Nasi Tumpeng Mini (Indonesian Rice Cones)

Rice Cooker Nasi Tumpeng Mini (Indonesian Rice Cones)

Course: Entree
Cuisine: Indonesian
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 4 servings
Author: Marvellina
Learn how to make nasi tumpeng mini made with aromatic turmeric rice. Can be cooked in rice cooker, stove, and instant pot
Print Recipe


  • 3 cups jasmine rice or other long-grain rice
  • 3 cups water see notes
  • 1/2 cup coconut milk



  • 3 tsp high-quality turmeric powder


  • 1 tsp salt


  • Slices of fresh cucumber

Shape the rice into cone with one of these:

  • Banana leaves Wipe clean with damp cloth
  • aluminum foil


  • Wash the rice in several changes of water until it runs clear. Drain with sieve to make sure all water is drained off

Cooking in rice cooker:

  • Place the rice, coconut milk, water, spices, herbs, and seasonings in the inner pot of rice cooker. Stir to mix everything and cook on white rice setting

Cooking in instant pot:

  • Place the rice, coconut milk, water, spices, herbs, and seasonings in the inner pot or instant pot. Stir to mix everything. Close the lid. Set the steam release valve to seal. Press on "rice" setting. When it's done cooking, wait 10 minutes before release pressure completely

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 or aluminum foil:

  • Nothing new here other than you will be using banana leaves or several layers of aluminum foil to make a cone shape.  Cut the banana leaves or foils into about 10-inch square and then shape it into a cone and secure with a tape or toothpick. 
  • Cut another piece of 3-inch square and roll into a 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


Add another 1/2 cup of water if you are cooking on stove-top