Introduction: Num Kom are small pyramid-shaped rice flour dumplings filled with grated coconut and palm sugar, wrapped in folded banana or pandan leaves and steamed until glossy. Cultural Background: Num Kom are small pyramid-shaped rice flour dumplings filled with grated coconut and palm sugar, wrapped in folded banana or pandan leaves and steamed until glossy. […]
Introduction: Kralan is glutinous rice mixed with coconut milk, beans and grated coconut, packed into sections of bamboo and roasted slowly over an open fire until the rice is fragrant and lightly caramelised against the bamboo's inner wall. Cultural Background: Kralan is glutinous rice mixed with coconut milk, beans and grated coconut, packed into sections […]
Introduction: Cha Houy Teuk is a refreshing chilled dessert soup of colourful grass jelly, jackfruit, palm seeds and tapioca pearls bathed in sweetened coconut milk and crushed ice. Cultural Background: Cha Houy Teuk is a refreshing chilled dessert soup of colourful grass jelly, jackfruit, palm seeds and tapioca pearls bathed in sweetened coconut milk and […]
Introduction: A rich, sticky coconut sweet made from grated coconut, sugar and eggs, doce de coco is prepared for Christmas and New Year celebrations across the islands, often gifted between neighbours during the festive season. Cultural Background: A rich, sticky coconut sweet made from grated coconut, sugar and eggs, doce de coco is prepared for […]
Introduction: Mandazi are lightly sweetened, triangular fried breads found across the African Great Lakes and East African coast, brought inland along historic trade routes. Cultural Background: Mandazi are lightly sweetened, triangular fried breads found across the African Great Lakes and East African coast, brought inland along historic trade routes. In Burundi they are a favourite […]
Introduction: Beef rendang, a slow-cooked coconut and spice stew, is beloved throughout Brunei and is a fixture at weddings, Hari Raya celebrations and family feasts, often served alongside kelupis or plain rice. Cultural Background: Beef rendang, a slow-cooked coconut and spice stew, is beloved throughout Brunei and is a fixture at weddings, Hari Raya celebrations […]
Introduction: Kuih lapis, meaning 'layered cake', is a soft, chewy steamed dessert enjoyed across Brunei and the wider Malay world, prized for its striking bands of colour and its playful, peel-apart texture. Cultural Background: Kuih lapis, meaning 'layered cake', is a soft, chewy steamed dessert enjoyed across Brunei and the wider Malay world, prized for […]
Introduction: Kelupis are glutinous rice rolls made by the Bruneian Malay community, in which rice is first cooked in coconut milk and pandan before being wrapped in daun nyirik leaves and steamed until firm. Cultural Background: Kelupis are glutinous rice rolls made by the Bruneian Malay community, in which rice is first cooked in coconut […]
Introduction: Kueh Lenggang is a thin, fragrant pandan-green crepe rolled around a coconut filling, eaten across Brunei as a light breakfast or morning tea snack. Cultural Background: Kueh Lenggang is a thin, fragrant pandan-green crepe rolled around a coconut filling, eaten across Brunei as a light breakfast or morning tea snack. The name refers to […]
Introduction: Selurut, also known by regional names such as celorot or jelurut, is a cone-shaped steamed sweet made from rice flour, sago, coconut milk and salt, poured into cones rolled from young coconut leaves and steamed until soft and delicately sweet. Cultural Background: Selurut, also known by regional names such as celorot or jelurut, is […]