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Tumpeng rice cone with chicken and peanuts
Traditional Indonesian turmeric rice cone

Indonesian Tumpeng (Turmeric Cone Rice)

Author: Flavelo
Recipes Main Courses
Tumpeng is more than food; it's a symbol of Indonesian culture. The cone-shaped yellow rice represents a holy mountain, surrounded by dishes symbolizing abundance. Served at 'Slametan' ceremonies, the tip of the cone is given to the guest of honor. Coconut milk and turmeric make this rice unforgettably creamy and fragrant.
🕒 Prep Time 30 mins
🍳 Cook Time 40 mins
⌛ Total Time 1 hr 10 mins
🍽️ Servings 4 servings
🔥 Calories 750 kcal
🌍 Cuisine Indonesian

Ingredients

Equipment Needed

  • Cone mold (or funnel)
  • Rice cooker or heavy pot
  • Wok
  • Sieve

Allergen Information

⚠️ Soy
⚠️ Peanuts
⚠️ Egg
⚠️ Wheat (in Soy Sauce)

Instructions

1 ✓

Rinse the rice 2-3 times until water is less cloudy.

Tip: Washing improves texture.
2 ✓

Place rice in a pot with coconut milk, water, turmeric, salt, bruised galangal, and knotted pandan leaves. Bring to boil, then simmer covered on low until liquid is absorbed.

Tip: Fat helps dissolve turmeric color.
3 ✓

Remove from heat and steam covered for 15 minutes. Discard aromatics.

Tip: Steaming fluffs the rice.
4 ✓

Prep chicken: dice meat, chop onion/garlic. Sauté onion in oil.

Tip: Brown well for flavor.
5 ✓

Add chicken and coriander, cook until white. Add Kecap Manis and cook until sticky.

Tip: The sauce glazes the meat.
6 ✓

Press yellow rice firmly into a cone mold and invert onto a plate.

Tip: Pack tight to hold shape.
7 ✓

Arrange chicken, cucumber, eggs, and peanuts around the cone.

Tip: Aim for color balance.

Recipe FAQ

Why is the rice sticky?
The fat from coconut milk and the starch make it sticky, which is necessary for holding the cone shape.
I don't have galangal.
Use ginger with a bit of lemon zest, though the pine-like flavor of galangal is unique.

Ingredients

  • 2 cups Jasmine Rice
  • 1 3/4 cups Coconut Milk (canned, full fat)
  • 1 cup Water
  • 1 tsp Turmeric Powder
  • 1 piece Galangal (or Ginger)
  • 2 leaves Pandan Leaves (or 1 stalk lemongrass)
  • 1 tsp Salt
  • 1 lb Chicken Thigh Fillets
  • 2 tbsp Coconut Oil
  • 1 small Onion
  • 3 cloves Garlic
  • 2 tbsp Kecap Manis (Sweet Soy Sauce)
  • 1 tsp Ground Coriander
  • 3 whole Hard Boiled Eggs
  • 1 whole English Cucumber
  • 1/4 cup Roasted Peanuts