How to Make Nasi Uduk (Traditional & Healthy Version)
Nasi Uduk is a beloved breakfast dish from the Betawi community of Jakarta, Indonesia. This fragrant coconut rice is a staple in Indonesian cuisine, celebrated for its rich aroma and subtle, savory flavor. Traditionally, Nasi Uduk is cooked with coconut milk, lemongrass, pandan leaves, and spices, resulting in a uniquely aromatic experience that reflects the vibrant spirit of Indonesia. Served with a variety of vegetarian side dishes like sambal, fried tempeh, and sliced cucumber, Nasi Uduk offers a balanced and satisfying start to the day. Indonesians often enjoy Nasi Uduk during breakfast, but it is equally popular for lunch and festive occasions. Its roots trace back to Betawi culinary traditions, where it's commonly found at street stalls and family gatherings. The dish's versatility, combined with its comforting flavors and wholesome ingredients, makes it a wonderful introduction to Indonesian food for international audiences. Nasi Uduk stands out for its simplicity, allowing the natural flavors of coconut, herbs, and rice to shine, making it a great choice for those seeking authentic and health-conscious Indonesian recipes.
Ingredients
- •1 cup Jasmine rice (beras wangi)
- •3/4 cup Coconut milk (santan)
- •1 cup Water (for rice)
- •1 stalk Lemongrass (serai, bruised)
- •2 leaves Pandan leaves (daun pandan, knotted)
- •1 leaf Bay leaf (daun salam)
- •1/2 tsp Salt
- •100g Tempeh (for side dish, optional)
- •1/2, sliced Cucumber (for garnish)
- •2 tbsp Fried shallots (bawang goreng, for topping)
Step-by-step instructions
Step 1 · Wash the jasmine rice thoroughly until water runs clear
Wash the jasmine rice thoroughly until water runs clear. Drain well.
Step 2 · In a rice cooker or pot
In a rice cooker or pot, combine rice, coconut milk, water, lemongrass, pandan leaves, bay leaf, and salt.
Step 3 · Cook the rice mixture on medium heat until boiling
Cook the rice mixture on medium heat until boiling. Once boiling, reduce heat to low, cover, and simmer until rice is cooked and liquid is absorbed.
Step 4 · Let the rice rest
Let the rice rest, covered, for 5 minutes after cooking. Remove lemongrass, pandan, and bay leaf.
Step 5 · Prepare tempeh side: slice tempeh
Prepare tempeh side: slice tempeh, pan-fry in a little oil until golden brown. Drain excess oil.
Step 6 · Serve Nasi Uduk hot
Serve Nasi Uduk hot, topped with fried shallots, cucumber slices, and tempeh on the side.
Why this recipe is healthy
This Nasi Uduk recipe uses minimal oil, moderate coconut milk, and includes nutrient-dense vegetarian sides. By focusing on whole foods and plant-based proteins, it delivers sustained energy and keeps calories in check. The aromatic herbs enhance flavor without extra sodium or fat, making it ideal for calorie-conscious eaters. Its balanced macros make it suitable for various diet types while preserving authentic Indonesian taste.
A note on tradition
Nasi Uduk originates from Betawi, the native Jakarta community, and is a central part of breakfast culture in Indonesia. It is often served during family gatherings, holidays, and special occasions such as Lebaran (Eid). Street vendors and markets delight locals and tourists alike with this iconic dish, reflecting the communal and festive spirit of Betawi tradition.