Yusheng
30 min · 393 kcal · Lunch & dinner · Asian
Asian
Nasi Kuning
Javanese yellow rice, fragrant with fresh turmeric, coconut milk, lemongrass and pandan. The rice is soaked in turmeric water, simmered until the liquid is drunk up, then steamed until each grain is separate and glossy — the festive rice moulded into a cone and scattered with fried shallots.
Method
- Peel 3 cm of fresh turmeric and pound it to a paste in a mortar. Stir the paste into 120 ml of water, then strain the bright yellow liquid through a fine sieve into a heavy saucepan, pressing the pulp to get all the colour out.
- Rinse 100 g of rice in cold water three or four times, rubbing gently with your fingers, until the water runs almost clear. Drain well, add it to the turmeric water in the pan and leave to soak for 30 minutes so the grains take up the colour evenly.
- Pour 80 ml of coconut milk into the pan with the soaked rice and add 0.5 tsp tsp salt, 1 knotted stalk of bruised lemongrass, 1 salam leaf, 1 kaffir lime leaf and 1 knotted pandan leaf. Stir once to settle everything level.
4 more steps in Feat
Cook it step by step, scale it to your servings, add it to your plan and shopping list, and log it in one tap.
Open in Feat — it's freeiPhone · App StorePer serving
590kcal
10gprotein
95gcarbs
20gfat
2gfibre
Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.
Was this recipe useful?
More like this
4 more steps in the app
Open in Feat