Name: Vegetarian Tumpeng with Jackfruit Rendang
Prep time: 50 min
Cook time: 120 min
Total time: 170 min
Yield: 6 servings
Cuisine: Asian cuisine
Ingredients: 3 cup jasmine rice (rinsed and drained); 400 ml coconut milk (full fat); 2 cup water; 2 tsp turmeric powder (or 2 inches fresh turmeric, grated); 1 pcs lemongrass stalk (bruised); 3 pcs kaffir lime leaves (torn); 1.5 tsp salt (or to taste); 1 kg young jackfruit (canned or fresh, drained and shredded); 150 g rendang paste (store-bought or homemade); 400 ml coconut milk (thick); 200 ml coconut milk (thin); 1 tbsp sugar (palm sugar preferred); 1 tsp salt (or to taste); 2 tbsp vegetable oil (for sautéing); 150 g long beans (trimmed and cut into 2-inch pieces); 100 g bean sprouts (rinsed); 100 g spinach (trimmed); 150 g grated coconut (freshly grated preferred); 1 tsp lemongrass (finely minced); 1 tsp galangal (finely minced); 2 pcs chili padi (finely chopped (adjust to taste)); 1 tsp garlic (minced); 0.5 tsp salt; 0.5 tsp sugar; 300 g firm tofu (pressed and cut into bite-sized pieces); ml vegetable oil (for deep frying); cucumber (sliced); hard-boiled eggs (sliced); fried shallots

A festive Indonesian Vegetarian Tumpeng is served on a platter. The yellow turmeric rice, shaped into a cone, sits proudly in the center, accompanied by mounds of savory jackfruit rendang, a fresh vegetable salad with coconut, and crispy fried tofu. Sliced cucumber and fried shallots add a final touch of color to this celebratory dish.

Classic DishTumpeng

Embark on a culinary journey to Indonesia with this vibrant Vegetarian Tumpeng, a plant-based twist on a beloved ceremonial dish. Tumpeng, traditionally a cone-shaped mound of yellow turmeric rice (nasi kuning), symbolizes prosperity and gratitude, often gracing celebrations from birthdays to religious holidays across the archipelago. This vegetarian rendition masterfully captures its essence, featuring the fragrant nasi kuning as its base, generously infused with aromatic turmeric and creamy coconut milk. The star accompaniment is a rich, slow-cooked jackfruit rendang, its tender young jackfruit shreds mimicking the texture of slow-braised meat with a complex, spicy, and deeply savory rendang paste. Complementing these are vibrant sides like 'urap sayur' – a fresh mix of blanched vegetables tossed with spiced grated coconut – and crispy fried tofu, adding delightful textures and flavors. Perfect for gatherings, this dish offers a wholesome and ethical exploration of traditional Indonesian flavors. Discover the joy of creating this iconic, visually stunning, and delicious vegetarian centerpiece that's sure to impress your guests and fulfill your adventurous cooking spirit.

Preparation time: 50 min
Cooking time: 2 hrs
Total time: 2 hrs 50 min
Servings: 6

Recipe extras

CourseMain

ComplexityMedium

Units:

Scale:

Ingredients

Nasi Kuning (Yellow Rice)

3 cup jasmine rice(rinsed and drained)
13 1/2 fl oz coconut milk(full fat)
2 cup water
2 tsp turmeric powder(or 2 inches fresh turmeric, grated)
1 pc lemongrass stalk(bruised)
3 pcs kaffir lime leaves(torn)
1 1/2 tsp salt(or to taste)

Jackfruit Rendang

2lb young jackfruit(canned or fresh, drained and shredded)
5oz rendang paste(store-bought or homemade)
13 1/2 fl oz coconut milk(thick)
6 3/4 fl oz coconut milk(thin)
1 tbsp sugar(palm sugar preferred)
1 tsp salt(or to taste)
2 tbsp vegetable oil(for sautéing)

Vegetable Salad (Urap Sayur)

5oz long beans(trimmed and cut into 2-inch pieces)
4oz bean sprouts(rinsed)
4oz spinach(trimmed)
5oz grated coconut(freshly grated preferred)
1 tsp lemongrass(finely minced)
1 tsp galangal(finely minced)
2 pcs chili padi(finely chopped (adjust to taste))
1 tsp garlic(minced)
1/2 tsp salt
1/2 tsp sugar

Fried Tofu

11oz firm tofu(pressed and cut into bite-sized pieces)
ml vegetable oil(for deep frying)

Garnishes (Optional)

cucumber(sliced)
hard-boiled eggs(sliced)
fried shallots

Rating:

5.01 ratings

Instructions

Prepare the Nasi Kuning

1In a rice cooker pot, combine the rinsed jasmine rice, coconut milk, water, turmeric powder, bruised lemongrass, torn kaffir lime leaves, and salt.
2Stir well to combine. Cook the rice according to your rice cooker's instructions for white rice.
3Once cooked, remove the lemongrass and kaffir lime leaves. Fluff the rice gently with a fork.

