Translated as ring cakes, this traditional Malay kuih is usually associated with the Brunei Malay community in Sabah. They are prepared with rice flour and a combination of red palm sugar (niham) and coconut-based melaka sugar.
Usually shaped into floral forms, the cookies are dipped in rice flour batter, then fried twice to achieve their typical crispy texture. They can be enjoyed as a dessert or a snack.
MAIN INGREDIENTS
Kelupis is a traditional snack of both the Bisaya people and the Bruneian Malay people residing in Brunei and the Malaysian states of Sabah and Sarawak. Glutinous rice is first cooked in coconut milk that is flavored with pandan leaves, then wrapped in daun nyirik leaves.
The prepared rolls are steamed, then left to hang so they contain no excess water and the rice inside is not wet or damp. Once unwrapped, this snack is delicious enough to be eaten alone, but it's typically paired with curry or a spicy meat dish known as rendang.
MAIN INGREDIENTS
Tebaloi is a traditional snack originating from Sarawak. It's usually made with a combination of sago flour, eggs, desiccated coconut, turmeric, sugar, and various flavorings. The dough consists of sago flour, coconut, sugar, and eggs. It's flattened on a large banana leaf and placed over hot embers.
The dough is then removed, cut into squares, and placed back on the embers. A heavy block is placed on top of the crackers to flatten them even more. The smoke from the wood gives a unique aroma to these crackers. Over time, tebaloi has been enriched with different flavors such as pandan or chocolate.
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