🇲🇾 Malaysia · Food
Nasi Kerabu
By eatmundo · August 4, 2026
A vibrant blue-tinted rice salad hailing from the East Coast, served with an array of fresh herbs and toasted coconut. It is a feast for the eyes and the palate, balancing earthy, sweet, and tangy notes.
Ingredients
check them off as you prepareHow to Make It
- 1
Steep the dried butterfly pea flowers in 50ml of hot water for 5 minutes until the water turns a deep indigo blue.
- 2
Wash 600g of rice thoroughly under cold running water until it runs clear, then drain well.
- 3
Place the rice in a rice cooker, add the blue water, coconut milk, bruised lemongrass, knotted pandan leaves, and salt.
- 4
Cook the rice on the 'standard' cycle until fluffy and fragrant, ensuring the blue color is evenly distributed.
- 5
Finely slice 5 shallots and prepare a mix of local fresh herbs like daun kesum and torch ginger flower.
- 6
Let the rice cool slightly before fluffing it with a fork to ensure each grain is separate and light.
- 7
Arrange the blue rice on a platter, surrounded by the prepared herbs, fresh shredded coconut, and your choice of protein.
Frequently Asked Questions
Can I use food coloring?+
While you can, butterfly pea flower provides a distinct, authentic herbal aroma that coloring lacks.
Is the rice supposed to be wet?+
No, it should be cooked like standard fluffy steamed rice; ensure you adjust water ratios if needed.
What is the key ingredient?+
The butterfly pea flower is essential for the iconic blue hue and gentle floral note.
How do I store leftovers?+
Store the rice separately from the fresh herbs to prevent the salad from wilting or becoming soggy.
