Traditionally made from glutinous rice and coconut milk before being wrapped in leaves, kelupis has long been a staple during festive seasons, gatherings and when welcoming guests.

Mayziana, a Kedayan from Kampung Sibukang, Limbang, said the use of pandan leaves as a wrapper gives the delicacy a more fragrant aroma while preserving its authentic taste.

“Many people are only familiar with regular kelupis, whereas pandan kelupis has its own uniqueness. The pandan leaves give it a more fragrant aroma, but the original taste of kelupis remains intact.

“I want more people to know about the traditional food of northern Sarawak, not only by enjoying it but also by understanding the heritage value behind every dish,” she told Bernama.

She said her pandan kelupis is prepared using Siamese glutinous rice and freshly squeezed coconut milk, resulting in a softer texture, richer flavour and brighter colour compared with regular kelupis.

“Despite the variety of modern food available today, traditional dishes like kelupis still have a special place among the community. The response towards pandan kelupis has been very encouraging, especially from customers outside Limbang, including in Kuching,” she said.

Besides kelupis, Buffet.Lab Food Services, which she started in 2018, also offers tahai, another traditional delicacy associated with northern Sarawak.

Tahai is made from small fish sourced from coastal areas, which are dried through smoking under sunlight and charcoal before being processed into sambal using traditional methods.

Although machines can speed up the preparation process, Mayziana continues to use a stone mortar to pound the sambal ingredients to preserve its authentic texture and smoky aroma.

She said pandan kelupis is best enjoyed with sambal tahai, a combination that has long been favoured by communities in Limbang and Lawas.

“The softness and richness of kelupis, combined with the aroma of pandan leaves, complements the smoky, salty and slightly spicy taste of sambal tahai, creating a unique blend of flavours.

“For the people of Limbang and Lawas, these two foods are not merely dishes, but a perfect pairing often served at family events as a symbol of heritage that must be preserved,” she said.

Mayziana believes that through innovation while maintaining traditional recipes, pandan kelupis and tahai have the potential to become gastronomic icons of northern Sarawak and attract the interest of visitors from within and outside the country.

-- BERNAMA