The term nasi impit means rice and compressed. It leaves no one guessing as the dish is made out of cooked jasmine rice which is then compressed to ca. 2.5 cm of height. In countries such as Indonesia, Malaysia and Singapore, the compressed rice dish is often served with satay or grilled skewered meat. It tastes best when dipped with peanut sauce.
Jasmin rice is the best type of rice for nasi impit.
Of course, rice cooker can be used to cook nasi impit. As long as the rice is fully cooked, you can make nasi impit with it.
The texture of the compressed rice is firm yet not hard. Normally, it is kept in the refrigerator for at least 2 hours before serving for it is best served chilled. You may also leave it at room temperature for 4-5 hours.
Yes you may. Steam or microwaves cubed nasi impit to serve it warm.
Once chilled, it is easier to cut nasi impit. Using a sharp clean knife, cut through the rice using only one direction. Before moving on to the next slice, clean the knife with a wet cloth.
It is a definite delight when eaten together with warm peanut sauce. This is yet another fantastic combination of hot and cold flavours. Besides that, compressed rice can also be served in broth in a dish known as 'soto ayam'. However, if you are a lover of spicy food, have compressed rice with chicken rendang or chicken curry instead. You would definitely find it appealing too.
Compressed Rice for Chicken Satay is also known as: Nasi ImpitNasi HimpitLontong
Wash rice thoroughly. Add water to washed rice along with a pinch of salt. Also, add a knotted pandan leaf into the pot. Cook over high heat. Once it starts to boil, reduce heat to the lowest. Let rice simmers for 5 minutes.
Once rice is cooked, use a fork or a potato masher to mash the rice until grains of rice is no longer obvious.
Fluff rice and allow it to cook for another 10 minutes. If it is still uncooked, add some water and mix well to cook for another 5 to 10 minutes. Once rice is fully cooked, cover the pot and remove from stove.
Shape rice in a square or rectangular pan using cling wrap. Serve chilled (keep in refrigerator) or at room temperature.
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