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Tumpeng served with roasted chicken and peanuts
Traditional Indonesian turmeric rice cone with spiced chicken

Indonesian tumpeng

Author: Flavelo
Recipes Main Courses
Tumpeng is not just food, but a symbol of Indonesian culture: the cone-shaped turmeric rice represents the holy mountain, while the surrounding side dishes symbolise abundance and nature. On festive occasions, 'Slametan' ceremonies, the tip of the cone is offered to the most important guest as a sign of respect. The harmony of coconut milk and spices makes 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-shaped mould (or funnel)
  • Rice cooker or heavy-bottomed saucepan
  • Wok for the sides
  • Sieve for washing rice

Allergen Information

⚠️ Soya
⚠️ Peanuts
⚠️ Eggs

Instructions

1 ✓

Wash the rice in cold water 2-3 times until the water is less cloudy.

Tip: Washing removes excess surface starch so the cooked rice texture is better.
2 ✓

Place the rice in a saucepan. Pour in the coconut milk and water. Add the turmeric, salt, crushed galangal (or ginger), and the knotted pandan leaf. Bring to the boil, then cook over low heat, covered, until the liquid disappears.

Tip: In the presence of fat (coconut milk), turmeric pigments and antioxidants dissolve better.
3 ✓

Remove from heat and let steam under the lid for another 15 minutes. Then remove the spices (leaves, root).

Tip: During resting, the rice grains absorb the remaining steam, making them perfectly soft and mouldable.
4 ✓

Meanwhile, prepare the chicken: dice the meat, chop the onion and garlic. Heat the coconut oil and fry the onions.

Tip: Thorough frying gives the dish depth of flavour.
5 ✓

Add the chicken, sprinkle with coriander, and fry until whitened. Pour over the Kecap Manis and cook until the sauce caramelises into a thick, shiny glaze on the meat.

Tip: The sugary soy sauce coats the meat, forming a 'glaze'.
6 ✓

Press the yellow rice tightly into the moistened cone mould, then carefully turn out onto the centre of the plate.

Tip: Compacting is important for the cone to stand. If you don't have a mould, you can shape a mound with wet hands.
7 ✓

Arrange the chicken, sliced cucumber, halved boiled eggs around it, and sprinkle with peanuts.

Tip: Aim for symmetry and colour harmony when serving.

Recipe FAQ

Why is the rice sticky?
The fat content of coconut milk and the rice starch make it sticky, which is necessary for the cone shape to hold and not collapse.
What if I don't have galangal?
Use ginger mixed with a little grated lemon zest, although the original pine-like taste is hard to replace perfectly.

Ingredients

  • 400 g Jasmine rice
  • 400 ml Coconut milk (canned, high fat)
  • 200 ml Water
  • 1 tsp Turmeric powder
  • 1 piece Galangal root (or ginger)
  • 2 leaves Pandan leaves (or 1 stalk lemongrass)
  • 1 tsp Salt
  • 500 g Chicken thigh fillet
  • 2 tbsp Coconut oil
  • 1 head Onion
  • 3 cloves Garlic
  • 2 tbsp Kecap Manis (Indonesian sweet soy sauce)
  • 1 tsp Ground coriander
  • 3 pieces Boiled eggs (hard)
  • 1 piece Cucumber
  • 50 g Roasted peanuts