Burasa, served withserundeng | |
Alternative names | Buras, burasa', burasak |
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Type | Dumpling |
Place of origin | Indonesia[1] |
Region or state | South Sulawesi |
Associatedcuisine | Indonesia, andMalaysia[2][3] |
Main ingredients | Rice,coconut milk,serundeng |
Burasa (['bu:rasaʔ]) (alsoburasa',[1]burasak[4] orburas) is anIndonesian ricedumpling, cooked withcoconut milk packed inside abanana leaf pouch. It is similar tolontong, but with a richer flavour acquired from the coconut milk. It is a delicacy of theBugis andMakassar people ofSouth Sulawesi. It is also a dish associated with the Bugis diaspora, notably in theMalaysian states ofJohor,Selangor,Sabah, andSarawak where there are large established communities.[4] It is often consumed as a staple to replacesteamed rice orketupat, and a popular accompaniment to a rich dish of chicken braised with galangal (ayam masak lengkuas inMalay,likku orlekku inBuginese).[4]
Burasa is made by steaming the rice until half-cooked, then cooking further incoconut milk mixed withdaun salam (Indonesianbay leaf) andsalt until all of the coconut milk is absorbed into the rice. Then the half-cooked coconut milk rice is wrapped insidebanana leaves in cylindrical or pillow shapes, secured with strings, most commonly from banana leaf fibers. Two cylinders ofburasa are usually tied together as one. The rice packages are then steamed further until completely cooked.[5]
In Indonesia,burasa can be consumed as a snack withserundeng (spiced desiccatedcoconut),hard-boiled egg, orsambal kacang (spicy peanut sauce). Bugis and Makassar people often consumedburasa as a replacement to steamed rice orketupat, usually accompanied withcoto Makassar,konro,pallubasa, orlekku. They also often tookburasa as food provisions or rations during sailing or travelling.[4]