohizan (Native High Priest) first to ensure a successful brewing.

Ingredients

1. 1 gantang (2.419 Kilograms) of glutinous rice (pulut)

2. 20 balls of yeast (sasad)

3. 4 table spoon of red rice

Process

1. Wash the glutinous rice and boil it with right proportion of clean water. Don't overcook the rice.

2. Spread the cooked rice on a mat or banana leaves to let it cool down.

3. Pound the yeast (fermenting agent) into powder and mixed it thoroughly with the rice.

4. Scrub a ceramic jar clean with daing or gosing leaves, and dry the jar completely under the sun.

5. Store the rice mixture in the jar and seal the opening airtight (it'll turn into vinegar if exposed to air).

6. For flavouring, additives such as tobacco, cinnamon and other herbs may be added.

7. Place the fermenting jar in a dark, cool and dry place for a month or two.

8. When mature, sieve the fermented mash to collect the clear brownish liquor (wine).

References

"Tapai, Traditional Drinks of the Natives of Borneo" by Rayner F. Udong

"The Beliefs and Practices of the Kadazandusun-Murut" by John Seet

Special thanks to Ms Eve June, Ms Bernardine and Mr. Simon for sharing their knowledge on Sabah rice wines

Thank you for reading until this point. I hope this article helps you to learn about Sabah wines in a fun way. I have no intention of promoting binge drinking, as having too much of anything is always harmful. So, drink moderately, and stay happy and intoxicated healthy! Aramaiti!
Photos taken in Sabah, Malaysia Borneo

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Tapai and Lihing, the Rice Wines of Sabah - MySabah.com

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Rice is the staple food of Sabah people. And Tapai, the most iconic Sabah wine, is brewed from rice too. Tapai is more than just ...

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Typically made from

Fermented brown rice,

Water

Tapai is known for its lower water content compared to Lihing, which is produced from pulut, or glutinous rice. In the Murut culture, Tapai is traditionally consumed using a straw, and it is a communal experience, with all guests taking turns drinking directly from the wine jar. To maintain the desired taste, water is often added to dilute the Tapai, and the wine jar is refilled until it loses its flavor at which point a new jar is opened during celebrations.

Tapai is seen as the embodiment of the rice spirit, Bambarayon, representing spiritual energy and the life force. Accepting and sipping Tapai when it’s offered is a way of paying respect and gratitude to Bambarayon.

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Proses pembuatan Tapai | Minuman tradisional Di Sabah (Part 1)

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Linopot means rice wrapped in leaves... the basis is "lopot", wrapped or "lipat". The rice comes in variety of colours including brown, purple, red and the normal white rice. As well as that, the leaves used are the ones that have a distinct aroma of their own. Ingredients include:

Hot rice

Sweet potato

Salt

Water

Banana leaves

It is important to note that if someone passes away, Linopot will be served differently based on the event. In the case, Linopot will be wrapped with the Tarap leaves and not banana leaves. In this case, the difference between taste and fragrance is also noticeable to occur as well.

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Nilopot Murut Sabah|| Nasi Bungkus  || Makanan Tradisi Murut

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In the past, when there were no refrigerators to keep caught fish stay fresh for a long period of time, the Murut people found a way to make them stay fresh by inventing Bosou. They preserved the fish using salt and pangi seeds.

Named ingredients are:

Fish

Salt

Pangi Seeds

Rice

Most of the time, they would use fish from the river because the taste is fattier and sweeter. Furthermore, to note that when using the pangi seeds, we need to be careful as it is considered as a low-level poison.

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cara membuat jeruk ikan,dari suku kaum murut.

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It is believed that the main reason for how the Umbus was invented, was due to the fact that during the war times back then, rice was hard to come by, so it was very necessary for the Murut people to find another option in order to survive. As a result, many of them made food with the umbus plant, which is readily accessible and located in the backyard. Main ingredients may include:

Tuhau

Kantan flowers

Onions

Garlic

Coconut milk

Cassava leaves

Oil

Sugar

Salt

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Total population in Malaysia: 75,000

Dominant centre: Sabah

Language:Rungus language

Traditional food: Tinopuru,  Linugu Soguntung, Tinopis, Sinamu

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The Rungus, residing in the Kudat Division of Sabah, Malaysia, are a distinct group of people hailing from northern Borneo. They proudly associate their cultural practices, language (referred to as an isoglot), and themselves with the autonym "Rungus." In the same geographic region, there exist several other self-identifying Dusunic-speaking ethnic communities, such as the Nulu' and Gonsomon, who may occasionally be confused with the Rungus.

