Yellow rice, Cassava Cake and Ceremonial Rice Platter (recipes) by Kadek Supartini – Culinary Arts Professional Chef originally from Bali, Indonesia
Yellow Rice (Nasi Kuning)
3 cups white rice
1 can of coconut milk
3 cups water
3 pieces lime leafs (optional)
2 sprigs pandan leaves (optional)
1 teaspoon turmeric
Mix coconut milk and water in the medium pot, add the rest of the ingredients and boil with medium heat and stir occasionally. Cook the rice half through about 10 minutes and then turn off the heat.
Heat the water inside the steamer, and when the water is boiling, take out the rice from the pot, and spoon it into the steamer. Steam the rice until tender for about 15 to 20 minutes.
Take out the lemon grass and the lime leaf and ready to serve with other preparations for meal.
CASSAVA CAKE (GETUK LINDRI)
3 lb peeled fresh cassava
1 cup shredded palms sugar (dark brown sugar)
2 ½ cups grated fresh or frozen coconut (defrosted)
¼ teaspoon vanilla
Steam the cassava until tender. After cook, put them into the big bowl and add the palm sugar or brown sugar, 1 cup coconut, vanilla and salt. Mash the cassava in bowl while it is still hot, until smooth and blend well liked dough. After cool off, put the cassava dough in the tray and shape as you like. It can also be shape like hair bundle by using meat grinder or potato masher. Put the cassava dough into the potato masher and squeez them, when cassava come out like hair, scoop carefully so the shape stays together and put on the platter.
Serve with salted grated coconut (optional). If you’re using cookie cutter, make sure to grease the cutter before you use it.