Nasi Tumpang Recipe (Layered Rice Parcel - Kelantan)

Cooked rice: The base of the dish, providing a neutral flavor that complements the rich fillings.

Shredded chicken: Adds a savory and tender protein element to the dish.

Shrimp: Provides a sweet and slightly briny flavor, enhancing the overall taste.

Coconut milk: Adds creaminess and a rich, tropical flavor to the fillings.

Turmeric powder: Gives the dish a vibrant yellow color and a warm, earthy flavor.

Salt: Enhances the flavors of all the ingredients.

Banana leaf: Used to wrap the rice and fillings, imparting a subtle aroma and flavor during steaming.

When preparing the banana leaf for wrapping, lightly heat it over an open flame or in a dry pan. This will make the leaf more pliable and less likely to tear when wrapping the rice and fillings.

• cooked rice - Substitute with quinoa: Quinoa provides a similar texture and is a nutritious alternative that is high in protein and fiber.

• shredded chicken - Substitute with tofu: Tofu is a great plant-based protein that can absorb flavors well, making it a suitable replacement for chicken.

• peeled and deveined shrimp - Substitute with scallops: Scallops have a similar texture and sweetness, making them a good alternative to shrimp.

• coconut milk - Substitute with almond milk: Almond milk can be used as a lighter, dairy-free alternative, though it may not be as rich as coconut milk.

• turmeric powder - Substitute with saffron: Saffron can provide a similar color and a unique flavor, though it is more expensive and should be used sparingly.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, enhancing the overall taste of the dish.

• Allow the Nasi Tumpang to cool completely before storing. This helps to prevent condensation, which can make the rice soggy.
• Wrap each rice parcel individually in plastic wrap or aluminum foil to maintain its shape and prevent it from drying out.
• Place the wrapped parcels in an airtight container or a resealable plastic bag. This will help to keep out any unwanted odors and maintain freshness.
• Label the container or bag with the date of preparation to keep track of its freshness.
• Store the Nasi Tumpang in the refrigerator if you plan to consume it within 2-3 days. For longer storage, place the parcels in the freezer.
• When freezing, ensure the parcels are placed in a single layer to prevent them from sticking together. Once frozen, you can stack them to save space.
• To reheat, remove the Nasi Tumpang from the freezer and let it thaw in the refrigerator overnight. Alternatively, you can use the defrost setting on your microwave.
• Steam the thawed parcels for about 10-15 minutes until heated through. This helps to retain the moisture and texture of the rice and fillings.
• If using a microwave, unwrap the parcel and place it on a microwave-safe plate. Cover with a damp paper towel and heat on medium power for 2-3 minutes, checking periodically to ensure even heating.
• Enjoy your Nasi Tumpang as if it were freshly made, savoring the layers of coconut milk infused rice and flavorful fillings.

• Steaming Method: Place the Nasi Tumpang in a steamer basket over boiling water. Steam for about 10-15 minutes until heated through. This method helps retain the moisture and flavors of the coconut milk and turmeric-infused rice and fillings.

• Microwave Method: Place the Nasi Tumpang on a microwave-safe plate. Cover with a damp paper towel to prevent drying out. Microwave on medium power for 2-3 minutes, checking halfway through to ensure even heating.

• Oven Method: Preheat your oven to 350°F (175°C). Wrap the Nasi Tumpang in aluminum foil to keep it moist. Place it on a baking sheet and heat for about 15-20 minutes.

• Pan Method: Heat a non-stick pan over medium heat. Add a small amount of coconut oil or butter. Place the Nasi Tumpang in the pan and cover with a lid. Heat for 5-7 minutes, flipping halfway through to ensure even heating. This method can add a slight crispiness to the banana leaf wrapping.

• Air Fryer Method: Preheat the air fryer to 320°F (160°C). Wrap the Nasi Tumpang in aluminum foil to prevent it from drying out. Place it in the air fryer basket and heat for about 10 minutes, checking halfway through.

• Rice cooker: Used to cook the rice to perfection, ensuring it is fluffy and well-cooked.

• Knife: Essential for shredding the chicken and deveining the shrimp.

• Cutting board: Provides a stable surface for cutting and preparing the ingredients.

• Mixing bowl: Used to combine the shredded chicken, shrimp, coconut milk, turmeric powder, and salt.

• Spoon: Useful for stirring and mixing the ingredients together.

• Banana leaf: Acts as a natural wrapper for the layered rice and fillings, adding an authentic touch.

• Steamer: Used to steam the wrapped banana leaf parcels, ensuring the flavors meld together beautifully.

• Tongs: Handy for handling the hot banana leaf parcels after steaming.

• Measuring cups: Ensures accurate measurement of the rice and coconut milk.

• Measuring spoons: Ensures precise measurement of the turmeric powder and salt.

Cook rice in advance: Prepare the cooked rice the night before and store it in the fridge to save time on the day of cooking.

Use pre-cooked chicken: Buy pre-cooked shredded chicken from the store to cut down on preparation time.

Frozen shrimp: Use peeled and deveined frozen shrimp to avoid the hassle of cleaning and deveining.

Ready-made coconut milk: Opt for canned coconut milk to skip the process of extracting it from fresh coconuts.

Assemble in batches: Layer the rice and fillings in multiple banana leaves at once to streamline the process.