📝 About This Recipe
Nasi Lapola is a hidden gem from the heart of Sarawak, Malaysia, celebrated for its stunning layers and aromatic depth. This dish features fragrant jasmine rice infused with coconut milk, layered with a savory, spiced minced meat filling and earthy mung beans. It is a harmonious marriage of textures and flavors that represents the rich cultural tapestry and communal dining traditions of Borneo.
🥗 Ingredients
The Fragrant Rice
- 2 cups Jasmine Rice (washed and drained)
- 1 cup Coconut Milk (thick, fresh preferred)
- 1.5 cups Water
- 2 pieces Pandan Leaves (knotted)
- 1 teaspoon Salt
The Savory Meat Layer
- 300 grams Minced Beef or Chicken
- 5 pieces Shallots (finely minced)
- 3 cloves Garlic (minced)
- 1 inch Ginger (grated)
- 1.5 tablespoons Curry Powder (meat curry variety)
- 1 tablespoon Dark Soy Sauce
- 2 tablespoons Cooking Oil
The Pulse Layer
- 1/2 cup Split Mung Beans (soaked for 2 hours and steamed until soft)
Garnish and Aromatics
- 1/4 cup Fried Shallots (for topping)
- 1 handful Fresh Cilantro (chopped)
- 1 piece Red Chili (sliced diagonally)
👨🍳 Instructions
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1
Start by preparing the mung beans. Soak them for at least 2 hours, then steam for 15-20 minutes until tender but still holding their shape. Set aside.
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2
In a rice cooker or heavy-bottomed pot, combine the washed jasmine rice, coconut milk, water, salt, and knotted pandan leaves.
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3
Cook the rice as per normal settings. Once done, fluff the rice gently with a fork and keep it warm. The rice should be fragrant and slightly rich from the coconut.
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4
While the rice is cooking, heat 2 tablespoons of oil in a wok or skillet over medium heat.
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5
Sauté the minced shallots, garlic, and ginger until fragrant and translucent, approximately 3-4 minutes.
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6
Add the curry powder (mixed with a little water to form a paste) and fry until the oil begins to separate (pecah minyak).
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7
Add the minced meat to the wok. Stir-fry, breaking up any clumps, until the meat is fully browned.
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8
Pour in the dark soy sauce and season with a pinch of salt and sugar to taste. Continue cooking until the mixture is relatively dry and the flavors are concentrated.
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9
To assemble, lightly grease a deep round cake tin or a glass bowl with a little oil or line it with a piece of wilted banana leaf for extra aroma.
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10
Layer one: Spread half of the cooked coconut rice into the bottom of the tin, pressing down firmly with a spatula to create a solid base.
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11
Layer two: Evenly spread the cooked mung beans over the rice layer.
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12
Layer three: Spread the savory minced meat mixture over the mung beans, ensuring it reaches the edges for a beautiful visual contrast.
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13
Layer four: Top with the remaining coconut rice, pressing down firmly once more to compact the layers.
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14
Steam the entire assembled tin for 10 minutes to allow the flavors to meld together and the layers to set.
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15
Invert the tin onto a serving platter. Garnish generously with fried shallots, fresh cilantro, and sliced red chilies before slicing like a cake.
💡 Chef's Tips
Soak the mung beans overnight if possible for a creamier texture that still holds its shape. When pressing the layers into the tin, use a piece of parchment paper or a greased spatula to prevent the rice from sticking. For an authentic Sarawakian touch, use a 'Bunga Telang' (Butterfly Pea Flower) infusion in half the rice to create a blue and white marbled effect. Ensure the meat filling is cooked until dry; excess moisture will make the layers slide apart when unmolding. If you don't have a steamer for the final step, you can tightly wrap the tin in foil and place it in a warm oven for 15 minutes.
🍽️ Serving Suggestions
Serve with a side of spicy Sambal Belacan for a heat kick. Pair with Acar Awak (Malaysian pickled vegetables) to provide a refreshing acidity to the rich rice. Accompany with crisp prawn crackers (Keropok) for an essential textural contrast. Serve alongside a bowl of clear chicken broth to cleanse the palate between bites. A chilled glass of Pandan-infused lemongrass tea makes for the perfect beverage pairing.