Tumpi + Kelupis

Actually, despite bringing bento 21 to lunch, our cleaner lady Jan had brought some food to celebrate hari raya with. And because she’d brought a couple of my favourite local things to eat, I ignored my poor bento and had me some tumpi and kelupis with beef curry.

Tumpi is a flatbread of sorts. It’s usually flat and thin, though sometimes, it can be lumpy because of huge air bubbles on it. It’s usually fried until it’s almost cracker-like, though some people make it softer/thicker but-still-slightly-crispy. It’s also has very little flavour as it’s meant to accompany spiced dishes like curry or rendang .


Tumpi is best eaten with a fragrant-with-spices curry (in my humble opinion) because you want the sauce to soak into the tumpi , so that in your mouth, it’ll be like you’re eating curry sauce with a bit of a chew to it. *grin*

One day, I’ll learn how to make my own tumpi , as it’s one of my favourite things to eat (and I don’t get to eat it often as I don’t know where to buy decent ones).

Now, onto kelupis :

Kelupis is basically pulut (glutinous) rice which is mixed with santan (coconut milk) and seasoned with a bit of salt, and is wrapped in a banana leaf and steamed. Like tumpi , it is not very flavourful as it’s meant to accompany curries and stuff. This particular kelupis was made with local wild rice (yeaps, it’s purplish) mixed with the usual glutinous rice. Usually, the kelupis sold isn’t mixed with wild rice.

Here’s how a kelupis can look wrapped in its banana leaf:

It’s about 3-4 inches long, and about 1-1.5 inches wide.

The banana leaf is folded around the uncooked rice and held in place with a stick at the back:

Here’s the banana leaf unwrapped and the kelupis inside:

Kelupis are sold wrapped in the banana leaves they’re cooked in because the cooked rice is sticky (which is how it maintains its shape).

Jan brought plain kelupis to go perfectly with the curry. Usually, the kelupis sold has fillings of chillied shrimp or beef in it, though people do sell the smaller-sized ones without fillings.

I suppose, in a way, the kelupis is our local form of the Japanese onigiri. Only it tends to be a bit more fattening because of the santan involved. The santan can make the kelupis oily, and sometimes, it’s filled with even oilier inti (filling).

There’s another version of the kelupis called the pulut panggang , but I’ll talk about that next time, if I have pictures. ^_^

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One Response to “Tumpi + Kelupis”

  1. BB

    yo nice blog yoh.. can i link this with the family blog? what name to use? SEPH or Na?

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