Authentic Vegan Nasi Lemak Bungkus

Ingredients

• 5red jalapeños
• 355 ml (1 1/2 cups)dried chillies, seeds removed
• 2tomatoes, cut into wedges
• 4–5 largeshallots
• 1 piece, 10 × 13 cm (4 × 5 in), soaked in 180 ml (3/4 cup) waterkombu
• 120 ml (1/2 cup)tamarind juice, made from a ping-pong-ball-sized piece of wet tamarind
• 1 mediumonion, sliced
• 2 rounds, plus more to tastepalm sugar or sugar
• 1 teaspoon, plus more to tastesalt
• 1/2 teaspoonmushroom powder
• A fewpandan leaves, tied in a knot
• For cookingoil
• 740 g (4 cups)jasmine rice, rinsed thoroughly
• 950–1,180 ml (4–5 cups)water
• 400 ml (1 can)coconut milk
• 1shallot, thinly sliced
• 1 stalklemongrass, white part bruised
• 2 slicesginger
• 1 teaspoonsalt
• A fewpandan leaves, tied in a knot
• 140 g (1 cup)raw peanuts, preferably red-skinned
• To servecucumber slices
• To servepan-fried plant-based egg, cut into slices
• As neededbanana leaves, cleaned and wiped dry

Instructions

1. 1

   Cook the rice

   Put the rinsed rice, shallot, lemongrass, pandan leaves, ginger, salt, water and coconut milk in a rice cooker. Cook on the white-rice setting; it should take 35–40 minutes.

2. 2

   Soften the chillies

   While the rice cooks, combine the dried chillies with 355 ml (1 1/2 cups) water in a pot. Boil for 5–8 minutes, until soft, then drain and set aside.

3. 3

   Make tamarind juice

   Put a ping-pong-ball-sized piece of wet tamarind in a bowl with water. Squeeze and mash it with your fingers until it dissolves into a dark brown liquid.

4. 4

   Blend the sambal

   Blend the jalapeños, softened dried chillies, shallots, tamarind juice, kombu and its soaking liquid in a high-speed blender until smooth. The mixture should yield about 710–950 ml (3–4 cups).

5. 5

   Fry the peanuts

   Heat a large wok or non-stick frying pan and add 355 ml (1 1/2 cups) oil. Fry the peanuts for 1–2 minutes, until their skins darken slightly. Transfer them to kitchen paper to drain; they will crisp as they cool.

6. 6

   Cook the sambal

   In the same wok, sauté the sliced onion for about 2 minutes, until fragrant. Slowly add the chilli paste and a knotted pandan leaf. Cook over medium heat for 40–45 minutes, stirring frequently. Cover to limit splatter, and keep stirring to prevent burning; the sambal is ready when it darkens to a deeper red or oil begins to separate.

7. 7

   Season the paste

   Stir in the sugar, salt and mushroom seasoning. Turn off the heat, then let the sambal cool before transferring it to a jar.

8. 8

   Assemble and serve

   When the rice is cooked, remove the pandan leaves, ginger and lemongrass, then fluff the rice. Put a bowlful on a clean banana leaf and add peanuts, cucumber slices and plant-based egg. Serve warm.

What is nasi lemak bungkus?

Nasi lemak is a Malaysian dish built around rice cooked with coconut milk, commonly served with sambal and accompaniments. Bungkus refers to a wrapped serving, traditionally packed in banana leaves.

This vegan version keeps the fragrant rice and chilli-rich sambal at the centre, with peanuts, cucumber and plant-based egg alongside. The coconut rice softens the sambal’s heat, while the banana leaf makes a handy serving base.

Nutrition and macros by portion

The nutrition label shows one serving as written: 720 calories, 13g protein, 78g carbs, 41g fat.

Most of the carbohydrates come from the jasmine rice, with additional sugar in the sambal. Coconut milk, cooking oil and peanuts account for much of the fat; peanuts and plant-based egg contribute some protein. Add extra cucumber or another fresh vegetable to balance the plate.

The coconut-scented rice

Rice choice: Jasmine rice gives this dish its tender, fragrant base. Rinse it thoroughly before cooking so excess surface starch does not make the grains overly sticky.

Aromatics: Coconut milk, pandan, lemongrass, ginger and shallot infuse the rice as it cooks. Remove the whole aromatics before fluffing and serving.

Building the sambal

Dried chillies: Boiling them for 5–8 minutes softens them for blending. Drain them before adding them to the blender.

Tamarind and kombu: Tamarind brings a tart note to balance the chilli and sugar, while kombu and its soaking liquid are blended into the paste. Blend until the mixture is fine and even.

The slow-cooked chilli paste

Gentle cooking: The sambal cooks for 40–45 minutes over medium heat, so allow enough time for this stage. Stir frequently, scraping the bottom of the wok to stop the paste catching.

Doneness: Look for a deeper red colour or oil beginning to separate from the chilli paste. A lid helps contain splatter, but keep stirring carefully.

Getting the peanuts crisp

Frying: Cook the peanuts for just 1–2 minutes, until their skins darken slightly, then lift them out onto kitchen paper. They continue to cook and become crisp as they cool.

Serving: Add them when assembling rather than stirring them into the sambal, so their crunch stays distinct.

Serving the banana-leaf parcels

The recipe serves the rice on a cleaned, dry banana leaf with peanuts, cucumber and slices of plant-based egg. Keep the rice warm while the sambal finishes cooking, then assemble just before serving.

If banana leaves are awkward to handle, use them as a liner on a plate rather than trying to fold them into a parcel.

Balancing the plate

The rice and sugar contribute most of the carbohydrates, while coconut milk, frying oil and peanuts supply much of the fat. Peanuts and the plant-based egg add some protein, though the exact amount depends on the egg product used.

For a more varied plate, serve with extra cucumber or another fresh vegetable alongside the wrapped rice.

Recipe notes & tips

• Rinse the jasmine rice thoroughly before adding it to the rice cooker.
• Keep the dried chillies at a gentle boil until softened, then drain them well.
• Blend the sambal ingredients until smooth so the paste cooks evenly.
• Stir the sambal frequently throughout its long cooking time to keep it from scorching.
• Let the fried peanuts cool on kitchen paper before serving so they can crisp.
• Wipe the banana leaves dry before using them as a serving base.

Variations

• Adjust the heat: Use fewer jalapeños for a milder sambal.
• Change the sweetener: Use sugar instead of palm sugar if that is what you have.
• Add fresh crunch: Serve with extra cucumber slices.
• Make it nut-free: Leave out the peanuts and add more cucumber.
• Use a different plant-based egg: Slice and pan-fry a vegan egg product you enjoy.

Common mistakes to avoid

• Skipping the rice rinse: Rinse it thoroughly first to remove excess surface starch.
• Under-softening the chillies: Boil them for the full 5–8 minutes until they blend smoothly.
• Leaving the sambal unstirred: Stir frequently over medium heat so the paste does not burn.
• Cooking the peanuts too long: Remove them after 1–2 minutes when the skins darken slightly.
• Serving the aromatics: Remove the pandan, ginger and lemongrass before fluffing the rice.

How to store

Store leftover rice and sambal separately in airtight containers in the fridge and use within 3–4 days. Reheat the rice until steaming, adding a splash of water if needed, and warm the sambal gently; keep peanuts and cucumber separate until serving.

Frequently asked questions