Ingredients with Measurements:
- 2 cups of jasmine rice
- 1 can of coconut milk (13.5 oz)
- 1 ¾ cups of water
- 1 teaspoon of salt
- 1 tablespoon of vegetable oil
- 1 teaspoon of turmeric powder
- 1 teaspoon of sugar
- 1 teaspoon of white vinegar
- 1 chicken breast, cooked and shredded
- 1 cucumber, sliced
- 1 tomato, sliced
- 1 hard-boiled egg, sliced
- 1 tablespoon of fried shallots
Special equipment needed:
- Rice cooker
- Tumpeng mold (cone-shaped mold)
Step-by-step instructions:
1. Rinse the rice in a fine-mesh strainer until the water runs clear.
2. In a rice cooker, combine the rice, coconut milk, water, salt, vegetable oil, and turmeric powder. Stir well.
3. Cook the rice according to the rice cooker instructions.
4. Once the rice is cooked, add sugar and white vinegar. Stir well.
5. Place the tumpeng mold on a plate and fill the mold with the coconut rice. Press the rice down firmly with a spoon.
6. Carefully remove the mold from the rice.
7. Arrange the shredded chicken, sliced cucumber, sliced tomato, and sliced hard-boiled egg around the tumpeng.
8. Sprinkle fried shallots on top of the rice.
9. Serve the tumpeng with coconut rice warm or at room temperature.
- Time:
Preparation time: 15 minutes
- Cooking time: 30 minutes
Temperature:
- Rice cooker: follow the manufacturer's instructions
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 450
- Total fat: 17g
- Saturated fat: 10g
- Cholesterol: 90mg
- Sodium: 660mg
- Total carbohydrates: 57g
- Dietary fiber: 2g
- Sugars: 3g
- Protein: 18g
Substitutions for ingredients:
- Jasmine rice can be substituted with any type of white rice.
- Chicken breast can be substituted with tofu, tempeh, or shrimp.
- Cucumber and tomato can be substituted with any type of vegetables.
Variations:
- Add some sliced chili peppers for a spicy kick.
- Use pandan leaves instead of turmeric powder for a different flavor.
- Add some raisins and cashews to the rice for a sweet and nutty flavor.
Tips and tricks:
- Use a plastic wrap to line the tumpeng mold for easier removal.
- Use a fork to fluff the rice after cooking.
- Add a little bit of water if the rice is too dry.
Storage instructions:
- Store the leftover tumpeng with coconut rice in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the tumpeng with coconut rice in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve the tumpeng with coconut rice on a large platter with some fresh herbs and sliced fruits.
Garnishes:
- Fried shallots, sliced chili peppers, fresh herbs, sliced fruits.
Pairings:
- Indonesian chicken curry, beef rendang, or gado-gado salad.
Suggested side dishes:
- Indonesian fried noodles, vegetable stir-fry, or sate skewers.
Troubleshooting advice:
- If the rice is too dry, add a little bit of water and stir well.
- If the rice is too wet, cook it for a few more minutes with the lid off.
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F (74°C) before adding it to the tumpeng.
Food history:
- Tumpeng is a traditional Indonesian dish that is usually served during special occasions such as weddings, birthdays, or religious ceremonies.
Flavor profiles:
- The coconut rice is creamy and fragrant with a hint of turmeric and sweetness. The shredded chicken adds a savory flavor, while the cucumber and tomato provide a refreshing crunch.
Serving suggestions:
- Serve the tumpeng with coconut rice as a main dish or as part of a larger meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Indonesian