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The Nasi Kuning is molded into a cone shape and sits in the middle of a beautiful sea of spicy dishes in the Indonesian Nasi Tumpeng celebratory banquet. Tho' the yellow mountain comes from a mythical Hindu mountain, the predominantly Muslim Javanese still serves the rice this way.

Nasi Kuning is a good accompaniment to any Indonesian and Malaysian curries. It has the woody fragrant of galangal and tumeric, the sweet floral fragrant from the pandan, the spicy fragrant of the curry leaves (Indian Bay Leaves) and the citrusy fragrant of the lemongrass.

Prep time:
Cook time:
Servings: 8


Cost per serving $1.30 view details


  1. Wash and drain the rice. Put rice and remaining ingredients in a heavy saucepan.
  2. Bring to the boil over moderate heat. Stir, lower heat to the minimum and cover with a lid (that is wrapped with a tea towel) cook until the rice is done, about 20 minutes.
  3. Remove from heat, do not remove cover, and let sit for 10 minutes
  4. Remove all herbs, galangal.
  5. Pressed into a cone shape using an oiled conical chinois and unmould onto a banana leaf in the center of large platter.
  6. Place other dishes around the cone and scatter with shrimp chips
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Nutrition Facts

Amount Per Serving %DV
Serving Size 280g
Recipe makes 8 servings
Calories 585  
Calories from Fat 211 36%
Total Fat 25.2g 32%
Saturated Fat 21.67g 87%
Trans Fat 0.0g  
Cholesterol 1mg 0%
Sodium 987mg 41%
Potassium 505mg 14%
Total Carbs 81.55g 22%
Dietary Fiber 2.6g 9%
Sugars 1.36g 1%
Protein 10.06g 16%




  • dewi mcnamara
    November 23, 2010
    • Linda Tay Esposito
      September 8, 2009
      In major cities, most Asian grocery stores carry them in the frozen section. If you are in the SF Bay Area, I can direct you to some stores selling them fresh. You can get curry leaves off eBay.
      • Melinda
        September 7, 2009
        Where do you get banana leaves and pandan leaf as well as curry leaf and fresh galangal?

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