Burasak
Burasak is usually made before Aidil fitri or Aidil adha as well as official ceremonies and crowds. It is very tasty to eat when hot with various types of gravy or dried dishes. It is delicious eaten with spicy sour parang fish, meat and chicken, soy sauce cooked meat and red cooked chicken.
Both foods are actually traditional foods of the Bugis community that are served to guests, especially on Aidil fitri. It is also served during Aidil adha and official functions.
Halal Recipe for Malaysian Burasak
Ingredients (for 10 people)
- 1kg Fragrant Rice,
- 1 coconut is grated and take the coconut milk,
- salt to taste.
- A4 size banana leaf leaves a few pieces to wrap.
- Old banana leaves are about 3 inches long.
How to Make Burasak
Rice is washed 2/3 times. Heat coconut milk until boiling. After boiling the fire is reduced.
Add salt to taste. When the coconut milk has changed color, turn off the heat. Pour hot coconut milk into the rice while mixing - cook like nasi lemak. Let the rice moisten a little, but rather evenly. Fold the rice like folding a banana cake, massage on a flat and dense package. Don't be too thin or too thick.
How to wrap Burasak
Prepare A4 cut banana leaf leaves. Banana leaves are also cut into a rectangular shape. (Tip to make sure the banana leaves are durable and not torn: dry or smoke the banana leaves first)
How to tie Burasak
Arrange the five packages with the rafiah rope. Start the wrap from one end to the other. Conclude at the beginning. Make until all the rice is ready to be wrapped. Burasak is almost ready.
Burasak Cooking method
Boil burasak for 1-3 hours. Even tastier than that (preferably boiled in a large pot of burning firewood) After cooking, lift and toss like boiling ketupat. Untie the rope and discard the old banana leaves. After being boiled it is left to cool and ready to serve.
Halal Recipe for Malaysian Burasak
This Recipe is Halal Insha Allah
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