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Compressed Rice Cakes
Pencuci Mulut • Malaysia
How to Make Compressed Rice Cakes (Traditional & Healthy Version)
Compressed Rice Cakes, known locally as 'Nasi Himpit', are a beloved staple in Malaysian cuisine, especially during festive seasons and family gatherings. This dish is cherished for its simplicity, versatility, and ability to soak up rich, flavorful gravies such as kuah kacang (peanut sauce) or rendang. Originating from the diverse, multicultural culinary tapestry of Malaysia, Nasi Himpit is often enjoyed by Malays, Chinese, and Indian Malaysians alike, highlighting unity in Malaysia’s food culture. The rice cakes are made by gently compressing cooked rice, which gives them a dense, chewy texture perfect for absorbing accompanying sauces. What makes Compressed Rice Cakes stand out is their mild, comforting taste and adaptability. They are gluten-free and naturally vegetarian, making them suitable for most diets. Traditionally served during Hari Raya Aidilfitri and other festive occasions, these rice cakes are a healthier, lighter alternative to other Malaysian desserts, making them an excellent choice for the calorie-conscious. With only a handful of wholesome, local ingredients like fragrant pandan leaves, this recipe showcases the authenticity and health benefits of Malaysian home cooking.
Bahan-bahan(untuk 2 large rice cakes (approx. 120g each))
- 1 cup White rice (preferably long-grain or local Beras Wangi)
- 2 cups Water (filtered)
- 2 leaves Pandan leaves (knotted)
- 1/4 tsp Salt (fine)
- as needed Banana leaves (for wrapping, optional but traditional) - pilihan
- 2 tbsp Santan (coconut milk) (optional, for aroma) - pilihan
- 1 tsp Olive oil (for brushing, optional) - pilihan
- 1 stalk Lemongrass (bruised, optional) - pilihan
Arahan
- 1
Rinse the rice thoroughly under cold water until the water runs clear to remove excess starch.
3 minutes
Clean rice ensures a non-sticky, firm texture for the cakes.
- 2
Place the rinsed rice, water, pandan leaves, and salt into a rice cooker or pot. Add the bruised lemongrass if using.
2 minutes
Pandan and lemongrass infuse the rice with authentic Malaysian aroma.
- 3
Cook the rice as usual. If using a pot, bring to a boil, then reduce heat to low and cover. Cook for 15 minutes until water is absorbed.
15 minutes
Do not overcook; rice should be just cooked and fluffy.
- 4
While the rice is hot, remove pandan and lemongrass. Fluff the rice, then transfer it to a clean plastic bag or line a square container with banana leaves.
3 minutes
Work quickly while rice is hot so it compresses well.
Kenapa hidangan ini sihat
This recipe uses minimal oil and no deep-frying, making it a heart-friendly and low-calorie option. The absence of animal products and processed ingredients further enhances its health appeal. By using banana leaves and local aromatics, it maximizes nutrition and flavor while keeping the calorie count low—perfect for calorie tracking and weight management.
Compressed Rice Cakes offer a nutritious, balanced source of complex carbohydrates, providing lasting energy without excess fat or cholesterol. The use of pandan leaves adds antioxidants, while optional coconut milk (santan) introduces healthy fats in moderation. This vegetarian dish is low in sodium and free from added sugars, making it suitable for most dietary needs. Rice is naturally gluten-free and contains essential B vitamins and minerals like magnesium.
Petua
- 💡Tip 1: Use freshly cooked, hot rice for best compression.
- 💡Tip 2: Banana leaves add authentic aroma and prevent sticking.
- 💡Tip 3: Wet your knife for clean, attractive cuts.
Penyimpanan & hidangan
Store leftover compressed rice cakes in an airtight container in the refrigerator for up to 2 days. Reheat by steaming or microwaving briefly before serving.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 180.0 kcal |
