Thermomix® Singapore – Ayam Bertutu and Chocolate Hazelnut Tarts

Join our hosts Noor Chahaya and Alishah as they show us how to make yummy treats that they hold dear to their hearts! Tuck into Ayam Bertutu and Nasi Kuning, an Indonesian spiced chicken dish with rice, made with the Thermomix® using 2 – 1 layer cooking! This handy tip will make you ace your meal prep so don’t miss it! Finish up with our crowd favorite: Chocolate Hazelnut tarts!

About Noor Chahaya:
Noor is a freelance educator and a Thermomix® team manager who leads a team of advisors. She likes bringing joy to others by introducing Thermomix® cooking which is easier and healthier. She enjoys cooking for her family as they believe in eating together.

About Alishah:

A mother of 3 who found the love for sharing her cooking and baking. She acquired her cooking skills from her late mother, and now has her own home based catering business. Alishah has the flair for cooking traditional kuehs such as Talam Berlauk and Kuih Bakar, apart from selling cookies for festive seasons. Her Chocolate Hazelnut Tart is one of the bestsellers and now she is generously sharing her recipe with the Thermomix® community

Ayam Bertutu with Nasi Kuning


Ayam Bertutu

  • 1 whole chicken (approx. 1200g-1500g)
  • 2 tsp salt
  • 1 ½ tsp black pepper
  • 2 limes, juice only
  • 6 red chillies
  • 240 g shallots
  • 5 garlic cloves
  • 2 bird’s eye chillies (cili padi)
  • 10 g candle nuts
  • 10 g galangal
  • 10 g ginger
  • 10 g turmeric
  • 4 kaffir lime leaves
  • 2 stalks lemongrass, white part only
  • 1 tsp coriander seeds
  • 1 tsp shrimp paste (belacan)
  • 20 g cooking oil
  • ½ tsp nutmeg powder
  • 150 g tapioca leaves or baby spinach
  • 4 banana leaves
  • 3 tbsp butter, softened

Nasi Kuning

  • 300 g coconut cream
  • 1 tsp turmeric
  • 2 tsp salt
  • 1100 g water
  • 350 g jasmine rice, washed
  • 2 pandan leaves, tied into knot
  • 1 bay leave


  1. Place chicken in a bowl, add 1 tsp salt, 1 tsp black pepper and lime juice. Set aside to marinate for 15 minutes.
  2. Place red chillies, shallots, garlic, bird’s eye chillies, candle nuts, galangal, ginger, turmeric, kaffir lime leaves, lemongrass, coriander seeds and shrimp paste in mixing bowl, blend 10 sec/speed 8. Scrape down sides of mixing bowl with spatula.
  3. Add oil, sauté 7 min/120c/speed 1.
  4. Add 1 tsp salt, ½ tsp blackpepper and nutmeg powder, sauté 2 min/120c/speed 1. Transfer to a bowl. Clean mixing bowl.
  5. Place a bowl on mixing bowl lid, weigh in tapioca leaves. Add half of reserved spice mix and mix well.
  6. Place reserved tapioca leaves inside chicken cavity and wrap chicken with 2 banana leaves. Place chicken on a steaming plate and place inside Varoma dish.
  7.  Place coconut cream, turmeric and salt in a bowl, mix well and set aside.
  8. Place water in mixing bowl. Place rice, coconut turmeric mixture, pandan leaves and bay leave in simmering basket and mix well with spatula.
  9. Place Varoma dish with chicken into position, steam 20 min/Varoma/speed 3.
  10. Remove simmering basket. Set Varoma back into position and continue to steam, 20 min/Varoma/speed 3.
  11. Preheat oven to 200C. Place 2 banana leaves on a baking tray.
  12. Carefully remove Varoma lid, transfer chicken on prepared baking tray. Brush chicken with butter and coat chicken with remaining spice mix. Bake chicken for 10 minutes (200C).
  13. Rotate chicken tray 180 degrees for even cooking. Bake for another 10 minutes (200C). Serve immediately with nasi kuning.

Chocolate Hazelnut Tarts


  • 250 g salted butter
  • 2 egg yolks
  • 1 tsp vanilla extract
  • 400 g all-purpose flour
  • 100 g hazelnut and chocolate cream (Try making your own with this recipe: Watch the tutorial for tips on how to use the cream)


  1. Place butter, egg yolks and vanilla extract, mix 25 sec/speed 4. Scrape down sides of mixing bowl with spatula.
  2. Add flour, mix 10 sec/speed 4.
  3. Knead Dough/30 sec. Transfer to silicon mat and shape dough into a ball.
  4. Using a rolling pin, roll out dough to 0.5 cm thickness. Preheat oven to 150C. Line a baking tray with baking paper.
  5. Using a tart cutter (ø 5 cm), cut out dough and place onto prepared baking tray. Bake for 15 minutes (170C).
  6. Meanwhile, transfer hazelnut and chocolate cream in a piping bag. Let cool completely. Lower down oven temperature to 150C. Pipe hazelnut and chocolate cream in tart pastry. Bake for another 8-10 minutes (150C). Let cool completely before serving.
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