Tumpeng

Tumpeng (Javanese: ꦠꦸꦩ꧀ꦥꦼꦁ; Balinese: ᬢᬸᬫ᭄ᬧᭂᬂ) is an Indonesian cone-shaped rice dish with side dishes of vegetables and meat originating from Javanese cuisine of Indonesia. Traditionally featured in the slamatan ceremony, the rice is made by using a cone-shaped woven bamboo container. The rice itself may be plain steamed rice, uduk rice (cooked with coconut milk), or yellow rice (uduk rice colored with kunyit (turmeric)).

Tumpeng
Tumpeng: the cone shaped rice surrounded by assorted Indonesian dishes.
CourseMain course
Place of originIndonesia
Region or stateJava, Nationwide
Associated cuisineIndonesia
Serving temperatureHot or room temperature
Main ingredientsCone shaped rice, urab (vegetables in shredded coconut), fried chicken, fried tempeh, boiled marble egg, shredded omelette, salted anchovy and peanuts
VariationsTumpeng robyong, tumpeng putih, tumpeng nasi uduk, tumpeng slametan (nasi kuning)
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The rice cone is erected in the tampah (rounded woven bamboo container), covered with a banana leaf, and surrounded by assorted Indonesian dishes. In 2013, the Indonesian Ministry of Tourism and Creative Economy promoted tumpeng as one of 30 Indonesian culinary icons and gave it the status of official national dish of Indonesia in 2014, describing it as "the dish that binds the diversity of Indonesian various culinary traditions."

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