2025239326

LG2431A

Assalamualaikum. My name is Nur Raudhatulhusna Binti Mohd Zezali, and currently pursuing Bachelor's Degree in Applied Language Studies (HONS) English for Intercultural Communication in UiTM Shah Alam.

The padlet was developed as part of the information-packed EIC404 ePortfolio directed by Dr. Maizura Mohd Noor. For this assignment, I decided to focus on the delicious side of culture, specifically traditional snacks and desserts from several Malaysian ethnic groups, specifically, Lun Bawang, Melayu Brunei, Rungus, Melanau, Iban.

Each dessert has been designed with its unique family, celebration, and/or heritage story. As part of this project, I would like to share as many traditional snacks and desserts as I can, in terms of preparing the recipe, and familial/community meanings and memories of preparation and consumption; all to explain simply how kuih can signify the heart of culture.

The word Lun Bawang means “people of the interior.” It comes from Lun which means people, and Bawang which means upland or the interior area. Most of the Lun Bawang people live in the highlands of Borneo such as Lawas, Sabah, Brunei, and North Kalimantan. In Sarawak, they are grouped under the Orang Ulu community (Edrus, 2020). It is said that their ancestors came from the Kelabit Highlands, Krayan Highlands, and Mount Murud in Lawas. A long time ago, the Lun Bawang and Tagal were both known as “Murut,” a name taken from Mount Murud, the highest mountain in northern Sarawak (Edrus, 2020).

The term also describes them as the native or local people of the interior region (Invernizzi Tettoni & Ong, 1996). Over time, they became known by different names depending on where they lived. For example, the Lun Dayeh are found in Sabah, while Lun Lod refers to those living near the rivers. Today, most of them can still be found in areas like Lawas, Limbang, Trusan, Brunei’s Temburong District, and some parts of Kalimantan (Invernizzi Tettoni & Ong, 1996).

The Lun Bawang share many traditions with the Kelabit people, especially in rice planting, like upland rice (tana luun) and wet paddy (lati ba’) (Edrus, 2020). In the old days, they were known as strong and brave highland warriors, even feared by others for being headhunters. But when the Brooke government came to power, Christianity started to spread among them and slowly changed their lifestyle and beliefs (Invernizzi Tettoni & Ong, 1996).

References

• Sarawak, U. (2022, August 9). Kenali masyarakat Lun Bawang - UTUSAN SARAWAK. UTUSAN SARAWAK. https://utusansarawak.com.my/kenali-masyarakat-lun-bawang/

• Amanda. (2018, February 1). No title. Etnik Lun Bawang di Sarawak. https://mypmbudayaetnik.blogspot.com/2018/01/pengenalan-lun-bawang-membawa-maksud.html

What is Kelupis?

 Kelupis translates directly as "glutinous rice rolls." It is a traditional snack or kuih that is commonly found amongst the Lun Bawang, Bruneian Malay, Bisaya and Bajau communities in Sabah, Sarawak and Brunei. It is made from glutinous rice that is mixed with palm sugar, a bit of oil, and salt, before being wrapped in either nyirik or biris leaves, and steamed until fluffy. Some variations use coconut milk to enhance the aroma and flavor of the glutinous rice. The chewy texture and fragrant wraps of the leaves makes Kelupis unique among the traditional kuih (Kelupis Facts for Kids, 2025; Mohd Adiman, 2024).

Ingredients and Preparation

Ingredients:

• glutinous rice

• coconut cream

• salt

• palas palm leaf

• string to tie

Preparation:

1. Rinse the glutinous rice well and soak it in water until it softens and expands, then drain it. The amount depends on how much you want to make.

2. Pour coconut cream into a pan and season with a bit of salt. Cook it slowly, the longer it simmers, the richer and creamier your Kelupis will taste. Let it boil gently for a while.

3. Add in the glutinous rice and spread it evenly. Make sure the coconut cream covers the rice completely.

4. Keep stirring so the bottom doesn’t burn or stick. Continue cooking until the coconut cream is fully absorbed and the rice starts to dry.

