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Authentic Vegan Nasi Lemak Bungkus

This vegan nasi lemak bungkus is absolutely yummy, spicy, and served in a most authentic way, just like how this is served in Malaysia. The fragrant coconut milk flavored rice is served with a homemade chile paste.
Prep Time30 mins
Cook Time1 hr 30 mins
Rice Cooking Time (in rice cooker)40 mins
Total Time2 hrs 40 mins
Course: Breakfast, Main Course, Snack
Cuisine: Malaysian
Keyword: streetfood
Servings: 8
Author: woonheng


  • 5 red jalapeños
  • cup dried chiles seeds removed
  • 2 tomatoes wedged
  • 4-5 large shallots
  • 1 piece [4"X5"]kombu soaked in ¾ cup of water
  • ½ cup tamarind juice from wet tamarind used a ping pong ball-sized tamarind
  • 1 medium-sized onion sliced
  • 2 palm sugar round or sugar plus more to taste
  • 1 teaspoon salt plus more to taste
  • ½ teaspoon mushrooms powder
  • a few pandan leaves tie into knot
  • oil for cooking

Coconut Rice (Nasi)

  • 4 cups Jasmine rice rinsed thoroughly
  • 4-5 cups of water
  • 1 can [400ml) coconut milk
  • 1 shallot thinly sliced
  • 1 lemongrass stalk white part - bruised
  • 2 slices of ginger
  • 1 teaspoon salt
  • a few pandan leaves tie into knot


  • 1 cup raw peanuts used red skin peanuts
  • cucumber slices
  • pan-fried plant-based egg cut into slices
  • banana leaves cleaned and wiped dry with paper towel


Prepare the rice

  • Combine washed rice, shallots, lemongrass, pandan leaves, ginger, salt, water, and coconut milk in the rice cooker.
  • Cook the rice using 'white rice' settings. The rice should be ready in 35-40 minutes.

Prepare the peanuts and sambal

  • Meanwhile, combine dried chile and 1 ½ cups of water in a pot and boil the chile for 5-8 minutes until soft. Drain out the water and set it aside.
  • To make the tamarind juice, combine a ping pong ball size wet tamarind and water in a bowl. Using your fingers, squeeze and mash the tamarind until it dissolves. You'll get a dark brown liquid.
  • Place jalapeño, softened dried chile, shallots, tamarind juice, kombu, and its liquid in a high-speed blender. Blend the chile into a fine paste. This yields about 3-4 cups of mixture.
  • Heat a large wok or non-stick skillet, then add 1 ½ cups of oil.
  • Fry the peanuts for 1-2 minutes or until the skin turn slightly darker. Remove and transfer to a paper towel to absorb excess oil. The peanut will continue to cook and turn crispy once cooled.
  • Using the same wok, sauté onion until fragrant, about 2 minutes.
  • Then, slowly add the chile paste along with a knotted pandan leaves.
  • Cook for about 40-45 minutes, stirring frequently over medium heat. The sambal is ready when the chile turns darker red or oil starts to separate from the chile. It's best to cover the wok with a lid to prevent splatter and stir to avoid burning the chile.
  • Once the chile is ready, season with sugar, salt, and mushrooms seasoning. Turn off the heat and store it in a jar once cooled.

How to serve

  • Once the rice is ready, remove pandan leaves, ginger, and lemongrass. Then fluff the rice before serving.
  • To assemble the rice, place a bowl of rice on a cleaned banana leaf. Add the peanuts, cucumber slices, and plant-based egg. Serve warm.