Kelupis is a traditional snack from Sabah, Sarawak and Brunei. Think of it as the Borneo cousin of ketupat or lemang: glutinous rice packed into a leaf parcel (usually nyirik or daun nyiru), cooked with coconut milk until it is dense and slightly sticky, then served with something rich on the side like serunding kelapa or rendang. If you have never had it, the texture is tighter and more compact than nasi lemak rice, almost like a firm rice cake. The 190 kcal per piece estimate is a ballpark because hard nutrition data for kelupis is genuinely thin. The main drivers are the coconut milk absorbed into the rice during cooking, which alone accounts for around 90 of those calories, and the glutinous rice base at about 85 kcal. The fat is where it sneaks up on you: 12g of fat from coconut milk in a 70g parcel is not nothing.
What really moves the number is what you eat it with. Plain kelupis at 190 kcal is fine as a snack. But pair it with 20g of serunding kelapa (dry-fried coconut floss) and you add roughly 60 kcal, landing at 250. Dip it into two or three tablespoons of thick rendang or curry gravy and that jumps to around 290 kcal. If you are watching your numbers, eat it plain or with a lighter sambal rather than the full serunding and gravy combo. Also worth knowing: portion discipline is tricky here because kelupis are small and you can easily eat three without thinking. At a makan event or pasar malam, stop at one or two and call it lah.