Impressive, fragrant, and certainly celebratory



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  • instant pot


  • 3 cups jasmine or other long-grain rice
  • cups water
  • ½ cup coconut cream
  • 1 Tbsp salt
  • 1 Tbsp turmeric
  • 3 kaffir lime leaves tear edges to release flavor
  • 2 pandan leaves knotted together
  • 1 stalk lemongrass trim off the woody top
  • 3 bay leaves
  • banana leaves wiped clean with a damp cloth
  • garnishes like cucumber, tomato, sambal, rolled egg, whatever you like!


  • Wash the rice in several changes of water until it runs clear. Drain with sieve to make sure all water is drained off.
  • Place the rice, coconut cream, water, spices, herbs, and seasonings in the inner pot or instant pot. Stir to mix everything. Close the lid. Set the steam release valve to seal. Press on "rice" setting. When it's done cooking, wait 10 minutes before release pressure completely. Keep it warm using the "warm" setting.
  • Make a cone with your banana leaves, one big and one mini. Stuff the warm rice into the big cone while it's still warm.
  • Pack it down as much as you can so it's tight. Carefully place it on a platter and then gently release the banana leaf cone. Place the mini cone on top of the cone. Arrange all side dishes around the rice.
  • Enjoy!
Course: Dinner
Region: Asia
Keyword: Party Food


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