It is just steamed glutinous rice soaked in coconut milk, while being wrapped with the Nyarik/Telarik leaf. This leaf is not as delicious as another leaf. Unfortunately I lost those rare leaves, and cannot even tell its name. I first tasted these Kolopis wrapped with the rare jungle leaves, during a religious celebration(Bergunting) at my brother's place a few weaks ago, just after Hari Raya.
I tasted it to be slightly less delicious compared to Lemang, but to many, Kolopis is even more delicious. With that rare leaf, it is more aromatic than the normal Kolopis wrapped with Nyarik leaves. Lemang is wrapped with banana leaf, but its aroma rely on the Bambu Temiang where the glutinous rice is kept when it was grilled. Kolopis is just steamed within the Nyarik leaves.
Kolopis is only found at places to the South West of Sabah. Cannot find much at Papar, only from Beaufort to Sipitang. It is a pity because it is more delicious than the Ketupat, and to some, even Lemang. The problem is its reliance on a non-grown exotic leaves that may become extinct soon.
The recipe:
2 comments:
Actually Kolopis is available in Penampang. The Kadazandusun community call it by a different name - Hinompuka. Instead of using that 'daun' shown in the picture, they used 'daun pisang' instead.
'Cannot find much at Papar' ayo kawan Paparlah paling byk ni makanan, suku Brunei panggil Kolopis Bajau panggil Lamban, sama saja bah..time orang kahwinkh, gunting rambutkh rayakh mesti ada
Post a Comment