Make the Jackfruit Rendang

1Heat vegetable oil in a large pot or wok over medium heat. Add the rendang paste and sauté until fragrant, about 2-3 minutes.
2Add the shredded young jackfruit and stir to coat with the rendang paste. Cook for 5 minutes, stirring occasionally.
3Pour in the thick coconut milk, followed by the thin coconut milk. Add sugar and salt. Bring to a simmer.
4Reduce heat to low, cover partially, and simmer for at least 90 minutes, or until the jackfruit is tender and the sauce has thickened considerably, resembling a rich, dry curry. Stir occasionally to prevent sticking.
5Taste and adjust seasoning if necessary.

Prepare the Urap Sayur

1Blanch the long beans, bean sprouts, and spinach separately in boiling salted water until just tender-crisp. Drain well and set aside.
2In a small bowl, mix the grated coconut with minced lemongrass, galangal, chili padi, garlic, salt, and sugar. You can lightly steam this mixture for about 5 minutes if you prefer a cooked urap, or use it raw for a fresher taste.
3In a large bowl, gently toss the blanched vegetables with the spiced grated coconut mixture until well combined.

Fry the Tofu

1Heat vegetable oil in a wok or deep pan over medium-high heat for deep frying.
2Carefully add the tofu pieces in batches and fry until golden brown and crispy on all sides. Remove with a slotted spoon and drain on paper towels.

Assemble the Tumpeng

1Grease a cone-shaped mold or a small bowl with a neutral oil.
2Pack the cooked nasi kuning firmly into the mold. Invert the mold onto a serving platter to create the cone shape. Tap gently and lift the mold.
3Arrange the jackfruit rendang around the base of the nasi kuning cone. Place the urap sayur and fried tofu attractively on the platter.
4Optionally, garnish with sliced cucumber, hard-boiled eggs, and fried shallots.

Instructions

Prepare the Nasi Kuning

1In a rice cooker pot, combine the rinsed jasmine rice, coconut milk, water, turmeric powder, bruised lemongrass, torn kaffir lime leaves, and salt.
2Stir well to combine. Cook the rice according to your rice cooker's instructions for white rice.
3Once cooked, remove the lemongrass and kaffir lime leaves. Fluff the rice gently with a fork.

Make the Jackfruit Rendang

1Heat vegetable oil in a large pot or wok over medium heat. Add the rendang paste and sauté until fragrant, about 2-3 minutes.
2Add the shredded young jackfruit and stir to coat with the rendang paste. Cook for 5 minutes, stirring occasionally.
3Pour in the thick coconut milk, followed by the thin coconut milk. Add sugar and salt. Bring to a simmer.
4Reduce heat to low, cover partially, and simmer for at least 90 minutes, or until the jackfruit is tender and the sauce has thickened considerably, resembling a rich, dry curry. Stir occasionally to prevent sticking.
5Taste and adjust seasoning if necessary.

Prepare the Urap Sayur

1Blanch the long beans, bean sprouts, and spinach separately in boiling salted water until just tender-crisp. Drain well and set aside.
2In a small bowl, mix the grated coconut with minced lemongrass, galangal, chili padi, garlic, salt, and sugar. You can lightly steam this mixture for about 5 minutes if you prefer a cooked urap, or use it raw for a fresher taste.
3In a large bowl, gently toss the blanched vegetables with the spiced grated coconut mixture until well combined.

Fry the Tofu

1Heat vegetable oil in a wok or deep pan over medium-high heat for deep frying.
2Carefully add the tofu pieces in batches and fry until golden brown and crispy on all sides. Remove with a slotted spoon and drain on paper towels.

Assemble the Tumpeng

1Grease a cone-shaped mold or a small bowl with a neutral oil.
2Pack the cooked nasi kuning firmly into the mold. Invert the mold onto a serving platter to create the cone shape. Tap gently and lift the mold.
3Arrange the jackfruit rendang around the base of the nasi kuning cone. Place the urap sayur and fried tofu attractively on the platter.
4Optionally, garnish with sliced cucumber, hard-boiled eggs, and fried shallots.

Nutrition Information

Calories: 651 kcal
Protein: 18 g
Fat: 36 g
Carbs: 71 g

Nutrient	Per serving
Calories	651 kcal
Protein	18 g
Fat	36 g
Carbs	71 g

Tips

For the rendang, ensure the jackfruit is well-drained to avoid a watery sauce. Simmering time is key to tender jackfruit and thick sauce.
Don't overcook the vegetables for the urap; they should retain a slight bite for texture. Adjust chili to your preferred level of spice.
Serve the tumpeng immediately after assembly. The visual appeal is as important as the taste, so arrange components artfully.

Vegetarian Tumpeng with Jackfruit Rendang

Instructions

Nutrition Information

Tips

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