ARTS AND CULTURE INFORMATION GATEWAY
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Introduction and history
Burasak, also known as buras or burasa, is a traditional dish of the Bugis community made from rice cooked with coconut milk, wrapped in banana leaves, and boiled until fully cooked. Resembling lontong, it has a richer flavour due to the use of coconut milk.
Burasak has been a staple of the Bugis people who settled in the Malay Peninsula since the 16th century, introduced by Bugis traders from the Sulawesi Islands in Indonesia. This dish was a preferred provision for Bugis traders during voyages as it could be stored for long periods.
In Johor, burasak is now a special delicacy served during festive celebrations such as Hari Raya Aidilfitri and Aidiladha. The dish is simple yet wholesome, prepared using basic ingredients like rice, coconut milk, and salt, wrapped in banana leaves and tied with raffia string. Often paired with side dishes such as chicken rendang, it is a satisfying and complete meal.
Burasak holds significant cultural importance within the Bugis community in Johor, serving as a symbol of unity and ethnic identity. Its preparation, which requires time and collaboration, fosters familial and communal bonds.
Traditionally served alongside dishes like asam pedas ikan parang (spicy wolf herring stew), ayam masak likku (lemongrass chicken), and grated coconut serunding, burasak is an integral element of celebratory feasts and social gatherings.
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Equipment:
Large pot for boiling.
Steamer for cooking rice.
Banana leaves for wrapping.
Raffia string or other ties for securing the parcels.
Ingredients:
Rice: The main component.
Coconut milk: Provides richness and aroma.
Salt: Enhances flavour.
Banana leaves: Cut to size for wrapping.
Rice Preparation:
Wash the rice thoroughly.
Cook the rice with coconut milk and salt until partially cooked, similar to preparing nasi lemak.
Wrapping:
Scoop a few spoonfuls of partially cooked rice onto a banana leaf.
Wrap the rice neatly, creating a flat and compact parcel, similar to wrapping lepat pisang.
Bundle several small parcels together and wrap them again using larger banana leaves to form a bigger package.
Secure the large parcel tightly with raffia string.
Boiling:
Place the wrapped parcels into a large pot of boiling water.
Boil for 7 to 10 hours to achieve a soft texture and ensure the parcels remain preserved for a longer period.
Burasak has been recognised as a national heritage food in Malaysia, helping to draw tourists to Johor and highlight the unique cultural heritage of the Bugis community.
Efforts by local entrepreneurs, particularly in Pontian, have preserved the authenticity of burasak. These initiatives ensure that this traditional dish continues to thrive and be enjoyed by future generations, maintaining its place in Malaysia's culinary and cultural legacy.
Reference Source
Bahan Bacaan
Kamaruzaman, M. Y., Ab. Karim, M. S., Che Ishak, F. A., & Arshad, M. M. (2022). Exposing the nuances of traditional Malay Kuih in Mersing district, Johor, Malaysia. Journal of Ethnic Foods, 9(1), 23.
Admin. (2021, 16 April). Burasak: Makanan tradisi kaum Bugis. Kata Malaysia. Dicapai pada 18 Disember 2024, daripada https://katamalaysia.my/culture/burasak-makanan-tradisi-kaum-bugis/
Munch Malaysia. (2024, 24 Julai). Burasak: The Infamous Traditional Bugis Dish. Dicapai pada 18 Disember 2024, daripada https://munchmalaysia.com/malaysian-food/burasak-the-infamous-traditional-bugis-dish/
Hilmi Malik. (2022, 13 November). Burasak: Bimbang mati ditelan zaman, pengusaha di Pontian pertahan keunikan menu tradisi. Astro Awani. Dicapai pada 18 Disember 2024, daripada https://www.astroawani.com/gaya-hidup/burasak-bimbang-mati-ditelan-zaman-pengusaha-di-pontian-pertahan-keunikan-menu-tradisi-391246
Location
State JKKN Contact Information
Puan Nor Hafizah Hassan
Cultural Officer
Jabatan Kebudayaan dan Kesenian Negara, Johor
Aras 6 Kiri, Wisma PERKESO
No 26, Jalan Susur 5
Off Jalan Tun Abdul Razak, Larkin
80200 Johor Bahru
JOHOR DARUL TAKZIM
07-224 8270 / 223 1249
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