Nasi Dagang

Nasi Dagang has always been one of my favourite breakfast, tracing its origin from Terengganu & Kelantan. The combination of glutinous rice & the brown rice (beras nasi dagang) produces a gorgeous fine, almost sticky rich texture - also probably due to the coconut milk it's cooked in. Perfectly suited with Tuna Curry, translated in Malay as Gulai Ikan Tongkol. Not a terribly easy dish to cook but certainly worth every effort.


Cooking Rice Ingredients

  • 2 screwpine leaves, torn & knotted
  • 1 1/2 tsp fenugreek/halba
  • 2 1/2 cups thin coconut milk
  • 1 1/2 cups thick coconut milk
  • 1 1/2 teaspoon salt
  • 1 tsp sugar

Slice Thinly

  • 6 shallots
  • 4 cloves garlic
  • 1-inch ginger, julienne (cut into fine strips)

Soak (2 hours Minimum)

  • 3 cups brown (dagang) rice, washed & soaked with 1 piece dried tamarind, then drained
  • 1 cup glutinous rice, washed, soaked & drained

  1. Line steamer with banana leaves.
  2. Place the drained rice over the banana leaves. Steam in boiling steamer for 30 minutes.
  3. Remove from steamer and mix in all the thin coconut milk, salt & sugar combined gradually - while stirring it all in.
  4. Return to steamer & steam for another 20 minutes.
  5. Take off from the steamer. Sprinkle with fenugreek, shallots, ginger, garlic & screwpine leaves.
  6. Pour the thick coconut milk & stir it in thoroughly.
  7. Steam for a further 15 minutes or until rice is cooked through.
  8. Perfect served with Tuna Curry or Gulai Ikan Tongkol.