Tumpeng is a vibrant, iconic Indonesian dish that’s as much a feast for the eyes as it is for the palate. This ceremonial rice dish, shaped into a majestic cone, symbolizes gratitude and prosperity in Javanese culture. Often served at celebrations like birthdays, weddings, or religious festivals, Tumpeng features turmeric-tinted yellow rice surrounded by an array of flavorful side dishes, such as spicy chicken, tempeh, eggs, and vegetables. The cone shape represents a mountain, reflecting spiritual and cultural significance, while the colorful sides make it a communal dish meant to be shared. Crafting Tumpeng is an art, but with this detailed recipe, you’ll create a stunning centerpiece that’s rich in flavor and tradition.
Ingredients (Serves 6-8)
For the Yellow Rice (Nasi Kuning)
- 500g (2.5 cups) jasmine rice or long-grain rice
- 600ml (2.5 cups) coconut milk (fresh or canned, diluted with water if thick)
- 1 teaspoon ground turmeric (or 3 cm fresh turmeric, grated)
- 2 stalks lemongrass, bruised and tied into knots
- 3 kaffir lime leaves
- 2 pandan leaves, tied into knots (optional, for aroma)
- 1 teaspoon salt
- 1 tablespoon lime juice (for brightness)
For the Side Dishes
Ayam Goreng Bumbu Kuning (Spiced Fried Chicken):
- 1 kg (2.2 lbs) chicken thighs or drumsticks, bone-in
- 2 cm fresh turmeric (or 1 teaspoon ground turmeric)
- 2 cm fresh ginger
- 3 cloves garlic
- 2 shallots
- 1 teaspoon coriander seeds, toasted
- 1 teaspoon salt
- 1/2 teaspoon sugar
- 200ml (3/4 cup) water
- Vegetable oil for frying
Telur Pindang (Spiced Boiled Eggs):
- 6 large eggs
- 3 shallots, sliced
- 2 cloves garlic, sliced
- 2 bay leaves
- 1 tablespoon soy sauce
- 1 teaspoon palm sugar
- 500ml (2 cups) water
Sambal Goreng Tempeh (Spicy Fried Tempeh):
- 300g tempeh, cut into thin 3 cm strips
- 3 shallots, sliced
- 2 cloves garlic, sliced
- 3 red chilies, sliced (adjust for spice level)
- 1 tablespoon tamarind paste, dissolved in 2 tablespoons water
- 1 tablespoon palm sugar
- 1 teaspoon salt
- 2 tablespoons vegetable oil
Urap Sayur (Spiced Coconut Vegetables):
- 200g green beans, trimmed and blanched
- 100g bean sprouts, blanched
- 1 cup shredded coconut (fresh or desiccated, rehydrated)
- 2 kaffir lime leaves, finely sliced
- 2 shallots, sliced
- 1 clove garlic
- 2 red chilies, sliced
- 1 teaspoon shrimp paste (optional, for umami)
- 1 teaspoon salt
- 1/2 teaspoon sugar
For Garnish and Presentation
- Banana leaves (for lining the platter)
- Cucumber, sliced into decorative shapes
- Tomato, sliced or shaped into roses
- Red chilies, sliced for garnish
- Fried shallots (store-bought or homemade)
- Parsley or cilantro sprigs (optional, for color)
Equipment
- Rice cooker or large pot with lid
- Tumpeng mold (cone-shaped, or use a bowl and plate to shape)
- Mortar and pestle or food processor
- Large frying pan or wok
- Saucepan for boiling eggs
- Large round platter (for presentation)
- Small bowls for side dishes
- Sharp knife and cutting board
Step-by-Step Recipe
Step 1: Prepare the Yellow Rice (Nasi Kuning)
The golden rice is the centerpiece of Tumpeng, so let’s start here.
- Rinse the Rice: Place the jasmine rice in a large bowl and rinse under cold water until the water runs clear (about 3-4 rinses) to remove excess starch. Drain well.
- Cook the Rice: In a rice cooker or large pot, combine the rice, coconut milk, ground turmeric, lemongrass, kaffir lime leaves, pandan leaves (if using), salt, and lime juice. Stir gently to mix. If using a pot, bring to a boil, then reduce to low heat, cover, and simmer for 15-20 minutes until the rice is cooked and the liquid is absorbed. Fluff with a fork and let cool slightly.
- Shape the Rice: Lightly grease a cone-shaped Tumpeng mold (or a deep bowl) with vegetable oil. Pack the warm rice tightly into the mold, pressing down to ensure it holds its shape. Let it sit for 10 minutes, then invert onto a banana leaf-lined platter to form the cone. If using a bowl, unmold onto a plate and shape into a cone with your hands or a spatula.
Pro Tip: Slightly warm rice is easier to mold than hot rice. If the rice cools too much, it may not hold its shape, so work quickly.
Step 2: Make Ayam Goreng Bumbu Kuning (Spiced Fried Chicken)
This fragrant fried chicken adds a savory, crispy element to the Tumpeng spread.
- Make the Spice Paste: In a mortar and pestle or food processor, blend turmeric, ginger, garlic, shallots, coriander seeds, salt, and sugar into a smooth paste.
- Marinate the Chicken: Rub the spice paste over the chicken pieces and let marinate for 30 minutes (or up to 2 hours in the fridge for deeper flavor).
- Simmer the Chicken: In a large pan, combine the marinated chicken with 200ml water. Bring to a boil, then reduce to a simmer, cover, and cook for 20-25 minutes until the chicken is tender and cooked through. Remove the chicken and reserve the cooking liquid.
