Kelupis are Bruneian coconut-scented glutinous rice parcels wrapped in leaves and steamed. Traditionally the wrapping may be nyirik leaf, especially for celebrations; clean food-safe banana leaves are a practical alternative. They are eaten as a snack or served with savory accompaniments.
Kelupis are Bruneian coconut-scented glutinous rice parcels wrapped in leaves and steamed.
- Prep
- 25 minutes, plus 3 hours soaking
- Cook
- 40–45 minutes
- Serves
- 8 parcels
- Cuisine
- Bruneian
- Course
- Snack or side
The recipe
As an Amazon Associate I earn from qualifying purchases. Links marked “paid link” may earn a commission at no extra cost to you.
Ingredients
Quantities change with servings; cooking times stay the same.
Equipment
Method
-
Soak the rice. Cover glutinous rice with plenty of clean cold water and soak for about 3 hours; drain completely. Use a food-safe container in a cool location or in the refrigerator.
-
Prepare the leaves. Wash banana leaves, wipe dry and pass briefly over gentle heat to soften without burning. Set aside.
-
Part-cook. Combine drained rice, coconut milk, 140 ml water and salt in a heavy pan. Cover and cook on low heat for around 10–12 minutes, stirring occasionally until the liquid is mostly absorbed and the rice is swollen but not completely tender.
-
Wrap carefully. Divide the warm mixture into eight leaf parcels. Fold tightly enough to hold shape but allow some expansion, placing folds beneath; secure with kitchen twine where necessary.
-
Steam thoroughly. Steam over actively boiling water for approximately 25–30 minutes until the rice is completely tender and cooked through. Add boiling water to the steamer as needed without wetting the parcels.
-
Serve. Rest 5 minutes, remove string, and offer the parcels warm in their leaves, with savory accompaniments separately.
Chef’s notes
- Glutinous rice is naturally sticky but does not contain wheat gluten; check labels for cross-contact.
- Do not try to wrap dry uncooked grains and expect a short steam to cook them fully; partial cooking makes the result reliable.
- Nyirik leaves are customary in many Bruneian traditions, but banana leaf is a convenient adaptation.
Substitutions and Variations
- If banana leaves cannot be sourced, use food-grade parchment wrapped with another steaming-safe material.
- Kelupis should be made with glutinous rice; ordinary long-grain rice will not bind properly.
- A small amount of sugar is sometimes added, but this version stays savory.
Storage and Food Safety
Cool rice parcels rapidly, refrigerate at 4°C or below within 1 hour where possible, and eat within 24 hours. Reheat by steaming until fully hot. Never leave cooked coconut rice at room temperature for extended periods.
Serving Suggestions
A savory curry, peanut sauce or a little dried-shrimp sambal.
Serve with
A savory curry, peanut sauce or a little dried-shrimp sambal.
Allergens
Coconut is included; check any sauces for peanuts, fish, crustaceans or soy.
Made it?
Rate this recipe. Your rating helps other cooks.
No ratings yet. Be the first.
