Vibrant cone-shaped rice is popular Indonesian food usually seen on festive occasions or any celebration accompanied by several entrees and side dishes. This is the mini version.
It’s been 7 1/2 years ago since the last time I ate nasi tumpeng and that was on our wedding day in Indonesia. My mom’s good friend prepared a jumbo version of nasi tumpeng (enough to feed a large crowd) with elaborate entrees and side dishes surrounding the rice cone. I believe I still have the photo somewhere. Not in this computer, but somewhere. I need to find it and include it in this post (hopefully soon!) It was sooo delicious and pretty!
Nasi tumpeng is usually seen on festive occasions like wedding, birthday or any celebrations. My mini nasi tumpeng is a much more humbled version. The nice thing about nasi tumpent is you can include as many entrees and side dishes as you like or just a few if you prefer. I have air-fried chicken wings, hard-boiled eggs, gado gado, sambal ikan teri (without the sambal so my kids can eat)
Mini Nasi Tumpeng (Indonesian Spiced Yellow Rice)
- 3 cups jasmine rice or other long-grain rice
- 2 cups coconut milk
- 2 cups water
- 3 Kaffir lime leaves tear the edges to release flavor
- 2 bay leaf
- 3 tsp high-quality turmeric powder
- Banana leaves Wipe clean with damp cloth
Easy delicious Sambal:
- 1 cup sambal oelek
- 2 Tbsp brown sugar
- Small pinch of salt
- Slices of fresh cucumber
Place the sambal ingredient in a small sauce pan and cook until the sugar melted and the sambal thicken slightly. You can prepare this few days ahead. It's good up to 1 week in the fridge
Wash the rice until it runs clear. Drain with sieve to make sure all water is drained off
Cooking in rice cooker:
Place the rice, coconut milk and the rest of the ingredients in the rice cooker and stir to mix everything and cook on white rice setting
Cooking on stove-top:
Place all the ingredients in a large pot. Stir to mix everything. Bring the liquid to a boil and then lower the heat to simmer. Cover with lid and let it cook for the next 20 minutes. Turn off the heat and let it rest for 5 minutes. Uncover the lid and fluff the rice. It should be soft and slightly cling to each other and that's the way we want it so we can easily shape the rice into cone shapes
Making cones with banana leaves:
Nothing new here other than you will be using banana leaves instead of regular paper to make a cone shape. Cut the banana leaves into about 8-inch square and then shape it into a cone and secure with a tape or toothpick.
Cut another piece of 2-inch square and roll into mini cone for topping on top of the rice cone. Secure with a tape
Stuff the rice into the cone while they are still warm. Pack it down as much as you can so they are tight. Carefully place it on a platter and then gently release the banana leaf cone. Place the mini cone on top of the cone. Arrange all the entrees and side dishes around the rice
Using ready-bought sambal oelek to make the sambal save lots of time and it still turns out delicious
Other things you can include with nasi tumpeng are:
Ayam Goreng Kremes (Twice-cooked chicken with spice crunch)
Sambal udang serai (Shrimp with Lemongrass)
Sambal goreng kentang (Potato sambal)
Perkedel Kentang (Potato Fritters)
Perkedel jagung (Corn Fritters)
The list can go on really. You can totally make it into meatless or even vegan if you prefer.
*This post contains affiliate links. You don’t pay extra as a consumer if you choose to click on the link and purchase from there. What To Cook Today just receives a small commission from this. That’s all. It helps to pay for some of the cost to have this blog up and running. Thank you so much for your support !