Nasi tumpeng
Indonesian turmeric rice.
Ingredients
for the rice
- 1 cup Raw rice short grain, asian rice
- 1/4 cup glutinous rice
- 2 cups drinking water
- 0.5 cup coconut milk (low fat will do)
- 1 stalk lemongrass leaves/ half a stalk crushed
- 1 ppandan leaf tie into a knot
- 1 inch fresh tumeric root sliced thin
- salt to taste
to make the conical shape
- 0.5 meter banana leaf
Instructions
- Wash the rice and glutinous rice gently in running water and add to the rice cooker pot.
- Add the pandan leaf knotted, the lemongrass stalk crushed, salt and turmeric bits to the rice
- Add the water and the coconut milk and stir to mix
- Cook till soft, I used sushi mode
- Fluff the rice upon cooking, remove the lemon grass and the pandan leaves and lemon grass to discard
- 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)
- When ready to consume gently tip over the rice cones on a plate so it stays the tall shape.
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.
Nutrition
Calories: 129kcalCarbohydrates: 18gProtein: 2gFat: 5gSaturated Fat: 5gPolyunsaturated Fat: 0.05gMonounsaturated Fat: 0.1gSodium: 678mgPotassium: 19mgFiber: 0.3gSugar: 0.4g
Tried this recipe?Let us know how it was!