Nasi tumpeng
Indonesian turmeric rice. 
Servings Prep Time
4people 10minutes
Cook Time Passive Time
25minutes 10minutes
Servings Prep Time
4people 10minutes
Cook Time Passive Time
25minutes 10minutes
Ingredients
for the rice
to make the conical shape
Instructions
  1. Wash the rice and glutinous rice gently in running water and add to the rice cooker pot.
  2. Add the pandan leaf knotted, the lemongrass stalk crushed, salt and turmeric bits to the rice
  3. Add the water and the coconut milk and stir to mix
  4. Cook till soft, I used sushi mode
  5. Fluff the rice upon cooking, remove the lemon grass and the pandan leaves and lemon grass to discard
  6. Create a conical shape with the banana leaf and fill in with the rice. Pack it in well and wrap and set aside. ( see our alternate)
  7. When ready to consume gently tip over the rice cones on a plate so it stays the tall shape.
Recipe Notes

The glutinous rice though so-called has no gluten in them.

If you cannot get banana leaves to make a cone use aluminium foil to do the same

Other methods for cooking the same recipe

You can use an Indian pressure cooker to make the same recipe, set the same quantities and allow one whistle to cook and remove from heat. When the pressure releases continue the process

In an instant pot, use the same recipe and set at 3 minutes on a high temperature.

In a saucepan, increase the water to 4 cups to aid the evaporating water and don’t forget to stir. Let the rice sit for a while before you fluff.