5. Next, transfer the rice into a steamer and steam it again until it’s cooked through.

6. Once done, spread the cooked rice on a tray and flatten it evenly.

7. Cut it into equal portions.

8. Shape each piece into a long roll using upih pinang (areca leaf sheath). If you don’t have one, you can use plastic instead.

9. Arrange the rolls neatly on a tray. Take each one and wrap it tightly with daun palas (palm leaves).

10. Bundle about four to five rolls together and tie them securely.

11. Finally, steam all the wrapped Kelupis again for about 40–60 minutes.

12. Once ready, enjoy them with rendang, curry, soy-braised beef, black pepper beef, or even with a drizzle of sweetened milk.

Cultural Significance

For the Lun Bawang people, Kelupis is not simply food, it symbolizes gratitude, togetherness, and family bond. It is prepared for many important events including, weddings, ceremony, Hari Raya and harvest festivals. The act of cooking Kelupis and sharing it during these events brings a sense of togetherness among the community. Even today, in the changing landscape of food fads, Kelupis remains a highly regarded traditional food in Limbang’s culture and serves as an important traditional heritage that links generations of people (Mohd Adiman, 2024).

References

• Kelupis Facts for Kids. (n.d.). https://kids.kiddle.co/Kelupis
  upis Facts for Kids. (n.d.). https://kids.kiddle.co/Kelupis

• Mohd Adiman Bin Othman. (2024, October 24). Kelupis: Warisan tradisi Limbang yang tak lapuk ditelan zaman [Status update]. Facebook. https://www.facebook.com/mohd.adiman.bin.othman/posts/10231810397625314/

• Nur. (2023, April 17). Resipi kelupis homemade. sajian tradisi dari Sarawak yang sedap. Rasa. https://www.rasa.my/resipi-kelupis-homemade-sajian-tradisi-dari-sarawak-yang-sedap/

What is Tapai/Nasi Lun Bawang

Tapai imparts sweetness and slight acidity which enhances the flavour of the dish. “Nasi Lun Bawang Tapai” is a dessert influenced by the Lun Bawang community that features tapai, fermented glutinous rice, as the primary ingredient. This dessert is a balance of the unique taste of tapai with other flavours drawn from the Lun Bawang daily food such as gula apong, pandan, and banana leaf, resulting in the sweet and a little savoury balance (Wong, n.d.).

Ingredients and Preparation

Ingredients:

• 200 g Beras pulut (glutinous rice), rinsed and soaked overnight 50 g water

• Banana leaf, to line the steaming dish

• 2g ragi starter

Preparation:

1. Rinse the glutinous rice and soak overnight.

2. Drain the rice well and spread evenly on a banana leaf-lined dish. You may also use a lined steamer basket.

3. Pour the water over the rice and steam for approximately 20 minutes, fluffing the rice grains at the halfway point. This helps the rice cook more evenly.

4. Once cooked, fluff the rice and allow it to cool completely.

5. Once cooled, spread out the rice and Mircroplane the ragi over the top. Mix well to combine (use a wet spatula or spoon).

6. Place in a clean vessel (I prefer a glass or ceramic dish) and cover with plastic wrap. Allow to ferment in a cool, dark spot for approximately 72 hours.

7. When the tapai is sufficiently and properly fermented, it will be a softer texture with the individual grains of rice still discernible in the mixture. There will be a clear liquid around the edges - this is rice wine. The smell reminds me of Chinese sweet steamed rice cakes!

Cultural Significance

This dessert exemplifies a respectful interpretation and not a verbatim copying, of Lun Bawang traditions. In Chef Zoee Wong's words (as stated through The Chefs' Manifesto), Nasi Lun Bawang has a meaning of celebration of the Lun Bawang people, and their strong identity, culture, and existence with rice. The rice in this dish comes from the Long Semado Valley, where Lun Bawang farmers "reduce, reuse, and recycle" farming in the traditional sense handed down from previous generations.

Through its tapai and other locally inspired ingredients this dish seeks to honour Lun Bawang's wisdom to create relationships and interconnection to people, land and food. It is at its core a food reflection of respect, community, and continuity; that food can also tell stories about who we are, our values, and shared histories (Wong, n.d.).

