Nasi Tumpeng
A stunning cone-shaped mound of fragrant coconut rice surrounded by quick-cooked vegetables, eggs, and shrimp. This festive Indonesian dish is easier than it looks and makes an impressive centerpiece.
- Total time
- 35 min
- Servings
- 4
- Calories
- 420
- Protein
- 18g
Ingredients
- 3 cups cooked jasmine rice, cooled to room temperature
- ¾ cup coconut milk
- ½ lb shrimp, peeled and deveined
- 2 whole eggs
- 1 whole cucumber
- 1 pinch salt and pepper to taste
Instructions
- 1
Pour the cooled rice into a medium bowl and drizzle with 0.75 cup coconut milk, stirring gently with a fork until the rice is evenly moistened and slightly fragrant, about 1 minute.
- 2
Slice the cucumber lengthwise in half, then place each half flat-side down and slice crosswise into 1/4-inch-thick half-moons; place them in a small bowl on the side.
- 3
Pat the shrimp dry with paper towels to remove excess moisture, which helps them cook faster and brown better.
- 4
Heat 1 tablespoon olive oil in a large skillet over medium-high heat until it shimmers and moves quickly when you tilt the pan, about 90 seconds.
- 5
Add the shrimp in a single layer and cook without moving them for 2 minutes until the undersides turn pink, then flip each one and cook for 1 more minute until the other side is pink.
- 6
Transfer the cooked shrimp to a clean plate; do not wash the skillet.
- 7
Crack both eggs into the same skillet and cook over medium heat, stirring gently once, until the whites are set and yolks are still runny, about 3 minutes.
- 8
Slide the cooked eggs onto a separate clean plate.
- 9
Lightly oil your hands with olive oil so the rice won't stick; form the coconut rice into a tall cone shape by packing it firmly into a cone or bowl, then carefully invert it onto a large serving platter.
- 10
Arrange the cooked shrimp, eggs, and cucumber slices around the base of the rice cone in clusters, creating sections of color.
- 11
Sprinkle salt and pepper over the top of the rice mound, then serve immediately while the shrimp and eggs are still warm.
Tools you’ll need
- medium mixing bowl
- fork
- small bowl
- cutting board
- chef's knife
- paper towels
- large skillet (12-inch)
- spatula
- clean plate
- large serving platter
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