Recipe by: Genny Le Calvez

Source: Family recipe

Serves: 8 – 10


  • 300 g Rice
  • 2 small purple sweet potato
  • 100 ml coconut milk
  • 250 ml Water
  • 1 tsp salt
  • 1 lemon grass stalk (white part )
  • 2 Daun Salam (Bay leaf )


  • Peel and cut sweet potato in 6 pieces.
  • Boil sweet potato with 200 ml water until really tender. Keep aside the purple water from this boil.
  • Put sweet potato on food processor with a bit of its water till smooth. Put aside.
  • Wash and drain rice. Put 100 ml Coconut milk, add the remaining water from sweet potato (about 150ml), add water sufficiently (if needed) until liquid reach about 2 cm above the high of the rice (as you normally cook rice). Add 1 teaspoon salt.
  • Bring rice to boil with medium heat and stir occasionally till water reduce all (about 10 min).
  • Take off from stove mix with mixture of sweet potato, mix well to get a homogeneous purple color. Steam for 15 minutes with all the herbs together till well cooked.

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