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The culinary tradition of the Rungus people primarily involves employing cooking techniques like braising, grilling, and baking. As a community predominantly composed of fishermen and farmers, the Rungus commonly consume rice and cassava as their primary sustenance, complemented by green vegetables and fish. In the local parlance, "Linugu soguntung" refers to the preparation of grilled or roasted eggplant and in this section, we are going to talk about more about how it is prepared.

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This traditional Rungus people food is one of many people's favorite in the Sabah region. It is necessary not to use so much oil in this menu, since you are going to focus more on the herbs, rather than on the amount of oil. The most important ingredients in the menu are:

Salt

Tamarind paste

Shallots

Garlic

Ginger

Turmeric powder

Mackerel scad

The use of tamarind paste adds depth to a dish by balancing the salty taste from the salt with the sweet taste of the tamarind.

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Ikan Basung masak 'Parasakan'/'Tinopuru' cara senang

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Linogu soguntung is a dish that does not involve fat in the making of the food because it does not contain any oil in the preparation of the food. In order to make it, one has to use the grilling method. The main ingredients include:

Eggplants

Anchovies

Salt

Chillies

Lime juice

Water

During the old days, it was common for people to cook eggplant with firewood. In order to get the perfect taste and texture of food, it is essential to char the eggplant in order to get the perfect taste.

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SABAH:Part 2-Makanan Tradisi Kaum Rungus LINUGU SOGUNTUNG-Makanan SIHAT/TERUNG BAKAR & SUP LIMAU

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Known as Tinopis Runti, it's essentially Cassava Roti, celebrated as a beloved dish among the Sabah Momogun community, particularly the Rungus people. This cassava-based bread, prepared similar to roti canai. It is commonly enjoyed during breakfast and afternoon tea, ideally accompanied by a hot beverage like tea or coffee.

The main ingredients are:

Margerine

Flour

Salt

Sugar

Yeast

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This is a well-known fruit-based appetizer meal. Although the fruit used varies depending on personal preference, mango is more often utilized since it tastes better and stimulates appetite. The main ingredients to make Sinamu are:

Papaya

Mango

Galangal

Anchovies

Salt

Fruits that are not yet ripe can be used except for jackfruit because the fruit is quite hard. So, you would have to soak it in hot water first to soften it.

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sinamu/cara buat sinamu
(Makanan tradisonal suku kaum Rungus)

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The Kedayan people, also referred to as Kedayan, Kadaian, or Kadyan, comprise an ethnic group with a presence in various regions, including Brunei, Labuan, Sabah, Japan, and parts of Sarawak. The Kedayan language serves as the national language of Brunei and is spoken in Sabah, where the majority of Kedayan communities are found in Sipitang, Beaufort, Kuala Penyu, and Papar. In Sarawak, the Kedayan population is predominantly located in the Lawas, Limbang, Miri, and Bekenu areas.

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Kedayan people prefers rice like most people in Southeast Asian countries. Though, they have a lot of similarities with the Malay people in terms of the ingredients used though they are normally very different. For instance, the use of herbs and spices like lemongrass, turmeric and ginger. Kedayan people incorporate coconut milk in their dishes. Furthermore, no Kedayan meal is complete without sambal, a spicy condiment crafted from chili peppers. This fiery accompaniment adds both heat and depth to various dishes. Thus, these two cultures has a lot of similarities with the ingredients but they are not the same.

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This kuih is served in weddings and festive seasons such as Hari Raya. The basic ingredients are:

Glutinous rice

Coconut milk

Pandan leaves

Banana leaves

Salt

Although the method of making Kelupis seems quite simple and easy, it requires patience and initiative to ask those who are skilled in making it.

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RECOMMENDED Kuih Tradisi Bangsa Kedayan | KELUPIS - Cara Memasak dan Tips

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When the harvest season has arrived, the Kedayan people will celebrate it. This ceremony will be held every year with all the residents coming together, working together to prepare the equipment for the meal at the ceremony in order to be able to strengthen the relationship between the residents. The host would normally serve Wajik as a sign of gratitude. Because they truly appreciate this custom, they tend to teach their younger generations to keep the tradition alive by teaching them how to make the food.

Here are ingredients:

Glutinous rice

Coconut milk

Brown sugar

Granulated sugar

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This traditional dessert is famous among the east Malaysians especially in Sabah and Sarawak. Since there are many Kedayan people in Brunei too, it makes the food popular shared with other cultures. The making of this dessert is easy. All you need are:

Rice flour

Coconut milk

Cooking oil

Corn flour