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● ½ kg glutinous rice - Use milk glutinous rice for a softer texture.

● 1 liter of coconut milk - You can use fresh coconut milk or coconut milk in a box.

● 5 pandan leaves - Tied in a knot to add aroma.

● ½ tablespoon of salt - To taste.

● Water – For steaming  

● 30 sheets of threshing leaves - wash the leaves first so that they are soft and do not tear easily.

● 1 roll of raffia string – Optional for tying the peel after wrapping

1. Put the washed glutinous rice into the pot. Add coconut milk, salt, pandan leaves, and enough water. 

2. Cook over medium heat until the glutinous rice is half cooked and the water is almost dry. Stir gently so as not to crust on the bottom.

3. Preparation of wrapping leaves: Saute Ngirik leaves over low heat to soften them. This will facilitate the packing process so that the leaves are not easily torn.  koyak.

4. Take 2-3 tablespoons of half-cooked glutinous rice and place it in the middle of the wrapper. Roll up neatly and fold both ends. If you're worried about the Kelupis roll being open, tie it with raffia rope.

5. Place the wrapped husks into the steamer. Steam for 40 minutes to 1 hour until the glutinous rice is fully cooked and the leaves are wilted. This process also allows the aroma of the leaves to permeate the glutinous rice, adding a unique flavor to the husk.

6. Once cooked, remove the husks from the steamer and let them cool for a while. Kelupis can be enjoyed with rendang, red-cooked chicken, or peanut sauce as a complement to the meal.

Dayang Nadia Mawi. 32 years old. Kampung Bangka-Bangka, Likas, 88400 Kota Kinabalu, Sabah.