References

• Rebello, A. (2024, March 21). Tapai – Nasi lun bawang. SDG2 Advocacy Hub. https://sdg2advocacyhub.org/latest/tapai/

• Rebello, A. (2024b, March 21). Nasi lun bawang. SDG2 Advocacy Hub. https://sdg2advocacyhub.org/latest/nasi-lun-bawang/

The Brunei Malays were one of the first worker groups recorded in Sabah as a result of the Brunei Sultanate's historical expansion into northern Borneo. Their history with Sabah indicates many centuries of cultural and political relations with Brunei Darussalam long before any colonial influence (Dg. Junaidah et al., 2024).

The Brunei Malays were recorded as one of the indigenous natives in early census reports (noted by the British North Borneo Chartered Company), to recognize the long-standing settlement of Brunei Malays in the area and their social development. Although administrative classifications have changed since Malaysia gained independence in 1963, the Brunei Malay community still exists as a classified cultural identity, that preserves the historical link of both Sabah and Brunei (Mohd Waliuddin et al., 2024).

References

• Jambol, J. A., Ridzuan, M. I. M., Zakaria, N. S., Hassan, N., Ugong, N. A., & Razali, M. W. M. (n.d.). The Brunei Malay Dilemma: Historical and contemporary Challenges in Census Identity. International Journal of Academic Research in Business and Social Sciences, 14(12). https://doi.org/10.6007/ijarbss/v14-i12/24421

What is Kuih Cincin?

Traditional baked goods like kuih cinci have very close ties to the local Brunei Malay of Sabah, but their connection to the local culture is most notable as a unique snack or dish that can be consumed during special occasions. Although, you can find Kuih Cincin in some shops. Kuih Cincin is typically made with palm sugar (gula apong or gula Melaka), brown sugar, rice flour, edible oil, and water. It is made with the mixture of these different ingredients that are then kneaded to a soft dough. The dough is shaped into rings like flowers, and fried in two separate-fryings to have the crispiness that is characteristic of kuih cincin (Dg. Junaidah et al. 2024; Mohd Waliuddin et al. 2024).

Ingredients and Preparations

Ingredients:

• 1–2 blocks of palm sugar (gula melaka or gula kabung)

• 1 cup brown sugar

• ½ cup granulated sugar

• 2 tablespoons cooking oil

• 4 cups all-purpose flour

• 1 tablespoon salt

• 1 bowl of water

• A small mixture made from 1 cup rice flour and water

Preparation:

1. Cut the palm sugar and brown sugar into small pieces, then cook them in about 1½ cups of water until completely dissolved. Turn off the heat and set aside.

2. While waiting for the syrup to cool slightly, mix the granulated sugar with 2 tablespoons of oil and a bit of salt.

3. Pour the melted palm sugar syrup into the sugar mixture and stir well.

4. Add in the flour and knead until a soft dough forms.

5. Roll out the dough thinly, dusting with flour to prevent sticking.

6. Use cutters to shape the dough into large circles with smaller holes in the center.

7. Before frying, briefly dip each piece into water, then immediately fry in hot oil until golden. Remove and drain.

8. Finally, coat the fried pieces in rice flour batter and fry them a second time until crispy and fragrant. Done!

Cultural Significance

In Sabah, Kuih Cincin is not merely a traditional snack, but also a symbol of belonging and togetherness and it is served at weddings, community events, and at the festival of Hari Raya Aidilfitri. Making and eating Kuih Cincin reflects the communal practices of the Brunei Malay, and links to cultural practices in relation to food that have been passed down, often through generations, (Dg. Junaidah et al., 2024; Mohd Waliuddin et al., 2024).

References

• Aimi. (2024, May 31). Kuih Cincin yang rangup, sedap sebijik macam beli di Sabah. MyResipi. https://myresipi.com/kuih-cincin/

• Rafiqah Dahali. (2017, July 29). w.bharian.com.my/taxonomy/term/1303/2017/07/290057/kuih-cincin-hidangan-wajib-aidilfitri-di-sabah

What is Kuih Lidah/Tiram?

