For the Chinese, it is usually served with chicken curry, "Ang Koo" (it literally means "red tortoise", a Nyonya cake) and pink-dyed hard-boiled egg(s) as a gift of appreciation in celebration of the 1st month of a newly-born child.
The Indonesian usually cook it during their festive seasons, weddings and kenduris (feasts).
It is cooked with turmeric and can be served with any type of curry during breakfast (eat curry for breakfast), tea time, lunch or dinner.
Nasi Kunyit (Turmeric Glutinous Rice) Recipe
Ingredients
- 500 g glutinous rice
- 2 slices tamarind pieces
- 3 tbsp turmeric powder
- 2 litres + 150 ml water
- 200 ml thick coconut milk
- 1 tsp black peppercorn
- 1/2 tsp salt
- 1 pandan (screwpine) leaf
Method
- Wash glutinous rice and then add the tamarind pieces, turmeric powder and 2 litres of water. leave to soak overnight.
- Drain and remove the tamarind pieces and rinse the rice once with tap water.
- Put the rice into a steamer. Mix coconut milk, 150 ml water, black peppercorn, salt and pandan leaf and pour into the rice.
- Steam over high heat for 15 minutes. Remove from heat and give it a good stir with a pair of chopstick, then return to steamer and steam for a further 15 minutes.
- Remove the pandan leaf and serve with chicken curry or beef rendang.