Tumpeng

🧂 Ingredients

• 1 kg Jasmine rice or long-grain white rice
• 50-75 g Fresh turmeric root
• 600 ml Coconut milk (full fat)
• 600 ml Water(Or as needed for cooking rice, adjust based on rice type)
• 2 stalks Lemongrass
• 4-5 leaves Kaffir lime leaves
• 1.5 tsp Salt(Or to taste)
• assorted Assorted side dishes(Examples: Ayam Goreng (fried chicken), Rendang (spicy beef), Perkedel (potato fritters), Sambal (chili paste), Telur Balado (spicy eggs), Urap (vegetable salad with grated coconut), Tempeh Goreng (fried tempeh), Kerupuk (crackers).)
• as needed Decorative elements(Examples: Chili slices, cucumber slices, hard-boiled eggs, carved vegetables (e.g., carrots, chilies), edible flowers.)
• 1 large Banana leaves or mold(For shaping the rice cone)

👨‍🍳 Instructions

1. 1

   Prepare the yellow rice base: In a large pot or rice cooker, combine the rinsed rice, coconut milk, water, grated turmeric (or turmeric paste), bruised lemongrass stalks, torn kaffir lime leaves, and salt. Stir well to ensure the turmeric is evenly distributed and the salt is dissolved. The liquid should just cover the rice; add a little more water if necessary, but avoid making it too wet.

   ⏱️ 15 minutes
2. 2

   Cook the rice: If using a rice cooker, set it to the normal cooking cycle. If using a stovetop pot, bring the mixture to a boil over medium-high heat, then reduce the heat to low, cover tightly, and simmer for about 20-25 minutes, or until the liquid is absorbed and the rice is cooked through. Avoid stirring the rice during cooking to maintain its texture. Once cooked, let it steam, covered, for another 10 minutes off the heat.

   ⏱️ 35 minutes
3. 3

   Prepare side dishes: While the rice is cooking, prepare your chosen side dishes. This is a crucial part of Tumpeng, so allow ample time. Ensure they are cooked and ready to be arranged.

   ⏱️ 1 hour
4. 4

   Shape the rice cone: Once the rice is cooked and has rested, remove the lemongrass stalks and kaffir lime leaves. Gently fluff the rice with a fork. Line a cone-shaped mold (or a large, clean banana leaf cone) with a piece of plastic wrap or a steamed banana leaf to prevent sticking. Pack the warm yellow rice firmly into the mold, pressing down to create a compact cone. Ensure there are no air pockets.

   ⏱️ 15 minutes
5. 5

   Unmold and arrange: Carefully invert the mold onto a large serving platter. Gently tap the mold and lift it off to reveal the rice cone. If using a banana leaf, shape it into a cone before filling. If the cone doesn't hold its shape perfectly, gently pat it with wet hands to smooth any imperfections.

   ⏱️ 5 minutes
6. 6

   Assemble and decorate: Arrange the prepared side dishes attractively around the base of the rice cone. Use the decorative elements (chili slices, cucumber, carved vegetables, etc.) to garnish the cone and the platter, adding visual appeal and symbolic meaning. Serve immediately while warm.

   ⏱️ 10 minutes

💡 Pro Tips

• ✓The quality and variety of side dishes are as important as the rice itself. Aim for a balance of flavors and textures.
• ✓Ensure the rice is packed firmly into the mold for a stable cone shape.
• ✓Use fresh turmeric for the most vibrant color and authentic flavor.
• ✓Tumpeng is traditionally eaten with hands, starting from the top of the cone.
• ✓The cone shape symbolizes mountains, representing abundance and prosperity.

🔄 Variations

• Tumpeng Mini: Individual-sized cones for easier serving.
• Tumpeng Putih: Version using plain white rice, often for more solemn occasions.
• Tumpeng Nasi Uduk: Rice cooked with coconut milk and spices for a richer flavor profile.

🥗 Nutrition

Per serving