RESEP NASI KUNING GURIH WANGI COCOK UNTUK TUMPENG

Summary

In this video, Tila shares her mother's special recipe for making yellow rice (nasi kuning) perfect for tumpeng. She details the ingredients, which include rice, glutinous rice, coconut, turmeric, and various spices. Tila explains the steps of preparing, cooking, and forming the rice into a tumpeng, ensuring it is flavorful, fragrant, and firm. She also offers tips to avoid cracks and achieve a beautiful result. The video promises a delicious and visually appealing dish, perfect for family events and special occasions.

Takeaways

• 📹 The video is about making yellow rice (nasi kuning) specifically for tumpeng.
• 🍚 Ingredients needed include 1.5 kg of rice, 200 grams of glutinous rice, and two old coconuts.
• 🧄 The spices used are 15 cloves of garlic, a small piece of kencur, 200 grams of turmeric, lemongrass, 10 kaffir lime leaves, and cinnamon.
• 🧂 Additional ingredients include instant seasoning (Royco) and salt.
• 🥥 The coconut, turmeric, garlic, and kencur are grated and then squeezed to extract the coconut milk.
• 🥄 The rice is mixed with glutinous rice to prevent the tumpeng from cracking and then steamed.
• 🔥 Boiling water is added to the half-cooked rice, which is then cooked until partially done.
• 🥘 The coconut milk is boiled with cinnamon, lemongrass, kaffir lime leaves, salt, and Royco seasoning.
• 🥄 The partially cooked rice is mixed with the boiled coconut milk and spices, then steamed again until fully cooked.
• 🍲 The cooked yellow rice is transferred to a basin while hot and pressed into a tumpeng mold to form the desired shape.

Q & A

What is the main purpose of the video?

The main purpose of the video is to share a recipe for making nasi kuning, a traditional Indonesian yellow rice dish, specifically for creating tumpeng, a celebratory rice cone.

What ingredients are required to make nasi kuning?

The ingredients required are 1.5 kg of rice, 200 grams of glutinous rice, 2 old coconuts, 15 cloves of garlic, a small piece of kencur, 200 grams of turmeric, lemongrass, 10 kaffir lime leaves, 100 grams of cinnamon, 1 sachet of Royco instant seasoning, and salt.

Why is glutinous rice used in the recipe?

Glutinous rice is used to ensure that the tumpeng holds together well and does not crack.

How are the coconut, turmeric, garlic, and kencur prepared for the recipe?

The coconut, turmeric, garlic, and kencur are grated and then squeezed to extract their juice, which is mixed with water to create a flavorful liquid for cooking the rice.

What is the purpose of boiling the coconut milk with spices before adding it to the rice?

Boiling the coconut milk with spices such as cinnamon, lemongrass, and kaffir lime leaves infuses the milk with aromatic flavors, enhancing the taste of the nasi kuning.

How is the rice mixture cooked before adding the coconut milk?

The rice mixture, which includes the soaked glutinous rice, is steamed until it becomes somewhat firm.

What is the next step after steaming the rice mixture?

After steaming, the rice is mixed with the prepared coconut milk and spices and then steamed again until fully cooked.

Why is it important to mold the rice while it is still hot?

Molding the rice while it is still hot ensures that it sticks together well and retains the shape of the tumpeng without cracking.

How should the tumpeng mold be prepared before adding the rice?

The tumpeng mold should be lightly greased with oil to prevent the rice from sticking.

What is the final result of following this recipe?

The final result is a beautifully shaped tumpeng nasi kuning that is pulen (soft and sticky) and full of flavor, suitable for family events or selling.