Rice Cooker Nasi Tumpeng Mini (Indonesian Rice Cones)
Learn how to make nasi tumpeng mini made with aromatic turmeric rice. Can be cooked in rice cooker, stove, and instant pot
- Prep time
- 20 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 3 cups jasmine rice ( or other long-grain white rice)
- 3 1/2 cups water
- 1/2 cup coconut cream ((thick coconut milk))
- 3 Kaffir lime leaves (tear the edges to release flavor)
- 2 pandan leaves (knotted)
- 1 stalk lemongrass (trim off woody top )
- 3 bay leaves ((daun salam))
- 1 Tbsp turmeric powder
- 1 tsp salt
- Slices of fresh cucumber
- Banana leaves (Wipe clean with damp cloth)
- aluminum foil
Instructions
- 1
Wash the rice in several changes of water until it runs clear. Drain with sieve to make sure all water is drained off
- 2
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. Wait 10 minutes before fluffing the rice
- 3
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. Keep it warm using the "warm" setting
- 4
Pour the coconut milk and salt into the pot. Bring to a boil and then stir in the rice. Return to a boil and then lower the heat to a gentle simmer. Cover and cook for 5 minutes and then give it a stir and cover it back and let it cook for another 5 minutes. Turn off the heat and DO NOT open the lid yet. Wait 10 minutes.
- 5
After 10 minutes, uncover the lid and fluff the rice. Keep it warm using the "warm" setting
- 6
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.
- 7
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
- 8
Stuff the warm 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