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Nasi Timbel – Sundanese Rice in Banana Leaf
Nasi Timbel is Sundanese rice from West Java. You press the hot rice tightly into banana leaf and steam the roll briefly, until it takes on the leaf's green, tea-like aroma. Pass the leaf over a flame first so it does not tear when you wrap it. The rice itself gets only salt. The sides bring the flavor: ayam goreng, tahu, tempeh, sambal and raw vegetables.
Nasi Timbel – Sundanese Rice in Banana Leaf
Laura Chen
4
25 minutes
35 minutes
350
Indonesian
Side dish
Nasi Timbel is Sundanese rice from West Java that you press hot into banana leaf and steam briefly, until it takes on the leaf's green, tea-like aroma. Unlike nasi liwet and nasi tutug oncom, the rice itself stays unseasoned. The sides bring the flavor: ayam goreng, tahu, tempeh, sambal and raw vegetables.
Ingredients
- 400 g jasmine rice
- 550 ml water
- 1 tsp salt
- 4 pieces banana leaf, about 30 x 40 cm each, frozen from an Asian grocery store
- 8 toothpicks for securing
- ½ cucumber, cut into sticks, to serve
Instructions
- Thaw the banana leaves, wipe them with a damp cloth and cut away the hard center rib.
- Wash the rice until the water runs clear and let it drain for 15 minutes.
- Bring the rice, water and salt to a boil, put on the lid and cook the rice over the lowest heat for 15 minutes. Then let it rest, covered, for 10 minutes.
- Pass the leaves over a gas flame or a hot stovetop, about 5 seconds per side, until they are shiny dark green and pliable.
- Put a quarter of the hot rice on a leaf and press it with a damp spoon into a firm roll about 12 cm long.
- Roll the leaf tightly around the rice, fold in the ends and secure them with toothpicks.
- Steam the parcels for 10 minutes in a steamer basket over boiling water, until the leaf smells fragrant.
- Serve the parcels closed with cucumber sticks and open them only at the table.
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