📝 About This Recipe
A legendary breakfast staple from the East Coast of Peninsular Malaysia, Nasi Dagang is a celebratory harmony of nutty red rice and fragrant white jasmine rice. Steamed twice with rich coconut milk and aromatic fenugreek seeds, it offers a unique, slightly chewy texture and a floral scent that is truly unmistakable. Traditionally served with a spicy tuna curry (Gulai Ikan Tongkol), this dish represents the soulful, rustic elegance of Malay coastal cuisine.
🥗 Ingredients
The Rice Base
- 3 cups Jasmine Rice (long-grain)
- 1 cup Nasi Dagang Red Rice (unpolished husked rice; also known as Beras Dagang)
- 4 cups Water (for soaking)
First Coconut Steaming
- 1.5 cups Thin Coconut Milk (santan cair)
- 1 teaspoon Salt
Second Coconut Steaming & Aromatics
- 1 cup Thick Coconut Cream (freshly squeezed if possible)
- 1 tablespoon Fenugreek Seeds (halba)
- 5 pieces Shallots (thinly sliced)
- 2 inch Ginger (cut into thin matchsticks)
- 1 tablespoon Sugar (to balance the richness)
- 3 pieces Pandan Leaves (tied into a knot)
👨🍳 Instructions
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1
Rinse the jasmine rice and red rice together several times until the water runs clear. Soak the mixture in plenty of water for at least 6 hours, or ideally overnight, to ensure the tough red grains soften properly.
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2
Drain the soaked rice thoroughly. Prepare a steamer by lining the basket with a piece of muslin cloth or banana leaves (with holes poked through) to prevent grains from falling.
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3
Place the rice into the steamer basket and tuck the knotted pandan leaves into the center. Steam over high heat for 20-25 minutes until the rice is half-cooked and appears translucent.
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4
While the rice is steaming, whisk the 'Thin Coconut Milk' with 1 teaspoon of salt in a large heat-proof bowl.
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5
Once the first steam is done, carefully transfer the hot rice into the bowl containing the salted thin coconut milk. Stir gently with a wooden spatula until all the liquid is absorbed. Let it rest for 5 minutes.
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6
Return the soaked rice to the steamer. Steam for another 15-20 minutes. This 'double steaming' method is the secret to the perfect glossy texture.
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7
In a separate small bowl, combine the 'Thick Coconut Cream', sliced shallots, ginger matchsticks, fenugreek seeds, and sugar. Stir well until the sugar dissolves.
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8
After the second steam, transfer the rice back into a large clean mixing bowl. While the rice is still steaming hot, pour the thick coconut cream mixture over it.
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9
Fold the rice gently using a 'cutting' motion with your spatula to avoid breaking the grains. The rice should look glistening and slightly wet; it will absorb the cream as it cools.
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10
Cover the bowl with a clean cloth and let the rice rest for at least 15 minutes before serving. This allows the flavors of the fenugreek and ginger to penetrate the grains deeply.
💡 Chef's Tips
Always soak the rice overnight; the red husks are much tougher than white rice and won't cook evenly otherwise. Use high-quality, fresh coconut milk for the best aroma; packaged UHT cream can sometimes be too heavy. Don't skip the fenugreek seeds—they provide the signature 'maple-like' scent that defines Nasi Dagang. When mixing the thick cream at the end, do it while the rice is piping hot so the fats emulsify and coat each grain for a beautiful sheen. If you can't find Malaysian red rice, you can substitute with Thai red cargo rice, though the texture will be slightly different.
🍽️ Serving Suggestions
Serve with Gulai Ikan Tongkol (Spicy Tuna Curry) for the most authentic experience. Add a side of Acar Timun (pickled cucumber and carrot strips) to cut through the richness of the coconut. Include a halved hard-boiled egg and a spoonful of spicy sambal on the side. Pair with a hot glass of Teh Tarik (pulled milk tea) to complement the savory-sweet notes of the rice. Traditionally wrapped in a banana leaf cone to enhance the fragrance before serving.