"Kuih Lidah", or Tongue Cake, is a traditional snack from the Bruneian Malay ethnic group in Papar, Sabah. The name refers to the end product's form, as others will call it Kuih Tiram (Oyster Cake) due to its resemblance to an oyster shell. The combination uses wheat flour, egg, margarine, a touch of salt, and water to create a dough, which is rolled out very thinly, layered with margarine, cut, and deep-fried until crispy. After being fried, icing sugar will be dusted on it, while some will use milk powder to make it a bit creamier on the sweet side (MySabah.com, 2022).

Ingredients and Preparation

Ingredients:

• 1 kg flour

• ⅓ cup margarine

• ⅓ cup cooking oil

• 1 tablespoon salt

  
  

Preparation:

1. Mix all the ingredients until well combined.

2. Slowly add water while kneading until you get a smooth dough that doesn’t stick to your hands or the bowl. It should be soft but not mushy. Let the dough rest for about 30 minutes or longer.

3. Roll the dough into a log shape and cut it into smaller pieces. Pair them up so each set has two pieces. Keep the rest covered while you work with one pair at a time.

4. Take one piece and roll it out flat. Lightly dust it with flour to prevent sticking, but don’t overdo it. Shape it into a neat rectangle, wide and long enough, and slightly thicker than popiah skin.

5. Brush a thin layer of cooking oil over the surface, then dust lightly with cornflour or tapioca flour. Roll it up tightly. Do the same for the second piece, then roll both together into one log.

6. Cut the rolled dough into small sections. Press each piece lightly in the center with your finger, then roll it out again.

7. Make sure your oil is hot enough before frying. Use medium heat, and once you drop them in, gently flip them with a satay stick so the layers puff up nicely.

8. Once golden and crisp, remove them and coat with icing sugar before serving.

Cultural Significance

To the Bruneian Malay people, Kuih Lidah represents a meaning that conveys hospitality and sharing experience. It is usually seen in meaningful events such as weddings or Hari Raya Aidilfitri, where serving kuih lidah to visitors may symbolize hospitality and respect. For many families, kuih lidah is part of familial knowledge passed on to a newer generation, a linking of continuity and legacy and reminds one of home. One could also classify the making of kuih lidah as a community or family affair, it may be that one or two children roll the dough and fry it, while another two older siblings coat it in sugar to share with everyone, thus illustrating the act of gotong-royong often seen in the traditional Bruneian-Malay household (MySabah.com, 2022).

References

• MySabah.com. (2022, May 3). Kuih lidah the tongue cake. https://www.mysabah.com/wordpress/kuih-lidah/

• Nasiha. (2021, May 25). Rangup & Tak Berminyak, Ini Cara Buat Kuih Tiram Resepi Turun-Temurun - MyResipi. MyResipi. https://myresipi.com/rangup-tak-berminyak-ini-cara-buat-kuih-tiram-resepi-turun-temurun/#google_vignette

The Rungus people are located in the northern part of Sabah in areas such as Kudat, Kota Marudu, Pitas, certain parts of Beluran, and Sandakan. They are part of the larger Dayak ethnolinguistic group and sometimes called by other names, such as Momogun, Dayak Dusun and Dusun Lau, as these labels reflect the importance of culture and multi-ethnic labels in relation to their heritage (Ismail, 2025). Historically, the Rungus built longhouses called binatang that represented mutuality and solidarity between families, illustrating an unusual affinity to their history. Although the Rungus is impacted by modernizations, their culture continues to serve as a strong socializer, reinforces the relevance of the Rungus language, Boros Momogun, and cultivated the celebration of the cultural festival known as the Magahau (Ali & Yaqin, 2024).

References

• Na, I. (2025, January 25). Ini 5 fakta unik tentang etnik Rungus Sabah, suku yang dipercayai berasal dari Mongolia. I Love Borneo. https://www.iloveborneo.my/ini-5-fakta-unik-tentang-etnik-rungus-sabah/

What is Tinopis Runti?

Tinopis Runti is a traditional Rungus flatbread made from grated cassava mixed with sugar and cooked on a pan without oil, similar to making roti canai. It is usually served during breakfast or evening tea, often enjoyed with hot drinks like coffee or tea (Manisa, 2012).

