Indonesian Turmeric Coconut Rice Cone with Festive Sides

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A towering cone of fragrant turmeric coconut rice served as the centerpiece of Indonesian celebrations from birthdays to independence day. The vivid yellow rice is molded by hand around a banana leaf-lined bowl, then surrounded by a vibrant spread of fried chicken, spicy eggs, coconut-dressed vegetables, and sweet savory tempeh for a true feast of color and flavor.

Nutrition Facts

Per serving (estimated)

• 780 kcalCalories
• 32 gFat
• 12 gSaturated Fat
• 85 gCarbs
• 6 gFiber
• 14 gSugar
• 38 gProtein
• 1120 mgSodium
• 780 mgPotassium
• 180 mgCalcium
• 6.5 mgIron
• 42 mgVitamin C
• 85 mcgVitamin A

Ingredients

For the turmeric coconut rice cone

• 4 cups jasmine rice, rinsed and drained
• 4 cups thin coconut milk
• 2 cups water
• 4 tablespoons turmeric powder
• 6 kaffir lime leaves
• 3 lemongrass stalks, bruised
• 2 teaspoons salt
• 2 pandan leaves, tied
• 2 banana leaves, softened over flame for lining

For the spiced fried chicken (ayam goreng kuning)

• 8 bone-in chicken thighs
• 5 shallots, blended
• 4 garlic cloves, blended
• 1 inch fresh turmeric, grated
• 1 inch fresh ginger, grated
• 2 teaspoons coriander powder
• 1 teaspoon ground cumin
• 1 tablespoon lime juice
• 2 teaspoons salt
• Oil for shallow frying

For the spicy tomato eggs (telur balado)

• 6 hard-boiled eggs, peeled and fried until golden
• 4 large red chilies, sliced
• 6 shallots, sliced thin
• 3 garlic cloves, sliced
• 1 ripe tomato, diced
• 1 teaspoon shrimp paste
• 1 tablespoon palm sugar
• Salt to taste
• 2 tablespoons cooking oil

For the coconut vegetable salad (urap)

• 2 cups bean sprouts, blanched
• 1 cup long beans, sliced and blanched
• 1 cup spinach, blanched and squeezed
• 1 cup grated young coconut, toasted
• 2 tablespoons grated coconut, toasted until golden
• 2 garlic cloves, crushed
• 1 teaspoon shrimp paste
• 2 tablespoons lime juice
• 1 teaspoon palm sugar
• Salt to taste

For the sweet tempeh (tempe orek)

• 1 block tempeh, sliced thin and fried
• 4 shallots, sliced
• 2 garlic cloves, sliced
• 3 tablespoons sweet soy sauce (kecap manis)
• 1 tablespoon palm sugar
• 2 bird's eye chilies, sliced
• 1/4 cup water
• 1 teaspoon tamarind paste

For assembly and garnish

• Cucumber slices
• Fried shallots
• Whole red chilies
• Banana leaves
• Shredded coconut

Directions

1. Combine rinsed rice, coconut milk, water, turmeric, kaffir lime leaves, lemongrass, pandan, and salt in a rice cooker. Cook until rice is fluffy and deeply yellow, about 35 minutes. Remove the aromatics and let the rice rest 5 minutes.
2. Marinate chicken with blended spices, lime juice, and salt for 20 minutes. Heat 1/2 inch oil in a heavy skillet over medium heat and fry chicken skin side down 8 minutes, flip and cook another 10 minutes until golden and cooked through. Drain on paper towels.
3. For the balado, fry the boiled eggs until lightly browned and set aside. In the same pan, sauté shallots, garlic, and chilies until fragrant, add tomato and shrimp paste, then palm sugar and salt. Toss the fried eggs in the sauce until well coated.
4. Prepare urap by tossing all blanched vegetables with toasted grated coconut, garlic, shrimp paste, lime juice, palm sugar, and salt. Set aside to let flavors meld.
5. Make tempe orek by sautéing shallots and garlic in oil until golden, adding chilies, then tempeh, kecap manis, palm sugar, water, and tamarind. Simmer until the sauce is syrupy and coats the tempeh, about 8 minutes.
6. Line a clean medium bowl with overlapping banana leaves, letting the leaves drape over the edges. Pack warm turmeric rice firmly into the bowl to form a solid dome, about 4 cups packed tightly.
7. Invert the rice bowl onto a large round serving platter in one confident motion. Carefully remove the bowl and peel back the banana leaves to reveal the golden cone. Trim and shape the cone with damp hands if needed.
8. Arrange the fried chicken, balado eggs, urap, and tempe orek around the base of the cone in separate mounds. Garnish with cucumber slices, fried shallots, scattered shredded coconut, and whole red chilies for the festive presentation.

Cook’s Notes

• Use freshly grated turmeric if available, as it gives a more aromatic and slightly brighter yellow than powdered turmeric alone.
• Wet your hands when shaping or smoothing the cone; the slight moisture helps the rice grains stick together for clean edges.
• The rice cone holds best when made with rice that is still warm, so time the cooking so it finishes shortly before serving.
• For an even more vibrant yellow, add 1 teaspoon of annatto powder along with the turmeric for a traditional deeper hue.
• Indonesians traditionally serve tumpeng on tampah (woven bamboo trays) for an authentic festive presentation.

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