RESEP NASI KUNING GURIH WANGI COCOK UNTUK TUMPENG

Ika Mardatillah

13 Aug 202210:23

Summary

TLDRIn 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.

Outlines

00:00

🍚 How to Make Perfect Turmeric Rice for Tumpeng

The video starts with a warm welcome and introduces the recipe for nasi kuning (yellow turmeric rice) specifically for making tumpeng, a traditional Indonesian rice dish. The presenter lists the ingredients needed, including 1.5 kg of rice, 200 grams of glutinous rice soaked for three hours, two old coconuts, and various spices like garlic, kencur, turmeric, lemongrass, kaffir lime leaves, cinnamon, Royco seasoning, and salt. The process begins by manually grating the coconut, turmeric, garlic, and kencur, then squeezing and adding water to obtain the coconut milk. The soaked rice is mixed with glutinous rice and steamed until slightly firm. Boiling water is then poured over the partially cooked rice, and it's steamed again. Separately, the coconut milk is boiled with the spices and seasoning, then poured over the steamed rice, ensuring an even distribution. Finally, the rice is steamed one last time until fully cooked, producing a beautifully colored and flavorful nasi kuning.

05:00

👩‍🍳 Final Steps and Tips for Perfect Nasi Kuning

In this part of the video, the presenter continues with the final steps of making nasi kuning. The coconut milk and spice mixture is poured over the partially cooked rice, ensuring even coverage. The rice is then stirred thoroughly to ensure the flavors are well-distributed. Once the rice is evenly mixed with the coconut milk, it is steamed again until fully cooked. The presenter emphasizes the importance of steaming the rice until it is fully done to achieve the perfect texture and flavor. The fully cooked rice is then transferred to a large bowl while still hot. The key tip is to mold the rice while it is hot to ensure it sticks together well, making it perfect for shaping into tumpeng. The rice is then pressed into a tumpeng mold that has been lightly greased with cooking oil. The presenter uses a plastic wrap on her hands for hygiene and to handle the hot rice. The rice is firmly pressed into the mold to ensure it holds its shape and is evenly packed.

10:02

🎉 Presenting and Serving Tumpeng Nasi Kuning

The video concludes with the presenter showing the final product, a perfectly shaped and vibrant yellow tumpeng nasi kuning. She highlights the smooth, crack-free surface of the tumpeng, thanks to the proper techniques and ingredients used. The presenter encourages viewers to try the recipe, especially for special occasions or family gatherings, due to its reliable results and delicious taste. She mentions that in upcoming videos, she will share additional recipes for side dishes and decorations to accompany the tumpeng, ensuring a complete and impressive presentation. The video ends with an invitation to subscribe to her channel for more recipes and cooking tips, and a warm goodbye.

Mindmap

Keywords

💡Nasi Kuning

Nasi Kuning, or yellow rice, is a traditional Indonesian dish commonly used in celebrations and special occasions. It is colored and flavored with turmeric and other spices, giving it a distinctive yellow color and rich taste. In the video, it is prepared for making a decorative tumpeng, which is a cone-shaped rice dish often served at festive events.

💡Tumpeng

Tumpeng is a traditional Indonesian cone-shaped rice dish, often made with nasi kuning. It is typically used for ceremonial or celebratory occasions, symbolizing gratitude and communal harmony. The video shows the process of making a tumpeng with nasi kuning, highlighting its importance in family gatherings and celebrations.

💡Beras Ketan

Beras Ketan, or glutinous rice, is a type of rice that becomes sticky when cooked, used to help the tumpeng hold its shape. In the video, 200 grams of glutinous rice is soaked and mixed with regular rice to ensure the tumpeng remains intact and doesn't crack.

💡Kelapa Tua

Kelapa Tua, or mature coconut, is used to extract coconut milk, which adds richness and flavor to the nasi kuning. The video details how to manually grate the coconut to prepare fresh coconut milk, emphasizing the traditional preparation methods.

💡Kunyit

Kunyit, or turmeric, is a spice that gives nasi kuning its characteristic yellow color and earthy flavor. The video uses 200 grams of turmeric, which is grated and mixed with other spices to create a vibrant and flavorful dish.

💡Bawang Putih

Bawang Putih, or garlic, is a key ingredient in the spice mixture for nasi kuning. The video uses about 15 cloves of garlic, which are grated and mixed with other spices to enhance the overall flavor of the dish.

💡Serai

Serai, or lemongrass, is used to add a fragrant, citrusy aroma to the nasi kuning. The video includes the use of 10 stalks of lemongrass, which are bruised and cooked with the rice to infuse it with flavor.

💡Daun Jeruk

Daun Jeruk, or kaffir lime leaves, add a fresh, citrusy flavor to the dish. The video incorporates these leaves into the nasi kuning to enhance its aroma and taste.

💡Santan

Santan, or coconut milk, is used to cook the rice, adding a rich, creamy texture and flavor. The video shows how to extract fresh coconut milk from grated mature coconut and mix it with the spices to cook the nasi kuning.

💡Kayu Manis

Kayu Manis, or cinnamon, is added to the spice mixture to give a warm, sweet flavor to the nasi kuning. The video includes 100 grams of cinnamon as part of the traditional spice blend used to create a unique and delicious taste.

Highlights

Introduction to making nasi kuning for tumpeng, highlighting its popularity and suitability for family events.

Ingredients preparation: 1.5 kg rice, 200 grams of glutinous rice soaked for 3 hours.

Purpose of soaking glutinous rice: to ensure the tumpeng sticks together and doesn't crack.

Preparation of two old coconuts for the coconut milk.

Preparation of the spices: 15 cloves of garlic, a small piece of kencur, 200 grams of turmeric, lemongrass, 10 kaffir lime leaves, and cinnamon sticks.

Manual method of grating all the spices and squeezing the coconut to obtain coconut milk.

Mixing the coconut milk with grated spices and straining it to achieve a smooth consistency.

Combining the prepared rice and glutinous rice, and steaming them until partially cooked.

Boiling water and adding it to the partially cooked rice.

Cooking the coconut milk mixture with cinnamon, lemongrass, kaffir lime leaves, salt, and chicken-flavored Royco until it simmers.

Mixing the cooked rice with the seasoned coconut milk to infuse flavors.

Final steaming of the rice with added aromatic spices until fully cooked.

Tips for molding the tumpeng while the rice is still hot to ensure it maintains its shape.

Presentation tips: using a 22 cm mold, suitable for 15 portions.

Encouragement to try the recipe for special occasions like birthdays or family gatherings, with assurance of a fail-proof method.