Nasi Kunyit (Yellow Turmeric Glutinous Rice)

by Angie Liew
Yellow Glutinous rice is sometimes called Turmeric Glutinous Rice or what we locals would call “Nasi Kunyit” or “Pulut Kunyit”. Whatever the name they are actually the same dish, made of glutinous rice and tumeric. This celebratory dish is considered very traditional and is usually served with curries during weddings and special occasions by the Malay and Chinese community in Malaysia. The vivid bright yellow colour of glutinous rice represents good fortune, wealth and royalty.
 
 
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Yellow Glutinous Rice
By Angie Liew of Huang Kitchen
Yellow Glutinous rice is sometimes called Turmeric Glutinous Rice or what we locals would call “Nasi Kunyit” or “Pulut Kunyit”. Whatever the name they are actually the same dish, made of glutinous rice and tumeric. This celebratory dish is considered very traditional and is usually served with curries during weddings and special occasions by the Malay and Chinese community in Malaysia. The vivid bright yellow colour of glutinous rice represents good fortune, wealth and royalty.
Ingredients
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Instructions
  1. Wash and rinse glutinous rice in lots of water, then drain. Repeat this until the water runs clear.
    Wash and rinse glutinous rice in lots of water, then drain. Repeat this until the water runs clear.
  2. Fill with just enough water to cover the rice. Add turmeric powder and dried tamarind skin. Stir to mix well.
    Fill with just enough water to cover the rice. Add turmeric powder and dried tamarind skin. Stir to mix well.
    Fill with just enough water to cover the rice. Add turmeric powder and dried tamarind skin. Stir to mix well.
    Fill with just enough water to cover the rice. Add turmeric powder and dried tamarind skin. Stir to mix well.
  3. Then put aside for several hours or preferably overnight.
    Then put aside for several hours or preferably overnight.
  4. At this point, the rice should be stained yellow from the tumeric powder.
    At this point, the rice should be stained yellow from the tumeric powder.
  5. When ready to cook, drain the water from the rice. Put in the peppercorns.
    When ready to cook, drain the water from the rice. Put in the peppercorns.
  6. To get the pan ready for steaming, lay some pandan leaves at the bottom of the pan.
    To get the pan ready for steaming, lay some pandan leaves at the bottom of the pan.
    To get the pan ready for steaming, lay some pandan leaves at the bottom of the pan.
    To get the pan ready for steaming, lay some pandan leaves at the bottom of the pan.
  7. Fill the pan with the rice.
    Fill the pan with the rice.
    Fill the pan with the rice.
    Fill the pan with the rice.
  8. Prepare the wok for steaming.
    Prepare the wok for steaming.
    Prepare the wok for steaming.
    Prepare the wok for steaming.
  9. Place the pan with glutinous rice into the wok to steam.
    Place the pan with glutinous rice into the wok to steam.
  10. Next pour 1/3 (65ml) of the santan into a bowl and add water to dilute it.
    Next pour 1/3 (65ml) of the santan into a bowl and add water to dilute it.
    Next pour 1/3 (65ml) of the santan into a bowl and add water to dilute it.
    Next pour 1/3 (65ml) of the santan into a bowl and add water to dilute it.
  11. Sprinkle the salt into the diluted coconut milk.
    Sprinkle the salt into the diluted coconut milk.
  12. Let the glutinous rice steam on medium high heat for 5 minutes. Then start adding spoonfuls full of diluted santan into it. Turn the rice a little to prevent sticking to pan.
    Let the glutinous rice steam on medium high heat for 5 minutes. Then start adding spoonfuls full of diluted santan into it. Turn the rice a little to prevent sticking to pan.
    Let the glutinous rice steam on medium high heat for 5 minutes. Then start adding spoonfuls full of diluted santan into it. Turn the rice a little to prevent sticking to pan.
    Let the glutinous rice steam on medium high heat for 5 minutes. Then start adding spoonfuls full of diluted santan into it. Turn the rice a little to prevent sticking to pan.
  13. Repeat the process every 10 minutes until the rice is almost cooked (20 minutes)
    Repeat the process every 10 minutes until the rice is almost cooked (20 minutes)
  14. When rice is moist and almost cooked, add the remaining of the concentrated coconut milk (2/3 or 135ml).
    When rice is moist and almost cooked, add the remaining of the concentrated coconut milk (2/3 or 135ml).
  15. Mix and stir well.
    Mix and stir well.
    Mix and stir well.
    Mix and stir well.
  16. Put the cover back and steam until rice is fully cooked (another 10 minutes).
    Put the cover back and steam until rice is fully cooked (another 10 minutes).
  17. Remove pandan leaves from rice before serving.
    Remove pandan leaves from rice before serving.
    Remove pandan leaves from rice before serving.
    Remove pandan leaves from rice before serving.
  18. Serve the yellow glutinous rice with chicken curry or rending.
    Serve the yellow glutinous rice with chicken curry or rending.
    Serve the yellow glutinous rice with chicken curry or rending.
    Serve the yellow glutinous rice with chicken curry or rending.
Notes

The most important thing to remember when making yellow glutinous rice is not to add too much water. Otherwise it will stick together and soggy.

Must occasionally sprinkle dilute coconut milk on glutinous rice when steaming to make sure the rice is uniformly moist.

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2 comments

Angie Liew June 30, 2014 - 11:12 am

Thanks Esther. Glad you like it.

Reply
Esther Wong June 30, 2014 - 10:09 am

This is such a wonderful dish! Love the presentation, thanks for hosting this lovely post, Angie!

Reply

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