Nasi tumpeng is often prepared for special occasions like communal feast or we call it ‘selamatan’. It made from rice, cooked in coconut milk tinted yellow with freshly-granted turmeric, then steamed. Then after it cooked, it is shaped like a cone. Depending on the scale of the selamatan, the rice may then colour adorned with number of dishes like fried chicken, omelette strips, fried dried anchovies, whole boiled eggs fried in a sauce, sweet and sour pickled vegetables, cucumber slices and red chillies cut into flower shapes.
Back then in my hometown, usually we make this special yellow rice tumpeng to celebrate the Independence Day. We cooked it for more people so that we can eat it together with all the neighbours. And since I am away from home, I can’t expect somebody will give it to me. Then I have to make it by myself, even though it takes time and extra effort. Good thing, it is only once a year!
The only problem is I don’t have the model to make the cone-shape rice. We usually use some cone-shape model from aluminium. But no one selling it here, so I have to be creative and make a simple cone from paper.
Cooking time: 3 hours
Step by step how to make Cone-Rice shaped model (cetakan tumpeng)
1. Prepare the materials. All you need:
– 1 big thick paper / drawing book paper
– Aluminium foil
– Glue and scissor
2. How to make it
– Take the paper, then put the glue along the lines and diagonally.
– Then cover the paper with aluminium foil (only one side which would be the inner part of the cone, So that the rice won’t stick when you are using it)
– When the glue is already dry, shape the paper into cone, then give some glue to make it stronger. Then cut the below part around (like a circle) so that the cone can stand when you are using it.
Now after you have the model, you can start to make the rest of the meals.
Enjoy the cooking!!