RECIPE BY: DEWI HACKL

SOURCE: DEWI HACKL

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Ingredients

  • 3 cups rice (jasmine rice preferred)
  • 125 ml coconut cream
  • 2 cups water
  • 2 stalks lemon grass (bruised)
  • 2 cm galangal (bruised) – note can be found in grocery stores
  • 3-4. Salam leaves (or bay leaves as substitute) – note can be found in wet markets, sold dried or fresh
  • 1/2 teaspoon coriander powder
  • 1/4 teaspoon turmeric powder
  • Pinch of salt

Instructions

  • Wash and drain rice.
  • On the saucepan pour coconut milk and the water and all the rest of the ingredients.
  • Bring to boil and allow to simmer. Continue to stir until the liquid is completely absorbed.
  • Transfer to a steamer.
  • Steam the rice until thoroughly cooked as about 20-30 mins.
  • To prepare the cone shape Rice, spray the cone mold with canola oil cooking spray. Do not use strong flavored oil to spray.
  • Fill the cone with warm rice, press the rice hard to get them nice and firm. Add a little amount of rice at a time until the cone is full.
  • Flip the cone on the flat plate/ serving dish carefully.
  • The rice is ready to serve.
  • Surround with vegetables of your choice.

Download PDF here: Indonesian Tumpeng Cone Shaped Yellow Rice Dewi Hackl

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