Kuih Jelurut (Selurut or Celurut)

How to make local delicacy name Jelurut, Selurut or Celurut.

Bakau Area

'Batang Nipah'

'Kayu Bakau'

Firstly, we need to find the leaves from the 'bakau' area, cutting down some 'batang nipah'.

Samat

Peeled leaves

     
From the batang nipah, we peeled it's leaves one by one using knife and the hardest backbone of the leaves will be use as the "Samat" or the holder after the leaves is rolled, (like a staple). Will show it on the video how my mom does it :)

End product of the 'acuan'

Jelurut, Selurut or Celurut

Then, my mom will put all the 'acuan' into a steel pot, cramping it tightly. Then, pouring the mixed ingredients (sugar, flour, eggs, santan, flavouring and colouring). I couldn't recall much on the ingredients but will provide the exact ingredients in the near future. :)

The pots will be steam heated and must be frequently checked until its cooked. Approximately 2+ hours.

After it's all cooked, all the jeluruts will be left cool down as shown on the picture.

Left cool down for a while

 Wala!! it's all ready to be eaten.. Usually, in any functions, this food will be serve as an appetizer or dessert. Jelurut have some flavours too depending on which flavour you prefer to have either "Pandan" in green colour or "Durian kuning" in yellow colour.

Enjoying it while it's still hot.. :D
The video below will show you how my mom roll the peeled leaves and put the 'samat' to hold the rolled leave.

I hope it'll be much helpful in preserving our local delicacy which I believed not many are able to know the inside and outside of making a "Jelurut". I will keep on updating for other delicacies as well from time to time :)


My mom do accept pre-order if you're interested to order the "Jelurut", Bnd $1 for 5 pieces. Just leave me a comment Thanks :)