📝 About This Recipe
Nasi Kunyit is a celebratory Malaysian staple, traditionally served at weddings, births, and festivals to symbolize good fortune. This aromatic dish features long-grain glutinous rice infused with the earthy warmth of fresh turmeric and the velvety richness of coconut milk. Its striking golden hue and chewy, sticky texture make it the perfect canvas for spicy curries and savory accompaniments.
🥗 Ingredients
The Rice Base
- 500 grams Glutinous Rice (Pulut) (rinsed until water runs clear)
- 3 inches Fresh Turmeric Root (peeled and finely grated)
- 1 teaspoon Turmeric Powder (for extra vibrant color)
- 2 pieces Dried Tamarind Skin (Asam Gelugur/Keping) (to keep the rice grains shiny and firm)
- as needed Water (to cover the rice for soaking)
The Steaming Aromatics
- 3 pieces Pandan Leaves (tied into a knot)
- 1 stalk Lemongrass (bruised to release oils)
The Coconut Infusion
- 200 ml Thick Coconut Milk (Santan) (fresh is best, otherwise high-quality canned)
- 1 teaspoon Salt (adjust to taste)
- 1/2 teaspoon Granulated Sugar (to balance the flavors)
For Garnish
- 2 tablespoons Fried Shallots (for crunch and aroma)
- 1 piece Red Chili (sliced diagonally)
👨🍳 Instructions
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1
Begin by washing the glutinous rice in a large bowl several times until the water runs clear. This removes excess starch and prevents the rice from becoming overly mushy.
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2
Add enough water to cover the rice by at least 2 inches. Stir in the grated fresh turmeric, turmeric powder, and the dried tamarind pieces. Let the rice soak for at least 4 to 6 hours (or overnight) to allow the golden color to penetrate the grains deeply.
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3
After soaking, drain the rice thoroughly. Discard the tamarind pieces but keep the rice stained yellow. Rinse lightly if you prefer a milder turmeric scent.
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4
Prepare your steamer by bringing water to a rolling boil. Line the steamer basket with a piece of banana leaf or parchment paper (poked with holes) to prevent the rice from falling through.
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5
Spread the drained rice evenly in the steamer basket. Tuck the knotted pandan leaves and the bruised lemongrass stalk into the rice to infuse it with fragrance.
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6
Cover and steam the rice over medium-high heat for 20 minutes. The rice should be partially cooked and look translucent.
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7
While the rice is steaming, whisk together the thick coconut milk, salt, and sugar in a small bowl until the salt and sugar are completely dissolved.
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8
Once the 20 minutes are up, remove the rice from the steamer and transfer it into a large heat-proof mixing bowl.
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9
Pour the coconut milk mixture over the hot rice. Using a wooden spatula or rice paddle, fold the coconut milk gently into the rice until every grain is coated and the liquid is mostly absorbed.
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10
Return the coconut-infused rice to the steamer basket. Steam for another 15-20 minutes until the rice is tender, glossy, and fully cooked.
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11
Once cooked, fluff the rice gently with a fork to separate the grains. Remove the pandan leaves and lemongrass stalk.
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12
Transfer to a serving platter and garnish generously with crispy fried shallots and fresh red chili slices for a pop of color and texture.
💡 Chef's Tips
Always use fresh turmeric for the most authentic flavor and a brilliant neon-yellow glow; powder alone can be slightly bitter. The addition of tamarind skin (asam keping) during soaking is a traditional secret that ensures the rice grains remain distinct and shiny rather than clumping into a paste. Do not skip the second steaming step; this 'double-steam' method is what allows the coconut milk to fully temper and bond with the starch for a rich mouthfeel. If you find the rice too dry after the first steam, add 1-2 tablespoons of water to the coconut milk mixture. Ensure your steamer water doesn't touch the bottom of the rice tray, as this will result in soggy, water-logged rice.
🍽️ Serving Suggestions
Serve with classic Malaysian Chicken Kapitan or Beef Rendang for a hearty, traditional meal. Pair with 'Sambal Telur' (spicy egg sambal) for a vegetarian-friendly but punchy accompaniment. Include a side of 'Acar Awak' (pickled vegetables) to provide a vinegary crunch that cuts through the richness of the coconut. For a traditional celebration platter, serve alongside hard-boiled eggs dyed red. Enjoy with a hot cup of Teh Tarik (pulled tea) to complement the creamy notes of the rice.