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Compressed Rice for Chicken Satay

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Compressed Rice for Chicken Satay

Rice & Noodles
Category
Rice & Noodles

Easy
Difficulty
Easy

Total Time
Total Time
Prep 05 M / Cook 30 M

Servings
Yield
2 Servings

Grace Teo
Grace Teo   thegraceteo
Published on December 19, 2014

  Based on 802 ratings  Watch Now

Ingredients

1 cup
rice
2 cup
water
1
pandan leaves  
salt

Background

The term nasi impit literally means rice compressed. The dish is made up of cooked rice which is then compressed in a container to a height of ca. 2.5 cm. In countries such as Indonesia, Malaysia and Singapore, compressed rice is often served together with satay or grilled skewered meat. It tastes best when dipped with peanut sauce.

Which type of rice to use?

Jasmine rice is the best choice for preparing nasi impit.

Can I use a rice cooker?

Of course, rice cooker can be used to cook nasi impit. As long as the rice is fully cooked, it is not a problem.

How long should I let compressed rice rest?

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 tastes best served chilled. You may also leave it at room temperature for 4-5 hours.

Can nasi impit be served warm?

Of course. Just steam or microwave the cubed nasi impit.

How to cut nasi impit?

It is easier to cut nasi impit when it is chilled. Using a sharp clean knife, cut the rice in one direction. Clean the knife with a damp cloth after cutting each slice.

Dishes to serve with nasi impit

Nasi impit 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

Steps

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Step 1/4

Rinse rice thoroughly. Add water to rice along with a pinch of salt and a knotted pandan leaf. Cook over high heat. Once it starts to boil, reduce heat to the lowest. Let it simmers for 5 minutes.

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Step 2/4

Once the rice is cooked, use a fork or a potato masher to mash the rice until the grains are no longer obvious.

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Step 3/4

Fluff rice and allow it to cook for another 10 minutes. If it is still uncooked, add some water and mix well. Cook for another 5 to 10 minutes. Once rice is fully cooked, cover the pot and remove from stove.

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Step 4/4

Shape and compress the rice in a square or rectangular pan using cling wrap. Refrigerate or leave at room temperature.

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