[1] Traditionally featured in the slamatan ceremony, the rice is made by using a cone-shaped woven bamboo container.

[2] The rice cone is set out on the tampah (rounded woven bamboo container), preliminary covered with a banana leaf, and surrounded by assorted Indonesian dishes.

[5] The cone-shaped rice is surrounded by assorted Indonesian dishes, such as urap vegetables, ayam goreng (fried chicken), ayam bakar (grilled chicken), empal gepuk (sweet and spicy fried beef), abon sapi (beef floss), semur (beef stew in sweet soy sauce), teri kacang (anchovy with peanuts), fried prawn, telur pindang (boiled marble egg), shredded omelette, tempe orek (sweet and dry fried tempeh), perkedel kentang (mashed potato fritters), perkedel jagung (corn fritters), sambal goreng ati (liver in chilli sauce), sliced cucumbers and many other things.

[9] Tumpeng is offered in Indonesian restaurants abroad, such as in neighboring Singapore[10] and the Netherlands[11] as well as in Kelantan.

[12] The building of Suharto's Purna Bhakti Pertiwi Museum in Taman Mini Indonesia Indah, Jakarta, took shape of tumpeng.