Healthy Gourmet Burgers
(July-August 2008)
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| 26/6/1998 |
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Nasi Kunyit Recipe by Amy Beh
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Ingredients
400g glutinous rice
3 pieces dried tamarind skin (asam gelugor)
1 tsp turmeric powder
1/2 salt
500ml coconut water (get it from the coconut seller when he breaks up the coconut)
1/2 tsp white peppercorns
2 pandan leaves, knotted
100ml thick coconut milk
Salt to taste
Method
Wash and soak rice in water (just enough to cover the rice) mixed with turmeric powder and salt for four to five hours. Drain well then soak the rice in coconut water for one to two more hours. (This gives the glutinous rice a more subtle taste.)
Drain well the soaked rice then place in a steamer with peppercorns and pandan leaves and steam for 15 minutes.
Remove the steamer and add 1/3 of the thick coconut milk to the rice. Mix well then steam for 15 minutes. Fluff up the rice then add another 1/3 of thick coconut milk; steam for 15 minutes again. Remove from heat and fluff up rice.
Add salt to the last 1/3 portion of the coconut milk. Stir well to mix then add to the rice. Steam for five minutes then remove rice from steamer and set aside to cool before serving with curry chicken.
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