Nasi Kunyit (Yellow Turmeric Glutinous Rice)

Yellow Glutinous Rice

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Instructions

 

• Wash and rinse glutinous rice in lots of water, then drain. Repeat this until the water runs clear.
• 
  Fill with just enough water to cover the rice. Add turmeric powder and dried tamarind skin. Stir to mix well.
• Then put aside for several hours or preferably overnight.
• At this point, the rice should be stained yellow from the tumeric powder.
• When ready to cook, drain the water from the rice. Put in the peppercorns.
• 
  To get the pan ready for steaming, lay some pandan leaves at the bottom of the pan.
• 
  Fill the pan with the rice.
• 
  Prepare the wok for steaming.
• Place the pan with glutinous rice into the wok to steam.
• 
  Next pour 1/3 (65ml) of the santan into a bowl and add water to dilute it.
• Sprinkle the salt into the diluted coconut milk.
• 
  Let the glutinous rice steam on medium high heat for 5 minutes. Then start adding spoonfuls full of diluted santan into it. Turn the rice a little to prevent sticking to pan.
• Repeat the process every 10 minutes until the rice is almost cooked (20 minutes)
• When rice is moist and almost cooked, add the remaining of the concentrated coconut milk (2/3 or 135ml).
• 
  Mix and stir well.
• Put the cover back and steam until rice is fully cooked (another 10 minutes).
• 
  Remove pandan leaves from rice before serving.
• 
  Serve the yellow glutinous rice with chicken curry or rending.