📝 About This Recipe
Nasi Tumpeng is the magnificent centerpiece of Indonesian 'selamatan' ceremonies, symbolizing gratitude, prosperity, and the connection between humans and the divine. This towering cone of fragrant yellow rice is infused with rich coconut milk, turmeric, and lemongrass, creating a vibrant golden hue that represents wealth and luck. Surrounded by a diverse array of side dishes, it is more than just a meal—it is a beautiful, edible landscape that brings people together in celebration.
🥗 Ingredients
The Golden Rice (Nasi Kuning)
- 1 kg Jasmine Rice (washed and drained)
- 100 grams Glutinous Rice (Sticky Rice) (soaked for 1 hour, helps the cone hold its shape)
- 900 ml Thick Coconut Milk (fresh or high-quality canned)
- 5 cm Turmeric Root (grated and squeezed for juice, or 2 tsp turmeric powder)
- 3 stalks Lemongrass (bruised and tied in a knot)
- 4 pieces Indonesian Bay Leaves (Salam Leaves) (can substitute with regular bay leaves)
- 6 pieces Kaffir Lime Leaves (torn slightly to release oils)
- 1 piece Pandan Leaf (tied in a knot)
- 1 tablespoon Lime Juice (helps set the bright yellow color)
- 2 teaspoons Salt (adjust to taste)
Essential Accompaniments
- 1 batch Ayam Goreng (Javanese Fried Chicken) (spiced and golden brown)
- 6 pieces Telur Balado (hard-boiled eggs in chili sambal)
- 8-10 pieces Perkedel Kentang (Indonesian potato fritters)
- 200 grams Tempeh Orek (sweet and spicy stir-fried tempeh)
Platter Decoration
- 3-4 large sheets Banana Leaves (wiped clean and softened over a flame)
- 1 large Cucumber (sliced or carved into flowers)
- 3 pieces Red Chilies (sliced into flower shapes for garnish)
👨🍳 Instructions
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1
Begin by preparing the rice mixture. Mix the washed jasmine rice and the soaked glutinous rice in a large bowl. The glutinous rice is the secret to ensuring your cone doesn't collapse later.
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2
In a heavy-bottomed pot or wok, combine the coconut milk, turmeric juice (or powder), lemongrass, salam leaves, kaffir lime leaves, pandan leaf, salt, and lime juice.
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3
Bring the coconut milk mixture to a gentle simmer over medium heat, stirring constantly to prevent the coconut milk from curdling (pecah santan).
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4
Add the rice mixture to the pot. Stir continuously until the rice has absorbed all the liquid. This process is called 'ngaru' in Javanese and ensures every grain is infused with flavor.
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5
Prepare a large steamer with boiling water. Transfer the partially cooked, yellow-stained rice into the steamer basket.
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6
Steam the rice for 45-50 minutes, or until it is tender and fragrant. Halfway through, you can gently toss the rice to ensure even cooking.
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7
While the rice is steaming, prepare your 'Tumpeng' base. Line a large round bamboo platter (tampah) with banana leaves, creating decorative folded edges (kuku macan) if you're feeling artistic.
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8
Once the rice is cooked, keep it covered for 10 minutes to allow the steam to settle. Remove the aromatics (lemongrass, leaves).
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9
Lightly grease the inside of a cone-shaped mold (cetakan tumpeng) with a little oil or water. Pack the hot rice into the mold firmly, pressing down hard to ensure there are no air pockets.
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10
Quickly and carefully invert the mold onto the center of the banana leaf-lined platter. Lift the mold slowly to reveal the perfect golden cone.
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11
Arrange the side dishes (chicken, eggs, tempeh, fritters) symmetrically around the base of the rice cone, creating a colorful ring of flavors.
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12
Finish by decorating with cucumber slices, chili flowers, and perhaps a small 'hat' made of banana leaf for the tip of the cone.
💡 Chef's Tips
Always include a small percentage of glutinous rice; it acts as the 'glue' that keeps the cone standing tall. Use fresh turmeric for the most vibrant, natural gold color, but be sure to wear gloves to avoid staining your hands. Press the rice into the mold while it is still very hot; cold rice will not stick together and the cone may crumble. When serving, the top of the cone is traditionally cut off first and given to the most honored guest or eldest family member. If you don't have a mold, you can fashion one out of thick banana leaves secured with toothpicks.
🍽️ Serving Suggestions
Serve with a side of Sambal Terasi (shrimp paste chili sauce) for those who love extra heat. Pair with a refreshing glass of Es Timun Serut (shredded cucumber ice drink) to balance the rich coconut flavors. Include 'Urap' (steamed vegetables with spiced coconut) to add a fresh, crunchy texture to the platter. Accompany with 'Krupuk Udang' (large shrimp crackers) for a delightful crunch in every bite.