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Nasi Kerabu Ayam Kunyit & Mango Pandan Jelly

Brought to you by
International Medical University Malaysia

This fresh and vibrant blue coloured nasi kerabu is best served together with mesmerizing secret sauce and juicy tender chicken thigh.

To add on to the theme of the dish, why not pair the dish it with refreshing Mango Pandan layered jellies?

This recipe is brought to you by International Medical University (IMU) students in partnership with Nestlé for Research & Development in Nutrition and Dietetics.

Prep time

40 mins

Cooking time

30 mins


5 persons

Nutrition Information per serving

719 kcal
25 g
32 g


Nasi Kerabu

  • 25 gm Blue-pea Flower
  • 250 gm White Rice, uncooked
  • 30 Pandan Leaves
  • 30 gm Cooking Oil
  • 135 gm Small Onion, diced
  • 40 gm Shallots, diced
  • 14 gm Garlic Chopped
  • 75 gm Chili Paste
  • 5 gm Asam Keping
  • 1.25 gm Salt
  • 75 gm Coconut Milk
  • 200 ml Nestlé Low Fat Milk
  • 90 gm Lemongrass
  • 12.5 gm Gula Melaka
  • 125 gm Cucumber , thinly sliced, core removed
  • 100 gm Cabbage, thinly sliced
  • 100 gm Kesum, chopped
  • 100 gm Bunga Kantan , thinly sliced
  • 115 gm long beans chopped
  • 50 gm Taugeh
  • 25 gm toasted coconut
  • 1.25 gm Maggi Cukup Rasa

Ayam Kunyit

  • 960 gm Chicken thigh (with skin and bone)
  • 120 gm Ground Tumeric
  • 3 gm Salt
  • 24 gm Ground Pepper
  • 30 gm vegetable oil
  • 3 gm Maggi Cukup Rasa

Mango Pandan Layered Jelly

  • 20 gm Agar- agar strips
  • 20 gm Pandan Leaves
  • 250 gm Mango
  • 250 ml Nestlé Low Fat Milk
  • 1.5 l water
  • 45 gm Caster Sugar
  • 50 gm Gula Melaka
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Nasi Kerabu

  1. Soak the blue-pea flowers in a bowl filled with water and set it aside for the colour to seep out.
  2. Wash the rice. Once the water turns blue.Add mix the blue water with rice. Cook the rice in a rice cooker.
  3. Once nearing the end, place the screwpine leaves into the rice cooker.
  4. In a pot add medium heat, add some oil, cook shallot, garlic, ginger, asam and lemongrass until it becomes aromatic.
  5. .Add the chilli paste, cook until evenly mixed.
  6. Next, pour in the low-fat milk and Coconut milk and continue to stir until slight bubbling. Then bring the heat down to low.
  7. Chop all vegetables finely and mix everything in a bowl.
  8. Add pepper for additional flavouring.
  9. Put the rice to the shape of the bowl. Place the rice in the middle of the plate. Surround the rice with the salad. Put the sauce on the side, to be added according to preference.

Ayam Kunyit

  1. Place chicken pieces into a large bowl. Add turmeric powder (or ground turmeric paste), salt, and pepper.
  2. Arrange the chicken pieces on the preheated grill. Brush the tops of chicken pieces with oil.
  3. Increase heat slightly to brown meat, turning whenever necessary. This will take another 5 minutes.
  4. Remove from oven and allow to cool.

Mango Pandan Layered Jelly

  1. Peel mango and retain flesh. Blend flesh together with ½ cup water and set aside.
  2. Blend pandan leaves together with ½ cup water and sieve for juice. Set aside.
  3. Cook agar-agar with water until dissolve.
  4. Add sugar and cook until sugar dissolve.
  5. Stir in low-fat milk and mix well
  6. Pour ⅓ portion of the agar-agar mixture into a tray, example mixture (a)
  7. Divide the remaining mixture into 2 portions: (a) with Pandan leaves extract. (b) with Mango paste. Note: the mixture must be constantly warmed over low heat.
  8. When mixture (a) is almost set, pour in mixture (b). When mixture (b) is almost set, pour in mixture (a). Leave it to set.

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