20-07-2025
'Tumpik', traditional Melanau pancake that delights the palate
Tumpik is made from sago flour and grated coconut, with a bit of salt added to enhance the flavour.
20 Jul 2025 11:00am
Tumpik, a traditional Sarawak delicacy, once served as a staple during the British colonial era. More than just a snack, it can be enjoyed with various fillings such as shrimp, fish, and gula apong (palm sugar), as showcased during the launch of Serumpun Sarawak. Photo by Bernama
BEHIND its crispy exterior and chewy interior, tumpik - a traditional pancake from Sarawak made from sago and coconut - is rarely featured in the mainstream culinary scene.
According to Sarawak-born chef Laura Bara Sim, this ethnic dish from the Melanau community may appear simple in terms of ingredients and appearance but it carries deep cultural and historical value.
Sim, who actively promotes Sarawak's culinary heritage, said tumpik is made from sago flour and grated coconut, with a bit of salt added to enhance the flavour.
"It has a slightly salty and creamy taste of coconut, with a chewy inside and a crispy outer layer. Simple but delicious,' she told Bernama recently after a cooking demonstration held in conjunction with a press conference on 'Serumpun Sarawak', a cultural and gastronomy exhibition to spotlight Sarawak's indigenous food heritage and organised by the Ministry of Tourism, Creative Industry and Performing Arts Sarawak and the Sarawak Tourism Board. Sarawak Minister of Tourism, Creative Industry and Performing Arts Datuk Seri Abdul Karim Rahman Hamzah (second from left) prepares a traditional Sarawak dish called Tumpik, guided by Chef Laura Bara Sim during the launch of Serumpun Sarawak at a hotel recently. Photo by Bernama
The chef, who is of mixed Iban and Bidayuh descent, also noted that one of the unique aspects of tumpik is that no oil is used in its preparation; instead, it is cooked on a non-stick pan.
"The sago and coconut mixture just needs to be lightly pressed onto the pan and left to cook slowly. Once the bottom turns crispy, that's the sign that the tumpik is ready to be served,' she said.
Once a staple food, especially during the British colonial era in Sarawak, tumpik can be eaten as it is or with added fillings such as shrimp or fish, or palm sugar.
"Sago trees are abundant in Sarawak, so the people there produce flour from the trunks and turn it into various foods.
"In Peninsular Malaysia, the Sarawak dishes people often hear about are usually Sarawak laksa or ayam pansuh. But tumpik remains relatively unknown, possibly because it is rarely sold commercially,' she said.
She believes that tumpik could become one of Sarawak's iconic dishes, much like Sarawak layer cake and laksa, if given wider promotion at food festivals, cafes or hotels. Tumpik, a traditional Sarawak delicacy, once served as a staple during the British colonial era. More than just a snack, it can be enjoyed with various fillings such as shrimp, fish, and gula apong (palm sugar), as showcased during the launch of Serumpun Sarawak. Photo by Bernama
"In addition to its great taste, one of the strengths of tumpik is its easily available ingredients and simple preparation process, making it a suitable choice for breakfast or afternoon tea or as a light snack at home,' she said.
She also said that as one of over 160 Sarawak dishes to be showcased at 'Serumpun Sarawak' in Osaka, Japan, from Aug 5 to 8, tumpik reflects the unique identity of the Melanau people and their adaptation to natural resources, especially the sago tree, which thrives in coastal areas.
She added that the initiative to bring Sarawak food to the international stage not only introduces Borneo's gastronomic culture to the world but also opens up opportunities for local entrepreneurs to explore the commercial potential of this underrepresented ethnic heritage. - BERNAMA
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