• Home
  • RECIPE INDEX
  • EASY RECIPES
    • Easy Dinner
    • One-pot
    • Instant Pot
  • BY CUISINE
    • Asian Fusion
    • Chinese
    • Peranakan/Nyonya
    • CAMBODIA
    • LAOS
    • INDONESIAN
    • Indonesian Chinese
    • MALAYSIA
    • MYANMAR
    • SINGAPORE
    • Singapore Hawker Food
    • THAILAND
    • VIETNAM
  • BY COURSE
    • Breakfast
    • Dim Sum
    • Main Course
    • Soups/Stews
    • Salad
    • Sides
    • Condiments
    • Snacks
    • Desserts
  • INGREDIENTS
    • Rice & Grains
    • Noodles
    • Eggs
    • Tofu & Tempeh
    • Poultry
    • Red Meats
    • Pork
    • Seafood
  • SOURDOUGH
    • Sourdough Bread Recipes
    • Recipes Using Sourdough Discard
  • BREAD & BUNS
    • Steamed Buns
    • Bread with Yeast
    • No-Knead Bread
    • Quick Bread
  • CAKES/COOKIES/PASTRIES
    • Cakes
    • Chiffon Cakes
    • Sponge Cakes
    • Pastries
    • Cookies
    • Kue/Kueh
    • No-Bake Dessert
  • DIETARY
    • Gluten-free
    • Vegan
    • VEGETARIAN
    • CONFINEMENT
  • celebrate
    • Chinese New Year
    • Easter
    • Hari Raya
    • Dragon Boat Festival
    • Mooncake Festival
    • Thanksgiving
    • Winter Solstice
    • Christmas Cooking
    • Christmas Baking
What To Cook Today
  • ABOUT ME
    • CONTACT
  • Pantry
  • Shop
  • subscribe
  • Home
  • RECIPE INDEX
  • EASY RECIPES
    • Easy Dinner
    • One-pot
    • Instant Pot
  • BY CUISINE
    • Asian Fusion
    • Chinese
    • Peranakan/Nyonya
    • CAMBODIA
    • LAOS
    • INDONESIAN
    • Indonesian Chinese
    • MALAYSIA
    • MYANMAR
    • SINGAPORE
    • Singapore Hawker Food
    • THAILAND
    • VIETNAM
  • BY COURSE
    • Breakfast
    • Dim Sum
    • Main Course
    • Soups/Stews
    • Salad
    • Sides
    • Condiments
    • Snacks
    • Desserts
  • INGREDIENTS
    • Rice & Grains
    • Noodles
    • Eggs
    • Tofu & Tempeh
    • Poultry
    • Red Meats
    • Pork
    • Seafood
  • SOURDOUGH
    • Sourdough Bread Recipes
    • Recipes Using Sourdough Discard
  • BREAD & BUNS
    • Steamed Buns
    • Bread with Yeast
    • No-Knead Bread
    • Quick Bread
  • CAKES/COOKIES/PASTRIES
    • Cakes
    • Chiffon Cakes
    • Sponge Cakes
    • Pastries
    • Cookies
    • Kue/Kueh
    • No-Bake Dessert
  • DIETARY
    • Gluten-free
    • Vegan
    • VEGETARIAN
    • CONFINEMENT
  • celebrate
    • Chinese New Year
    • Easter
    • Hari Raya
    • Dragon Boat Festival
    • Mooncake Festival
    • Thanksgiving
    • Winter Solstice
    • Christmas Cooking
    • Christmas Baking
What To Cook Today
What To Cook Today
  • Home
  • ABOUT ME
    • CONTACT
  • SHOP
  • SUBSCRIBE
  • RECIPE INDEX
  • easy recipes
    • Easy Dinner
    • One-pot
    • Instant Pot
  • by course
    • Breakfast
    • Dim Sum
    • Main Course
    • Soups/Stews
    • Salad
    • Sides
    • Condiments
    • Snacks
    • Desserts
  • ingredients
    • Rice & Grains
    • Noodles
    • Eggs
    • Tofu & Tempeh
    • Poultry
    • Red Meats
    • Pork
    • Seafood
  • sourdough
    • Sourdough Bread Recipes
    • Recipes Using Sourdough Discard
  • bread & buns
    • Steamed Buns
    • Bread with Yeast
    • No-Knead Bread
    • Quick Bread
  • cakes/cookies/pastries
    • Cakes
    • Pastries
    • Chiffon Cakes
    • Sponge Cakes
    • Cookies
    • No-Bake Dessert
    • Kue/Kueh
  • dietary
    • Gluten-free
    • Vegan
    • VEGETARIAN
    • CONFINEMENT
  • celebrate
    • Chinese New Year
    • Easter
    • Hari Raya
    • Dragon Boat Festival
    • Mooncake Festival
    • Thanksgiving
    • Winter Solstice
    • Christmas Baking
    • Christmas Cooking

Nasi Bakar Bumbu Rendang (Indonesian Rendang Grilled Rice)

written by Marvellina Published: March 11, 2018
4.7K
PIN RECIPE COMMENTS VIEW RECIPE
This post may contain affiliate links. Please read our disclosure policy.