- Fry the Chicken: Heat 1 cup of vegetable oil in a wok or frying pan over medium-high heat. Fry the chicken pieces for 3-4 minutes per side until golden and crispy. Drain on paper towels.
Pro Tip: Save the reserved cooking liquid to drizzle over the chicken for extra flavor when serving.
Step 3: Prepare Telur Pindang (Spiced Boiled Eggs)
These spiced eggs add a rich, savory touch to the Tumpeng platter.
- Boil the Eggs: Place eggs in a saucepan, cover with water, and bring to a boil. Cook for 10 minutes, then transfer to an ice bath to cool. Peel carefully.
- Make the Spiced Broth: In a saucepan, combine 500ml water, sliced shallots, garlic, bay leaves, soy sauce, and palm sugar. Bring to a boil, then add the peeled eggs. Simmer for 15-20 minutes until the eggs take on a light brown color and absorb the flavors.
- Cool and Slice: Remove the eggs and let cool. Slice in half lengthwise for presentation.
Pro Tip: For a deeper color, simmer the eggs longer or add a splash of dark soy sauce to the broth.
Step 4: Make Sambal Goreng Tempeh (Spicy Fried Tempeh)
This spicy, sweet tempeh dish adds crunch and bold flavor.
- Fry the Tempeh: Heat 1/2 cup vegetable oil in a frying pan over medium heat. Fry the tempeh strips for 2-3 minutes per side until golden and crispy. Drain on paper towels.
- Make the Spice Paste: In a mortar and pestle or food processor, blend shallots, garlic, red chilies, tamarind paste, palm sugar, and salt into a paste.
- Cook the Tempeh: In a clean pan, heat 2 tablespoons vegetable oil over medium heat. Sauté the spice paste for 3-4 minutes until fragrant. Add the fried tempeh and toss to coat. Cook for 2-3 minutes until the tempeh is well-coated and slightly caramelized.
Pro Tip: Adjust the chilies to your spice tolerance. For extra heat, include a few bird’s eye chilies in the paste.
Step 5: Prepare Urap Sayur (Spiced Coconut Vegetables)
This fresh, spiced vegetable dish adds a vibrant, crunchy contrast.
- Blanch the Vegetables: Bring a pot of water to a boil. Blanch the green beans for 2 minutes and bean sprouts for 30 seconds. Drain and plunge into ice water to stop cooking. Drain again and set aside.
- Make the Coconut Dressing: In a mortar and pestle or food processor, blend shallots, garlic, red chilies, shrimp paste (if using), salt, and sugar into a paste. In a dry pan, toast the shredded coconut over medium heat for 3-4 minutes until golden. Mix the coconut with the spice paste and sliced kaffir lime leaves.
- Toss the Vegetables: In a large bowl, combine the blanched vegetables with the coconut dressing. Toss gently to coat evenly.
Pro Tip: Freshly grated coconut is ideal, but if using desiccated coconut, rehydrate it with a splash of warm water before toasting.
Step 6: Assemble and Present the Tumpeng
Now, let’s bring this festive masterpiece together.
- Prepare the Platter: Line a large round platter with clean banana leaves for an authentic, vibrant base.
- Place the Rice Cone: Position the molded yellow rice cone in the center of the platter. If needed, gently reshape to ensure a smooth, conical shape.
- Arrange the Sides: Artfully arrange the side dishes around the rice cone in small piles or bowls:
- Place the fried chicken pieces in a neat row or cluster.
- Arrange the halved spiced eggs, cut side up, for visual appeal.
- Add a portion of sambal goreng tempeh for a spicy kick.
- Include a pile of urap sayur for freshness.
- Garnish: Decorate the platter with cucumber slices, tomato roses, red chili slices, fried shallots, and parsley or cilantro sprigs. Create a balanced, colorful arrangement, ensuring each side dish is visible and accessible.
- Add Sambal: Serve sambal oelek or sambal tauco in a small bowl on the side for those who want extra heat.
Presentation Tip: Traditionally, the rice cone is sliced vertically to share, symbolizing abundance. Use a sharp knife to cut wedges of rice and serve with portions of each side dish.
Tips for Success
- Rice Molding: Use a cone-shaped mold for authenticity, but a bowl or even a small traffic cone lined with plastic wrap works in a pinch. Lightly oil the mold to prevent sticking.
- Ingredient Sourcing: Find kluwak, pandan leaves, and tempeh at Asian markets or online. Substitute macadamia nuts for candlenuts if needed.
- Spice Adjustments: Tailor the chili levels in the tempeh and sambal to your preference. For milder flavors, remove chili seeds or reduce quantities.
- Make Ahead: Prepare the side dishes a day in advance and refrigerate. Cook the rice on the day of serving for the best texture and color. Reheat sides gently before assembling.
- Storage: Store leftovers separately in airtight containers in the fridge for up to 3 days. The rice can be reheated in a steamer to maintain moisture.
Nutritional Information (Per Serving, Approximate)
- Calories: 600-700 kcal (varies by portion and sides)
- Protein: 35g
- Fat: 30g
- Carbohydrates: 60g
- Sodium: 900mg
Tumpeng is more than a meal—it’s a celebration of community, gratitude, and Indonesian heritage. Crafting this dish is a journey, but the result is a stunning, flavorful centerpiece that will wow your guests and fill your table with joy. Whether you’re marking a special occasion or simply craving a taste of Java, this Tumpeng recipe brings tradition to life.
Need help finding ingredients like pandan leaves or shaping the perfect rice cone? Want ideas for additional side dishes or vegetarian adaptations? Let me know, and I’ll guide you through it. Happy cooking, and selamat menikmati!