Tumpeng, Indonesian Birhtday Cake

Serves 3

For celebrations or ‘syukuran’ in the Indonesia culture, we have our ‘Tumpeng’. Yellow or White rice formed into a mountain shape then decorated with assorted side dish and vegetables carvings. This derives from the Javanese culture. The rice symbolizes mountains, where in the past, the indigenous people gave offering to the Gods by bringing it to certain mountains and placing it near the crater.They will pray for good harvest season and good health.

This time, I am giving you the traditional method in preparing the yellow rice. Another recipe that I am giving you is chicken with galangal crisps and the perkedel kentang recipe can be found here. Fry some omelet and cut them into thin slices. Decorate with any vegetables you can find in the fridge

Traditional Nasi Kuning
4 cups long grain rice
1 cup sticky rice
1 tbs turmeric powder
4 bay leaves
1 screw pine leaves
500 ml coconut milk
1 tsp salt

How to prepare:
-soak long grain rice, sticky rice, turmeric powder in water overnight
-place bay leaves and screw pine leaf on the bottom of the steam pan
-drain the rice and steam it for 30 minutes
-at the same time boil coconut milk with salt for 30 minutes
-steam again for 30 minutes
-place it in a big bowl and stir with a wooden spoon until the steam has worn off
-place in a cylinder to form on a plate

Galangal Chicken
1 whole chicken, cut into small pieces
5 cloves garlic
3 candle nut
5 cm ginger
1 whole galangal
1 tbs coriander powder
1/4 tsp tamarind
1 small egg
1 tsp salt
a dash of pepper
1/2 cup oil

How to prepare:
-blender garlic, candle nut, and ginger into a paste, set aside
-grate all galangal, set aside
-in a pan ready for cooking later on, marinate the chicken with the oil, garlic paste, grated galangal, coriander powder, tamarind, salt, pepper and battered egg for an hour
-place the pan on the stove and cook in light flame for 30-40 minutes
-toss and turn gently, turn of heat
-heat deep fry and fry the chicken until golden brown, take out and drain oil
-fry the gravy until yellow, take out and drain oil


10 thoughts on “Tumpeng, Indonesian Birhtday Cake

  1. Mama Miyuki,
    First, Happy Birthday to whoever’s birthday it was! It is a feast in one platter!
    I have some questions:
    Why do you mix two different rice? Can you really find screw pine leaves, candle nut, galangal and tamarind in Japan? What are they called in Japanese?

    • Thanks Fae. We mix the rice because Indonesian rice is like basmati rice, Dry and it falls apart when you pick up so we need the sticky rice to keep it together. If we use only or a lot of sticky rice, it will be like sticky dense porridge. We are lucky we have Toko-Indonesia online shop to supply all Indonesian ingredients down here. The Indonesian names can be found in the ingredient index (that I have updated recently :D)

  2. Mama, my mouth is watering! I love cooking rice with coconut milk, it’s so amazingly fragrant. I wish I had a giant mountain of that rice with the amazing galangal chicken right now (I don’t care that it’s almost my bedtime).

  3. Oh my word, that looks so delicious! (I could have used an expletive before the word delicious, but there might be kiddies reading this!) I absolutely will try this one out!!!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s