Nasi Bakar Bumbu Rendang (Indonesian Rendang Grilled Rice) – Aromatic coconut rice is topped with rendang sauce, meat, and other toppings and then wrapped in banana leaves and grilled.

Nasi Bakar Bumbu Rendang (Indonesian Rendang Grilled Rice)

When I make some rendang, it is usually a big pot of it to last us about 2 days. On the second day, it’s great to be able to turn the rendang into a brand “new” dish. Well..sort of! Nasi bakar bumbu rendang is one of the popular street foods. It’s my favorite too! A while ago I made this Nasi Bakar Ayam Kemangi (Grilled Rice with Chicken and Basil) and it was a pretty big hit at our house. The kids love it too.

There is really no “fixed” recipe of what you can put on you nasi bakar. Pretty much anything your heart desires. Some put fried fish, tempeh, or just the plain coconut rice served with other dishes.

Nasi Bakar Bumbu Rendang (Indonesian Rendang Grilled Rice)

Nasi Bakar Bumbu Rendang (Indonesian Rendang Grilled Rice)

Some of the readers asked me before if banana leaves really impart that aroma to the rice and the answer is yes! Banana leaves are not edible, but when you wrap your food in it and boil, grill, or bake them, the aroma is incredible! It has that unique smoky aroma to it! If you don’t have banana leaves, you can use aluminum foil to wrap the rice and grill them, but of course the aroma won’t be the same.

Nasi Bakar Bumbu Rendang (Indonesian Rendang Grilled Rice)

Nasi Bakar Bumbu Rendang (Indonesian Rendang Grilled Rice)

Nasi Bakar Bumbu Rendang (Indonesian Rendang Grilled Rice)

Nasi Bakar Bumbu Rendang (Indonesian Rendang Grilled Rice)

Nasi Bakar Bumbu Rendang (Indonesian Rendang Grilled Rice)

Prep Time 20 minutes mins
Cook Time 40 minutes mins
Total Time 1 hour hr
Servings 6 -8 packets
Please rate the recipe if you have tried it!
REVIEW & RATE PRINT

Ingredients

Coconut rice:

  • 1 Tbsp cooking oil
  • 2 cups of white long grain jasmine/basmati rice
  • 8 fresh kaffir lime leaves tear edges to release flavor
  • 3 fresh bay leaves
  • 1 stalk of lemongrass cut into half and bruise with heavy object
  • 1 cup of coconut milk
  • 2 cups chicken stock
  • ½ tsp salt

Toppings:

  • Rendang
  • Sambal
  • 100 gr long beans/ green beans
  • 1 Tbsp oil
  • ⅓ cup small to medium dried anchovies
  • ½ cup dry roasted peanuts
  • ¼ tsp sugar
  • ¼ tsp salt

For wrapping:

  • 6 to 8 pieces of 10 x 10 inch banana leaves thaw if frozen wiped clean with damp cloth
  • Tooth picks

Instructions
 

Preparing toppings:

  • Cut the green beans/long beans into about 3-4 inches long. Bring a medium pot of water to a boil and cook for 5 minutes or until the beans are tender but not mushy. Discard water and refresh the beans with cold water. Set aside
  • Preheat a small to medium pan. Add cooking oil. Stir fry the dried anchovies until crispy, around 5 minutes or less. Add the peanuts and continue to stir fry until it is slightly golden brown. Add the sugar and salt. Stir to mix everything. Remove from the heat and set aside

Cooking rice:

  • Briefly rinse the rice with clean water and drain the water. Set aside. Preheat a large pot with cooking oil. Add aromatics: kaffir lime leaves, bay leaves, and lemongrass and stir fry for about 1 minute until fragrant. Add the rice and pour in the coconut milk ,chicken stock, and pinch of salt. Give it a good stir. Bring to a gentle simmer and cover the pot and let it cook for the next 20 minutes. Turn off the heat. Let it sit for another 10 minutes while you are preparing other things. Uncover and check on the rice. It should be fluffy and cooked through. Fluff the rice with a fork

Wrapping:

  • Place one sheet of banana leaves on your working surface. Scoop about 1/2 cup of the rice (it's really up to you how big or small you want your rice packet be) and place in the middle of banana leaves or you can place more at the side near you. Make a shallow dent along the rice and arrange few pieces of rendang meat on top of it followed by some of the rendang sauce. Place about 1 tablespoon of fried anchovies and peanuts. A small scoop of sambal or fresh chili (it's up to you). Few pieces of green beans. Fold both sides over and the bottom flap over the rice then roll to the top. This will give you a much rounder wrap
  • Preheat your outdoor grill or in my case grill pan (because it's winter when I made this). Place each packet on the grill and let it grill until the banana leaves have grill marks on them. The aroma is amazing. Ready to be served
Did you make this recipe?Let me know how you like this recipe and consider rating it! Tag me @whattocooktoday I'd love to see your photos/videos on Instagram

Have you tried these?
Nasi Bakar Ayam Kemangi (Grilled Rice with Chicken and Basil)
Grilled Coconut Rice in Banana Leaves (Nasi Bakar)

Nasi Liwet Sunda (Indonesian Aromatic Spiced Coconut Rice)
Nasi Liwet Sunda ( Indonesian Aromatic Spiced Coconut Rice)

previous post
What is Pandan Leaf ?
next post
How To Keep Bean Sprouts Fresh Longer ?

5 comments

Danielle March 15, 2018 - 7:14 am

I am so in love with this recipe. So much delicious flavor. I have GOT to make something like this. We took a trip to Singapore recently and absolutely loved all the amazing food there. I don’t know how you went from there to the Minnesota cold! LOL. Photos are beautiful too 🙂

Reply
Marvellina March 15, 2018 - 8:14 am

Hi Danielle,
Oh..Singapore is a food haven! I love Singapore too. I’m still asking myself what in the world am I doing in MInnesota LOL! Thanks to marriage I guess ha..ha..ha…!!!

Reply
Vanessa Gregoria March 11, 2018 - 10:49 pm

That looks so good! I love Indonesian food 😋

Reply
Healthy World Cuisine March 11, 2018 - 9:01 pm

So much flavor and deliciousness in your grilled packets. Hoping we can get our hands on some banana leaves soon. Sharing, of course!

Reply
Marvellina March 11, 2018 - 9:26 pm

Thank you so much Bonnie! Ohh…you will love banana leaves. The aroma is amazing when you grill it!!!

Reply

Leave a Comment Cancel Reply

Please feel free to ask questions here or leave your comments and ratings if you have tried the recipe! Your Email address will not be published!




Save my name, email, and website in this browser for the next time I comment.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Hello! I'm Marvellina!

I’m passionate about food—especially bold, comforting Asian flavors—and I love sharing approachable recipes and creative bakes with an Asian twist. So glad you’re here! LEARN MORE...

Our Favorites

  • How To Make Soft and Fluffy Pandan Chiffon Cake (Complete Guide)

  • Zha Jiang Mian (炸酱面) (Chinese Fried Sauce Noodles)

  • How to Make Basic Asian Rice Porridge (Congee)

  • Homemade Hakka Yong Tau Foo (Soup and Dry Versions)

  • Facebook
  • Instagram
  • Pinterest
  • Youtube

©2025 - What To Cook Today. All Rights Reserved.
Privacy & Disclosure Policy


Back To Top
  • Home
  • ABOUT ME
    • CONTACT
  • SHOP
  • SUBSCRIBE
  • RECIPE INDEX
  • easy recipes
    • Easy Dinner
    • One-pot
    • Instant Pot
  • by course
    • Breakfast
    • Dim Sum
    • Main Course
    • Soups/Stews
    • Salad
    • Sides
    • Condiments
    • Snacks
    • Desserts
  • ingredients
    • Rice & Grains
    • Noodles
    • Eggs
    • Tofu & Tempeh
    • Poultry
    • Red Meats
    • Pork
    • Seafood
  • sourdough
    • Sourdough Bread Recipes
    • Recipes Using Sourdough Discard
  • bread & buns
    • Steamed Buns
    • Bread with Yeast
    • No-Knead Bread
    • Quick Bread
  • cakes/cookies/pastries
    • Cakes
    • Pastries
    • Chiffon Cakes
    • Sponge Cakes
    • Cookies
    • No-Bake Dessert
    • Kue/Kueh
  • dietary
    • Gluten-free
    • Vegan
    • VEGETARIAN
    • CONFINEMENT
  • celebrate
    • Chinese New Year
    • Easter
    • Hari Raya
    • Dragon Boat Festival
    • Mooncake Festival
    • Thanksgiving
    • Winter Solstice
    • Christmas Baking
    • Christmas Cooking

Let me know how you like the recipe and consider rating it!

Your vote:




A rating is required
A name is required
An email is required