- A variety of tum, wrapped in the same way and steamed. Typically chicken, (siap) is chopped into small pieces, then ground (ngulig) on a spice grinding stone with basa genep. Clotted chicken blood is added, along with palm sugar (gula barak), lunak, and chicken bullion powder, (masako). All ingredients are ground together, wrapped and steamed. The appearance of brengkes is rather heterogeneous, and the blood often has a strong taste. The term brengkes may be used interchangeably with pelas and pesan in some parts of Bali
- it is uncommon in Jimbaran, and in other areas, use of the term is not uniform. The usual main ingredient in Jimbaran is meat, not fish.