500g glutinous rice
1 1/2 tbsp turmeric powder
2 pieces dried tamarind skin (asam keping) or 1 tbsp lime juice
1 grated coconut
1 tsp salt
20 white peppercorns
2 pandan leaves, knotted
Wash and soak glutinous rice in clean water. Add turmeric powder and dried tamarind skin or lime juice and put aside for several hours or preferably overnight.
Add 3 tbsp water to the grated coconut to squeeze out thick coconut milk. Add just enough water and squeeze out thin coconut milk.
Put rice in a steaming tray and add thin coconut milk to cover the rice. Mix in peppercorns and add pandan leaves.
Steam rice over high heat until nearly cooked for 20 minutes.
Combine salt with thick coconut milk. Remove rice from steamer. Stir in thick coconut milk and continue to steam for another 8 to 10 minutes. Serve nasi kunyit with chicken curry.