Burasa(['bu:rasaʔ]) (alsoburasa',[1]burasak[4]orburas) is anIndonesianricedumpling,cooked withcoconut milkpacked inside abanana leafpouch. It is similar tolontong,but with a richer flavour acquired from the coconut milk. It is a delicacy of theBugisandMakassarpeople ofSouth Sulawesi.It is also a dish associated with the Bugis diaspora, notably in theMalaysianstates ofJohor,Selangor,Sabah,andSarawakwhere there are large established communities.[4]It is often consumed as a staple to replacesteamed riceorketupat,and a popular accompaniment to a rich dish of chicken braised with galangal (ayam masak lengkuasinMalay,likkuorlekkuinBuginese).[4]
Burasais made by steaming the rice until half-cooked, then cooking further incoconut milkmixed withdaun salam(Indonesianbay leaf) andsaltuntil all of the coconut milk is absorbed into the rice. Then the half-cooked coconut milk rice is wrapped insidebanana leavesin cylindrical or pillow shapes, secured with strings, most commonly from banana leaf fibers. Two cylinders ofburasaare usually tied together as one. The rice packages are then steamed further until completely cooked.[5]
In Indonesia,burasacan be consumed as a snack withserundeng(spiced desiccatedcoconut),hard-boiled egg,orsambal kacang(spicy peanut sauce). Bugis and Makassar people often consumedburasaas a replacement to steamed rice orketupat,usually accompanied withcoto Makassar,konro,pallubasa,orlekku.They also often tookburasaas food provisions or rations during sailing or travelling.[4]
