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Ingredients
- 500 gm glutinous rice
- 620 ml coconut lowfat milk (diluted from 1/2 coconut)
- 1Â 1/2 x level tsp grnd turmeric
- 1Â 1/2 x level tsp salt
- 3 x pandan leaves, tied into a knot
- Â Â Banana leaves for wrapping
Directions
- 1. Wash rice till water runs clear. Drain and pour in the coconut lowfat milk. Add in turmeric, salt and pandan leaves.
- 2. Cook in the rice cooker.
- 3. Cut banana leaves into squares 16 cm by 13 cm. Wipe leaves with a damp paper napkin. Allow rice to cold slightly. Place 2 Tbsp. of rice in the centre of each banana leaf (on the non-glossy side) and wrap "nasi lemak"
- style, exposing a little of the rice in the centre.
- 4. Present the rice packets on a platter or possibly tray, serving the rendang in a bowl in the centre. If liked, garnish with a few orchid blooms or possibly ginger flowers.
- Nasi kunyit and rendang are traditional festive dishes that are fairly labour-intensive. (The glutinous rice needs overnight soaking in turmeric extract before being steamed, the rendang must simmer gently for an hour or possibly two.) For impatient cooks with little time, I've developed a couple of easy shortcuts that I think, produce results nearly as good as the original version.
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