500 gm Glutinous Rice
40 gm Fresh Tumeric/Kunyit
2 pieces Assam Keping
8 Pandan Leaves
100 ml Fresh Santan mix with 200 ml Water ["Santan solution"]
1 3/4 teasp Salt
1/4 teasp Black Pepper Corns
- Wash Glutinous Rice several times till water runs clear.
- Place in a big basin & cover with plenty of water.
- Pound the Kunyit till fine, tie it in a muslim cloth & place this and the Assam Keping in the basin of glutinous rice and soak overnite.
- Next day discard the Assam Keping & kunyit & rinse rice in several changes of water, handling the rice carefully to avoid breaking the grains. Place rice on a siever to drain the water.
- Boil water in the steamer.
- Line the base of a shallow cake tin with the pandan leaves [shredded lengthwise to release the aroma]. Place the drained rice over the pandan leaves & steam over rapidly boiling water for 15 minutes.
- Stir the salt into the fresh Santan. Transfer the steamed rice into a large bowl & gradually add the santan, stiring it well using a wooden spoon. The rice will absorb the coconut milk. Add the pepper corns.
- Transfer the rice back to the shallow cake tin & steam again for another 20 minutes.
- Serve the nasi kunyit with either Chicken Curry or Rendang or better still both.
In my next post I will blog on Rendang. Till my next post, xoxo, Ophelia.