Burasa
It is similar to lontong, but with a richer flavour acquired from the coconut milk.It is also a dish associated with the Bugis diaspora, notably in the Malaysian states of Johor, Selangor, Sabah, and Sarawak where there are large established communities.[4] It is often consumed as a staple to replace steamed rice or ketupat, and a popular accompaniment to a rich dish of chicken braised with galangal (ayam masak lengkuas in Malay, likku or lekku in Buginese).[4] Burasa is made by steaming the rice until half-cooked, then cooking further in coconut milk mixed with daun salam (Indonesian bay leaf) and salt until all of the coconut milk is absorbed into the rice.[5] In Indonesia, burasa can be consumed as a snack with serundeng (spiced desiccated coconut), hard-boiled egg, or sambal kacang (spicy peanut sauce).