Burasak or Buras is well known among the Bugis who settle down in the Malay Peninsula since the 16th century from the Sulawesi Islands in Indonesia. This dish is said to be the choice of Bugis traders as stock during sailing as can be kept for a long period. Nowadays, this is one of the dishes served during celebrations. Burasak is based on rice, coconut milk, and a little salt to improve the taste. Banana leaf is used for wrapping while raffia string is used to tie the wrap. This dish is taken with other foods, among them is chicken rendang.

Saba set foot and expanded in Kuala Jengal Village in Hulu Dungun, Terengganu. Its origin was a healing ceremony with the purpose of treating various illnesses. Saba was first played around 300 years ago by a lady traditional medicine practitioner by the name of Cek Mek Comot. Saba is a tree made from the shoot of young coconut created and arranged like a lush tree. This object is compulsory in a Saba ceremony. It is said that this Saba tree signifies the descending venue of the heavenly god to cure the sick. According to the treatment methodology of Saba, there is a middleman between human on earth named Peduang and god in heaven named Muda Di Awan (literally translated as “Young at the Cloud”), that are in dialogue to sell and buy the Saba tree for treatment purposes, and allowing the heavenly princess to descend to treat the sick. Peduang is a traditional medicine practitioner that knows specific mantra for every type of sickness. In the Saba theatre there are elements of singing, dancing and dialogue between Peduang and Muda Di Awan. There are 36 songs with various stories with each one has specific aim and purpose in treating the sick. Now, Saba performance does not anymore contain elements that can divert one’s religious belief so that the theatre is relevant according to the change of time.

Kuih Sopang is made of banana, glutinous rice flour, coconut milk, palm sugar, and salt, with grated coconut filling. This cake is so named in conjunction with a town called Sepang in Negeri Sembilan but pronounced as “Sopang” in the state’s local dialect. Blend well the mashed banana with the glutinous rice flour. Add in the coconut milk a little at a time and a little salt till the mixture thickens and blends well. Take a little bit of dough, shape into a small ball, insert in the filling and then reshape into an oval. Fry the cake using a low heat to ensure the filling and the cake’s skin are cooked.

This is a dish of glutinous rice served with coconut milk and a type of mango known as harumanis. To prepare the glutinous rice with coconut milk, either the glutinous rice is cooked in the coconut milk, or the glutinous rice is cooked first before mixed with the coconut milk, or the coconut milk is served separately with the glutinous rice and the mango. This dish may be akin to that of Pulut Mangga (Glutinous Rice with Mango) in Kelantan but with a different type of mango used.