Ingredients and Preparation

Ingredients:

• 10 cassava roots, finely grated

• Sugar to taste

  
  

Preparation:
Mix the grated cassava with sugar until evenly combined. Heat a pan (no oil needed), take a handful of the mixture, and spread it thinly across the surface. Let it cook until the bottom turns slightly golden, then flip it over to cook the other side. Once both sides are done, remove it from the pan and serve warm.

Cultural Significance

Tinopis Runti holds great cultural significance to the Rungus people not just as food but food that reflects identity and a way of living, since they are a kinship of fishermen and farmers, cassava is one of their staple food. Tinopis Runti, and food choices in general, reflect the Rungus people's attachment of identity of specific geographies and stories of land inherited as an identity of their genetics. Eating Tinopis Runti together as a meal, or smaller groups, can signify unity and cultural commonality (Wikipedia, 2024).

References

• Wikipedia contributors. (2025, October 28). Rungus people. Wikipedia. https://en.wikipedia.org/wiki/Rungus_people#:~:text=Rungus%20cuisine%20is%20mainly%20prepared,punti%20(mashed%20banana%20kuih).

• Manisa, P. (n.d.). RESEPI MASAKAN MOMOGUN RUNGUS. https://resepimomogunrungus.blogspot.com/2012/

What is Sinamu?

Sinamu is a preserved traditional dish of the Rungus ethnic group in Sabah mainly found in Kudat, Tenom and Pitas. This dish is fermented using slightly unripe fruits such as mango, papaya, jackfruit or bambangan fruit, according to personal preference. It has a sweet, salty and tangy taste and is recommended to be eaten as a side dish for the main dish or on its own with rice (Esterlina, 2024).

Ingredients and Preparation

Ingredients:

• 1 medium-sized jackfruit, cut into chunks

• 10 cloves of galangal, finely pounded

• 1 kg of salt

• (Optional: 2 bowls of small raw fish like anchovies for extra flavor)

Preparation:

1. Boil or soak the jackfruit in hot water until it’s half-cooked. Drain it well and leave it to dry completely.

2. Once dry, place the jackfruit into an airtight container or jar. Add the pounded galangal, followed by salt. Mix evenly and seal the container tightly.

3. Store it in a cool, dry place for about one month. Once fermented, the Sinamu will be ready to serve with rice or other dishes.

Cultural Significance

Sinamu encapsulates the creativity of the Rungus people in connection to their land. More than just a delicious appetizer, Sinamu highlights their cultural knowledge of preserving food and their talent for using domestically-sourced products to prepare food that endures. Through fermentation, Sinamu produces a distinct aroma and is well-loved for its flavor and commonality in Rungus celebrations and social events, representing community and cultural identity (Esterlina, 2024).

References

• Maklumat Seni budaya. (n.d.). https://pemetaanbudaya.jkkn.gov.my/senibudaya/detail/1176

The Melanau are some of the earliest immigrants in Sarawak, Malaysia. They previously referred themselves as a-likou (“people of the river”), and the name “Melanau” is believed to have been conferred by the Sultan of Brunei to those who lived in the swampy coastal areas and river banks of Sarawak (Southeast Asia Link - SEALINK, 2025).

They mainly live in Mukah, Matu, and Dalat, mostly as fishermen, farmers and sago makers. Characterized for their craftsmanship and strong community behaviors, the Melanau continue the practice gotong-royong (mutual help), especially during important events like weddings and funerals (Joshua Project, 2025).

Although religiously diverse, the Melanau live in harmony with Muslims, Christians, and animists regularly celebrating each other’s varied cultural traditions. Their most renowned festival is the Kaul Festival which celebrates the spirits of the natural world - symbolizing their ongoing relationship with the land and the sea, and their ancestral heritage (Southeast Asia Link - SEALINK, 2025).

References

• Project, J. (n.d.). Melanau in Malaysia. https://joshuaproject.net/people_groups/13666/my

What is Tebaloi?

