PenangTime.com: Recipe Guide
NASI KUNYIT
Authentic home-style preparation with local flair
CHEF'S SNAPSHOT
This recipe reflects Penang's vibrant street heritage. Master heat control, prep everything first, and work with confidence for authentic flavour that captures the soul of Malaysian cuisine.
Have all ingredients within reach for speed and smooth execution.
High heat brings depth and the signature "wok hei" — don't over-stir.
Follow the sequence — timing and order shape perfect results.
Ingredients
Gather these fresh ingredients before you start cooking. Quality ingredients make all the difference. If an ingredient has no measurement, the amount is up to your discretion.
- 500g glutinous rice (washed and soaked)
- 1 tbsp turmeric powder
- 1 piece asam gelugor (dried tamarind slice)
- 250ml thick coconut milk
- 1 tsp salt
- 2-3 pandan leaves (knotted)
- Water for steaming
Method
Follow each stage deliberately. Technique and timing shape the final texture, aroma and depth of flavour.
- Soak: Wash glutinous rice. Soak it in water mixed with turmeric powder and asam gelugor for at least 5 hours or overnight. drain well.
- First Steam: Prepare a steamer with water. Place the rice in the steamer tray with pandan leaves. Steam for 20 minutes.
- Season: While steaming, mix the coconut milk with salt.
- Mix: Remove rice from steamer. Transfer to a bowl and pour the salted coconut milk over it. Mix well.
- Second Steam: Return the rice to the steamer and steam for another 10–15 minutes until the rice is glossy and fully cooked.
Insider Tips
Expert advice to elevate your cooking and achieve authentic restaurant-quality results.
- The asam gelugor helps the rice turn a bright, shiny yellow.
- Ensure the water in the steamer is boiling rapidly before placing the rice in.
Tried this recipe?
Head over to the food guide page to discover top spots serving authentic Nasi Kunyit in Penang and compare flavour profiles.