Home > Nasi Ketan Kuning Serundeng (Yellow Glutinous Rice with Coconut Topping)

Nasi Ketan Kuning Serundeng (Yellow Glutinous Rice with Coconut Topping)

Posting Date: 09/06/18

Nasi Ketan Kuning Serundeng (Yellow Glutinous Rice with Coconut Topping)

Nasi Ketan Kuning Serundeng (Yellow Glutinous Rice with Coconut Topping) can be found in many areas in Indonesia, especially in Java. My mom used to make it but this dish is not an everyday dish since it is very filling. As the name indicates it, glutinous rice or sweet rice is used. In Indonesia, glutinous rice is called nasi ketan. This type of rice is very sticky and even stickier than sushi rice. The yellow color comes from turmeric. Kuning means yellow. In Indonesia, fresh turmeric is used. However, it is difficult to find fresh turmeric in Asian stores, so turmeric powder can be used. In Indonesia, there is also another yellow rice dish, called Nasi Kuning (Indonesian Yellow Rice). This dish uses regular rice and it is normally served during special occasion.

Nasi Ketan Kuning can be served with other side dishes, such as Perkedel Kentang (Fried Potato Patties), Ayam Goreng (Fried Chicken), fried tofu, or fried tempeh. However, the most typical side dishes to go with nasi ketan kuning are slices of scrambled egg and serundeng which is stir fried shredded coconut. Serundeng is normally placed on the top of the rice. In addition to that, you can add slices of cucumber and slices of red chili pepper. The cucumber adds some freshness and crunchiness. The red chili pepper adds freshness and crunchiness in addition to provide color. If you serve it with red chili pepper, make sure you remove the seeds and ribs unless you have high tolerance to heat. I normally substitute red chili pepper with red bell pepper because it add sweetness without the heat. If you don't like the taste of raw red chili pepper, you can saute it for a minute or two. Do not cook it too long, though because it will become too soft.

The traditional way to make nasi ketan kuning is to steam the rice half way cooked before mixing it with the coconut milk, and turmeric and cooking them in a pot. After all the coconut milk is gone, the rice will be steamed again until it is fully cooked. This process takes more time. So, I take a short cut and use a rice cooker instead. You need to use boiling water for the rice and let it soak for 1 hour before starting the rice cooker. I found using boiling water help to fully cook the rice and make the turmeric powder coat the rice evenly. You may have a little bit of liquid at the end of cooking it in the rice cooker. If so, just stir the liquid to coat the rice with the liquid until the liquid is gone.

This recipe serves 2-3 people.



Ingredients:

  • For making rice: 1 cup coconut milk
  • For making rice: 1 cup glutinous rice (sweet rice)
  • For making rice: 1/2 cup boiling water
  • For making rice: 2 teaspoons turmeric powder.
  • For making rice: pinch of salt or to taste
  • For making rice: 2 bay leaves
  • For making rice: 1 lemongrass, white part only. Smash the white part with the back of the knife.
  • For scrambled egg: 2 large eggs
  • For scrambled egg: pinch of salt
  • For scrambled egg: pinch of pepper
  • For scrambled egg: 1 tablespoon vegetable oil to fry the egg
  • For coconut topping: 3 small size or 1/2 large size shallot, quartered
  • For coconut topping: 3 cloves of garlic, halved
  • For coconut topping: 1/2 teaspoon coriander powder or to taste
  • For coconut topping: 1/2 teaspoon chili pepper flakes or to taste
  • For coconut topping: 1.5 tablespoons vegetable oil to saute the topping
  • For coconut topping: 1 kaffir lime leave. You can substitute with 1/4 teaspoon of lime zest if you cannot find it in Asian stores.
  • For coconut topping: 2 bay leaves
  • For coconut topping: 1 cup unsweetened shredded coconut or coconut flakes
  • For coconut topping: 1/2 teaspoon salt or to taste
  • For coconut topping: 3/4 teaspoon sugar or to taste
  • slices of cucumber
  • Optional: 1 red chili pepper or 1/4 red bell pepper, sliced. If using red chili pepper, remove the seeds and ribs so that it won't be hot.

Methods:

  1. Place the rice in a bowl. Rinse the rice and drain the water. Repeat this step 5 times or until the water becomes clear. Once the water becomes clear, drain the water.
  2. Place rice in the rice cooker. Add coconut milk and boiling water into the rice cooker. Add turmeric powder and salt. Stir to mix. Add bay leaves and lemongrass. Set it aside for 1 hour but do not start the rice cooker yet. After 1 hour, start the rice cooker and cook the rice. During cooking, make sure you stir the liquid from time to time using a fork to make sure the seasoning is mixed well. Make sure you do not stir too much. Once the rice cooker is done, check if you still have a little bit of liquid in the rice cooker. If so, stir the rice to coat it with the liquid. Keep stirring it until the liquid has dried up. Discard lemongrass and bay leaves.
  3. To make scrambled egg, add eggs into a bowl. Beat the eggs. Add salt and pepper. Stir to mix. Add vegetable oil into a small non stick pan. Make sure the oil coats the entire bottom of the pan. Heat the oil over medium heat. Add the beaten egg into the pan. Make sure the egg covers the entire bottom of the pan. Fry the egg until the edges are slightly set. Turn it over and fry the other side for about 1 min. Remove the pan from the heat. Let the egg to slightly cool down before slicing it.
  4. To make coconut topping, grind shallot, garlic, chili pepper flakes, and coriander powder in a food processor until they become smooth paste. Heat 1.5 tablespoons vegetable oil on a pan over medium high heat. Add the spice paste, bay leaves, and kaffir lime leave into the pan. Saute until it becomes fragrant. Add shredded coconut. Saute the coconut until it becomes golden brown. Make sure you keep moving the coconut during cooking so that it doesn't cook too long on 1 spot causing it to burn. Add salt and sugar and stir to mix. Taste it and add more seasoning if needed. Remove from the heat. Discard bay leaves and kaffir lime leave.
  5. To serve it, place the rice on a plate. Top it with coconut topping. You can also put more coconut topping on the side in case you want more. Add cucumber and slices of scramble egg. If using red chili pepper or red bell pepper, serve it with the rice. If you don't like the taste of raw red chili pepper or red bell pepper, you can saute it for a minute or so. Do not cook it too long because it will become too soft.

Note:

  • The amount of liquid required to cook the rice in the rice cooker may vary from rice cooker to another. Mine and many other rice cookers require a ratio of 1 part of rice and 1.5 parts of liquid. If your rice cooker uses different ratio, adjust accordingly. The amount of coconut milk to use is about 2/3 of the total liquid.

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