The traditional food, Melanau in Sarawak has a dish called Tebaloi; the name tebaloi is only applied to this dish in reference to the two primary locations where it was made, which are Mukah and Dalat. It is however usually known as sago or sago cracker or sago biscuit because of the presence of sago flour in the list of ingredients particularly when prepared using freshly grated coconut. Tebaloi is a crispy, airy light food that reminds of the smoking cooking method that it is made through once baked over wood (Sarawak Kita, 2024). Nevertheless, tebaloi is currently gaining popularity among the various ethnicities in Sarawak, with the tourist visiting the state believing that they need to bring tebaloi back to their families and friends (michelledexplorer, 2024).

Ingredients and Preparation

Ingredients:

• 1 large banana leaf, cleaned and patted dry (see Tips below)

• 3 pandan leaves, chopped

• 50ml water

• 140g granulated sugar (coconut sugar preferred, see Tips below)

• 1 egg

• 280g sago flour

• 500g freshly grated coconut

Preparation:

1. Preheat the oven to 180°C.

2. Turn two baking trays over so that the bottom of the trays face you. Cut the banana leaves to the size of the bottom of the baking trays (you will be baking the crackers on the bottom of the trays). Set the trays aside.

3. Blend the pandan leaves with water in a blender or with a mortar and pestle. Strain out the leafy fibres, reserving the juice.

4. In a large mixing bowl, beat the egg and sugar together with a whisk until the sugar is dissolved. Pour in the pandan juice and whisk.

5. Add the sago flour and shredded coconut. Using a spatula or your hands, mix all the ingredients well until evenly distributed.

6. Carefully spread the mixture on the banana leaf- lined tray bottoms, ½ cup or a handful at a time. Flatten the mixture with your fingers or the back of a spoon/spatula as thin as possible, ideally about 2-3mm thick.

7. Cover this flattened mixture with baking paper or plastic wrap, then roll the layers flat with a rolling pin to produce a thin and even layer. Remove the paper or plastic.

8. Bake the coconut mixture on the tray bottoms in the oven for about 10 minutes, or until the surface looks dry and just slightly brown.

9. Remove the trays from the oven but don’t switch off your oven just yet. Carefully flip the layers over so that the banana leaf is on the top, and the coconut cracker mixture is directly on the bottom of the tray.

10. Gently peel off the banana leaf to expose the other side of the coconut cracker mixture. Using a pizza cutter or a long knife, cut the par-baked crackers into squares of your preferred size (see Tips).

11. Return the trays to the oven and bake for another 15 minutes, or until the surface is golden brown.

12. Remove the trays from the oven. Let the crackers cool on the trays while you continue working with the remaining cracker mixture if any.

13. When the crackers are cool, carefully snap them into squares along the cut lines. Store in airtight containers.

Cultural significance

In addition to being a favorite snack, Tebaloi is a symbol of creativity and economic activity of Melanau women. Some of them create and market Tebaloi as a form of income that environmentalists support their families with, keeping the traditional skills and cultural identity (Taibi et al., 2024). The Tebaloi process has not only preserved the culinary traditions but demonstrates that the community is proud of preserving Melanau traditions (Sarawak Kita, 2024).

References

• Melanau Women Engagement in income generating activity of Sago Pearls-Based Food Products: Level of participation and motivation factors. (n.d.). Global Business and Management Research: An International Journal Vol. 10, No. 2 (2018, Special Issue).

• Instagram. (n.d.). https://www.instagram.com/p/CFoypr_Hs_A/

• Tebaloi (Coconut-sago crackers): Crunchy and snackable coconut treats | Periuk.my. (n.d.). https://www.periuk.my/recipes/tebaloi-coconut-sago-crackers/

What Is Tumpik?

Tumpik is a Melanau pancake of Sarawak that is predominantly made of sago flour (lemantak) and grated coconut, and is typically served with gula apong (palm sugar). It is crispy on the outside and Chewty on the inside and has a simple but rich coconut taste (Bernama, 2025). Tumpik, which was a staple food during the British colonial period, was a significant meal when rice was unavailable, particularly when the Japanese occupied the country (Husna Hazmi, 2023). Although it could be prepared in various forms, including using wheat flour or savory stuff on top, the traditional Melanau one is a childhood favorite that is a favorite tea time or breakfast dish (Bernama, 2025; Husna Hazmi, 2023).

