By Shikin Louis
KUCHING, June 20: In the past, Urum Ubi and Urum Dinuh were not sold, photographed, or presented for display. They were simply made at home—by hand, with love—and shared among family members as a quiet teatime treat after a long day’s work in the ladang or sawah.
Today, these traditional Orang Ulu snacks have found their way into the hearts and hands of visitors at the ongoing Rainforest World Music Festival (RWMF) 2025, taking place at Sarawak Cultural Village (SCV) from now until Sunday (June 22).
Prepared daily at the Rumah Orang Ulu within SCV, the two snacks—once staples of mountain village life—now serve as cultural storytellers, offering a taste of heritage through their unique texture and flavour.
“Urum Ubi is made from grated tapioca mixed with sugar or gula apong, shaped into elongated, breadstick-like pieces and deep-fried.
“It is especially known among the Kelabit community, although the Kayan also have similar versions,” explained Francis Kujen, 55, a Bidayuh from Serian who has been taking care of the Rumah Orang Ulu at Sarawak Cultural Village since 2003.
Urum Dinuh, meanwhile, combines rice flour and glutinous rice flour with sugar or grated coconut, and is shaped into soft, chewy mini fritters resembling cakoi (Chinese fried dough).
“These were not festive dishes. They were everyday food. Orang Ulu families returning from work would sit down, drink coffee, enjoy the cool breeze and relax with these snacks,” Francis added.
The tradition of offering these snacks at SCV began with an elderly Orang Ulu woman in the early 2000s, followed by her successor Aunt Ani.
Today, the recipes live on through Erin (nickname), a Malay woman who took over the responsibility and prepares them fresh for visitors.
“We started with only Urum Ubi. Then one day in the 2010s, a visitor—an Orang Ulu—asked about Urum Dinuh, which I had never heard of.
“They explained it, I researched it, and we added it,” she said.
Priced at RM5 for six pieces, the snacks have become a favourite among RWMF visitors looking to sample something beyond music and performance.
“If they buy it once, they’ll usually come back later for more,” said Erin, who now knows both recipes by heart.
Despite not being Orang Ulu themselves, both Francis and Erin believe deeply in preserving traditions across all communities in Sarawak.
“Yes, people do question why a Bidayuh and a Malay are making Orang Ulu food,” Francis admitted.
“But our duty here is to understand, protect and share every culture—not just our own.”
At SCV, every staff member learns about the different customs, food, and daily practices of Sarawak’s ethnic groups to ensure authentic storytelling and representation.
“When people ask us about Bidayuh, Iban, Malay or Ulu traditions, we must be ready to answer. That’s the only way these cultures can live on,” he emphasised. – DayakDaily
