Nasi Tumpeng Bali (Balinese Cone-Shaped Rice)

Balinese Cone-Shaped Rice (Nasi Tumpeng Bali) is a traditional dish from the beautiful island of Bali, Indonesia. It is a festive and symbolic dish often served during special ceremonies and celebrations.

Nasi Tumpeng Bali (Balinese Cone-Shaped Rice)

Ingredients

  • 3 cups of rice
  • 1 tablespoon of turmeric powder
  • 1 lemongrass stalk, bruised
  • 4 cups of coconut milk
  • 1 teaspoon of salt
  • 1 tablespoon of cooking oil
  • 1 cucumber, sliced
  • 1 tomato, sliced
  • 1 hard-boiled egg, halved
  • 1 fried chicken, cut into pieces

Instructions

  1. Wash the rice and place it in a large pot.
  2. Add turmeric powder, lemongrass, coconut milk, and salt to the pot.
  3. Cook the rice over medium heat until the coconut milk is absorbed and the rice is cooked.
  4. Shape the cooked rice into a cone on a large plate.
  5. Heat the cooking oil in a pan and fry the chicken until golden brown.
  6. Arrange the fried chicken, sliced cucumber, tomato, and hard-boiled egg around the rice cone.

Cooking & Preparation

Preparation time:
30 minutes
Cooking time:
1 hour
Total time:
1 hour
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
300 per serving
Carbohydrates
45g
Protein
8g
Fat
10g

Supplies

Large pot Plate Pan

Tools

Cooking spoon Knife Cutting board

Serving suggestions

Serve the Balinese Cone-Shaped Rice with sambal matah (Balinese chili relish) and crispy fried shallots for an authentic experience.

Tips & tricks

For a vegetarian version, you can replace the fried chicken with tempeh or tofu.

Cost

$15