Ingredients and Preparation

Ingredients:

• 200g grated coconut

• 1 small pack of sago flour (tepung rumbia)

• A pinch of salt

• Gula apong (palm sugar) for dipping

Preparation:

1. Mix the sago flour with grated coconut and salt until well combined.

2. Heat a flat pan with just a touch of oil. Once the pan is hot, scoop a bit of the mixture and flatten it gently on the pan.

3. Cook until the edges start to brown, then flip it over to cook the other side.

4. When both sides are golden, remove it from the pan.

   (Tumpik tastes best when served warm with gula apong as a dip.)

Cultural Significance

Tumpik demonstrates the ingenuity of Melanau people who use a sago which is a local resource in great amounts as a staple food (Bernama, 2025). It symbolizes resilience, particularly, in difficult periods when rice was not available (Husna Hazmi, 2023). Tumpik is now a proud emblem of Melanau culture that is celebrated during cultural festivals and promoted as a part of Sarawak indigenous cuisine on an international scale (Bernama, 2025).

References

• Hazmi, H. (2023, May 7). Makanan tradisional Sarawak, Ketahui 'Tumpik' sajian enak penuh nostalgia di Bumi Kenyalang. I Love Borneo. https://www.iloveborneo.my/makanan-tradisional-sarawak-ketahui-tumpik-sajian-enak-penuh-nostalgia-di-bumi-kenyalang/

• Reporter, S. D. (2025, July 14). “Tumpik”, traditional Melanau pancake that delights the palate | Sinar Daily. Sinar Daily. https://www.sinardaily.my/article/728793/culture/travel-amp-food/tumpik-traditional-melanau-pancake-that-delights-the-palate#:~:text=Tumpik%20is%20made%20from%20sago,and%20a%20crispy%20outer%20layer

• Bernama. (2025, July 27). ‘Tumpik’, the Melanau pancake that delights the palate. Free Malaysia Today | FMT. https://www.freemalaysiatoday.com/category/leisure/2025/07/28/tumpik-the-melanau-pancake-that-delights-the-palate

• Tumpik (2 bahan sahaja). (2020, May 26). Cookpad. https://cookpad.com/my/recipes/12669133

One of the principal Dayak people of Sarawak, Kalimantan Barat, Brunei and some parts of Sabah is the Iban or Dayak Iban. The term Iban refers to people or human beings in their own language. During the colonial era, they were referred to as Dayak Laut (Sea Dayak) but in actual sense, the term denotes their Malayic origin. The Iban people are linguistically and physically related to the Malay people as their language is classified under Malayic division of the Austronesian family.

The Iban comprise approximately 40 percent of the Sarawak population today, which is the highest ethnic group in Sarawak and 4th largest in Malaysia. Major rivers like the Batang Lupar, Rajang, and Baram are inhabited by most Iban communities who live in traditional longhouses which are easily accessible to undertake farming and interaction.

Their lifestyles are controlled by adat (customary laws), close kinship, and respect. Even though a big number of them have turned to Christianity, the Iban still maintain their own traditional, values, festivals and one of them is the Gawai Dayak that honours the harvesting season and the unity of people.

References

• Kaum Iban. (n.d.). SARAWAK BUMI KENYALANG. https://isswak.weebly.com/kaum-iban.html

What is Penganan Jala?

Penganan Jala or Kuih Jala or Kuih Sarang Semut is an Iban snack specializing in Sarawak. It is prepared using a thin rice flour batter that is poured into a special mold usually made of coconut shells into hot oil in a beautiful web-like pattern (Sarawak Mansang, 2015). It requires time and ability, where the batter should be filled to form tiny and crisp strands that make it appear as a honeycomb or an ant nest (Projek Travel, n.d.). This rare delicacy that was traditionally served in the festive parties is still a favorite among Dayaks people in Sarawak (Amazing Sarawak, 2022).

