by Papar is a quiet and peaceful town about 38 Kilometres away from Kota Kinabalu City. The locals in Papar are mainly Kadazan Papar and Orang Brunei people who make some special delicacies.
1. Tapai Papar
From the name, you would think that it is the famous rice wine of Sabah. “Tapai Papar” cake is made by Orang Brunei lives in Laut Village of Papar.
Definitely it does not look like Tapai wine, but it really smells and tastes like Tapai, and really sweet too. They said they mixed the yeast with the cooked rice, then left it overnight, to produce the sweet taste and Tapai scent. Interesting huh..
2. Lauk Pais
I also tried their BBQ Fish, named Lauk Pais, which is Basung or Pinaasakan fish wrapped and grilled in leaves.
The fishes were fresh and sweet, and tasted a bit spicy. Yum, yum…
3. Pinompol (or Pinompo), the Papar Pizza
The main ingredient of Pinompol is desiccated coconut, which is fried and mixed with sago powder and sugar. It’s cooked until golden brown to release the pleasing coconut aroma. No oil is added. You can watch the video on how Pinompol is made. The taste is sweet and soft with crusty surface.
Pinompol goes well with hot coffee. You can add honey, cheese, mayonnaise or sliced bananas for extra flavours. This snack is homemade for self-consumption and not commonly sold in market. You can get Pinompol at Koposizon Homestay Papar.
4. Kuih Lidah
Kiuh Lidah, literally means Tongue Cake, is a traditional sweet snack of Bruneian Malay in Papar, the southeast part of Sabah, Malaysia. Also known as Kuih Tiram (Oyster Cake), Kuih Lidah is one of the best selling snacks of Sabah and getting popular throughout Malaysia.
5. Kuih Sayur
Kuih Sayur is a popular savory pastry from Papar. Not many outsiders know about it, as this delicious treat is always sold out. Due to its shape, it is called ‘wheel pastry’ (车轮饼) or ‘little fried jicama’ (炸葛仔) by the Chinese, and some also refer to it as ‘Tin Can Pastry’ (罐头饼).
Kuih Sayur is made from flour fried to an appetizing brown color with a crunchy crust, and it is filled with soft, grated jicama inside, which tastes similar to Ham Sui Gok (咸水角), another famous pastry.
Madam Teo and her family have been selling Kuih Sayur for about 70 years, and the recipe comes from her grandmother who hailed from Yongchun County (永春县) of China. Kuih Sayur is priced at RM1.20 each. Madam Teo’s stall in Papar Central Market (Pasar Am Papar) also sells a variety of other kuih and pastries every day from 6am to 11am, except Mondays.
6. Hininggazang
Hininggazang is a traditional snack of the Kadazan people from the West Coast of Sabah. Made from sago flour, freshly grated coconut, sugar, and sliced bananas, these treats offer a delightful blend of sweet coconut flavours with a tender yet slightly crisp texture. You can watch a video of how Hininggazang is made.
7. Tofu Pudding (Tau Fu Hua)
Tofu pudding, or Douhua (Chinese: 豆腐花), is a beloved Chinese dessert made from delicate, soft tofu, usually served with a drizzle of sweet syrup. This sugary, soft, and silky treat caresses your tongue and melts in your mouth like a heavenly delight.
In Sabah, it’s a familiar treat, and one of the finest tofu pudding can be found in Papar. When you’re in Papar, be sure to explore the Papar Central Market (Pasar Am Papar) in search of this “legendary” dessert. It’s available in two versions: the classic white tofu pudding, and a rich amber-coloured version made with palm sugar or Gula Melaka.
8. Surabai
Surabai looks like a steamed rice pancake. Anyone can tell me more?
