Nasi kunyit, a Malay and Nyonya dish of Malaysia, is glutinous rice cooked with turmeric and coconut milk that is served with chicken curry. The yellow coloured rice is often prepared by the Chinese and given to friends and relatives one month after a child is born to the family. It is served often with chicken curry or rending.

400g or 2 cups glutinous rice

1 tbsp turmeric powder or kunyit powder

1 cup thick coconut milk or santan (80ml of coconut cream with water)

2 cups thin santan or coconut milk

2 pieces dried tamarind pieces (asam keping)

15-20 white peppercorns

2-3 pandan leaves, tied into a knot

1 teaspoon salt (dissolve it into the thick santan)

1) Wash and clean the rice, then mix it with turmeric powder and tamarind pieces. Add water just up to the level of the rice and allow it to soak for 5 to six hours, or overnight.

2) Drained the rice and place it in a tray or casserole dish with the pandan and peppercorn. Pour in the thin coconut milk and add water if necessary just to the surface of the rice.

Place in a steamer to steam over high heat for about 20 minutes, or until it is almost cooked.

3) emove from steamer and add thick santan, mixing well the rice and santan. Steam the rice for another10 minutes or so until rice is fully cooked and soft.

4) Nasi kunyit is best served on a place with chicken curry.