Ingredients and Preparation

Ingredients:

• 500g rice flour

• 2 cups water

• 10 tablespoons sugar

• 1 teaspoon rose essence

• 2 cups oil (for frying)

  
  

Preparation:

1. Combine all ingredients with one cup of water and stir until the sugar dissolves and the batter becomes smooth.

2. Gradually add the second cup of water until the mixture reaches a thick, stringy consistency.

3. Heat the oil over low to medium flame.

4. Pour the batter through a special mold with small holes, traditionally made from a coconut shell, into the hot oil, forming thin, overlapping strands.

5. Before it turns golden, quickly fold the jala into your desired shape, such as squares or fans.

6. Remove and drain once firm and lightly crisp. Best enjoyed as a crunchy snack with tea.

Cultural Significance

Penganan Jala is a culturally significant community among the Iban and Dayak communities. It is regarded as one of the key dishes on key events, such as Hari Gawai, Gawai Antu, and other traditional ceremonies (Sarawak Mansang, 2015). Even the process of preparation is a cultural expression, which is usually intergenerational, showing patience, workmanship, and unity (Projek Travel, n.d.). In addition to a snack food in celebration, this delicacy is a symbol of Iban culture and continuity of identity amidst the traditions in Sarawak (Amazing Sarawak, 2022).

References

• Sarawak Mansang. (2022). Facebook.com. https://www.facebook.com/100064506499499/posts/kuih-jala-atau-lebih-di-kenali-sebagai-kuih-sarang-semut-oleh-masyarakat-iban-ad/645794692216426/

• Amazing Sarawak. (2022). Facebook.com. https://www.facebook.com/100052134774175/posts/resepi-kuih-jala-sarawakinilah-dia-kuih-jala-sarawak-ianya-sangat-mudah-disediak/511733327241155/

• Instagram. (n.d.-b). https://www.instagram.com/reel/ClTo8alp0Xy/

What is Penganan Chuan?

Penganan Chuan is an Iban delicacy also referred to as kuih loyang or rosette cookies. It is fried in coconut milk, rice flour, and sugar and is deep fried in a special brass tool known as chuan temaga giving it its typical floral form and crunchy texture. This snack is loved because of its sweet flavor and, at the same time, tender crunch, which is usually served in festive events in Iban longhouses (Keai et al., 2023). It is not merely a delicacy, and its preparation is an expression of the skill and the accumulated cooking experience of Iban women, who are considered as the custodians of local traditions and knowledge (Keai et al., 2023).

Ingredients and Preparation

Ingredients:

• 500 g rice flour

• 1 cup corn flour

• 1 cup sugar (adjust to taste)

• 4 eggs

• 2 cups water

• ½ teaspoon lime water

• ½ teaspoon salt 

Preparation:

1. Mix all the dry and wet ingredients in a large bowl and stir until smooth.

2. Add coconut milk if desired for a richer flavor.

3. Adjust the consistency, add a bit of water if it’s too thick, or flour if it’s too thin.

4. Heat oil in a small pan and dip the brass mold (chuan temaga) into the batter, then fry until golden and crisp over medium heat.

Cultural Significance

The production of Penganan Chuan is culturally and symbolically important to the Iban society. It reflects the primary focus of women in maintaining and passing on traditional knowledge in food-making, one type of shared memory based on the life of the longhouses (Keai et al., 2023). Through modernization, the Iban women still make this delicacy on community occasions and holidays, empowering unity, identity, and continuation of unwritten heritage within their community (Keai et al., 2023).

References

• Betong, Sarawak. (2023, October 13). 3 Signature Fried Snacks - IBAN Festive Delights [Video]. YouTube. https://www.youtube.com/watch?v=lCiG_7cfE9Q

• Keai, G. K., Tugang, N., Halabi, K. N. M., & Ismail, N. H. (2023). Wanita dan Kolektif Memori: Pendokumentasian dalam Pembuatan Penganan Iban di Sarawak. Sains Insani, 8(1), 25–40. https://doi.org/10.33102/sainsinsani.vol8no1.526

• Share Masakan Share Resepi. (2022). Facebook.com. https://www.facebook.com/ShareMasakanShareResepi/posts/selamat-pagi-semuaditu-aku-deka-bekunsi-ke-resepi-penganan-cuanbahan2x1gula-sege/1286443213518727/