Nasi Bakar
Nasi Bakar
The recipe
Nasi Bakar is the Indonesian version of grilled rice — rice (often seasoned with coconut milk and spices) is wrapped in banana leaves with a filling (fish, chicken, or shredded coconut), then grilled over charcoal or pan-fried until the leaves are charred and the rice is aromatic. The dish is popular across Java and Sumatra, with regional variations: Nasi Bakar Ayam (chicken), Nasi Bakar Ikan Asin (salted fish), Nasi Bakar Jamur (mushroom), and Nasi Bakar Cumi (squid). The defining feature: the banana leaf wrapping imparts a subtle grassy flavor, and the grilling creates a slightly crispy exterior while keeping the inside moist and aromatic.
Ingredients
Method
💡 Tips from the kitchen
- ·Banana leaves are essential. The grassy aroma is the signature.
- ·The filling can be made ahead — it keeps 3 days in the fridge.
- ·Open the packets at the table for the full aromatic experience.
The story
Did you know?
🇮🇩 Indonesia has 17,000+ islands — only 6,000 are inhabited.
Cook it yourself
Nasi Bakar is one of Indonesia's heritage dishes. Want to try the recipe at home?
See the recipe →
