Lontong

Lontong

Compressed rice cakes simmered in banana leaf, sliced into dense tender ovals.

Total 5 hr 20 min Makes 8 servings Calories 210/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher

Lontong is an Indonesian staple of rice tightly packed and boiled until it compresses into a firm, sliceable cake. It's traditionally served alongside saucy curries, satay, or sayur lodeh, soaking up rich coconut gravies. The long slow boil is what gives the rice its signature dense, slightly sticky texture.

Ingredients

  • 3 cups jasmine rice, rinsed until water runs clear
  • 6 cups water
  • 6 banana leaves, cleaned and softened over flame
  • 1 teaspoon salt
  • 24 toothpicks or kitchen twine, for securing packets

Method

  1. Rinse the jasmine rice in a fine-mesh strainer under cold water until the water runs clear, then drain well.

  2. Stir the salt into the rinsed rice in a large bowl.

  3. Soften the banana leaves by passing them briefly over an open flame or dipping in hot water until pliable, then wipe clean.

  4. Roll each banana leaf into a cylinder about 2 inches in diameter, sealing one end by folding and securing with a toothpick.

  5. Fill each cylinder about two-thirds full with rinsed rice, allowing room for expansion, then fold and secure the open end with a toothpick or tie with twine.

  6. Arrange the filled rice packets in a large 12-quart stock pot and add enough water to fully submerge them.

  7. Bring the water to a boil over high heat, then reduce to a steady simmer and cook, topping up with hot water as needed to keep the packets submerged.

  8. Remove the packets from the pot and let them cool to room temperature on a wire rack; the rice will firm up as it cools.

  9. Unwrap the banana leaves and slice the compressed rice cakes into 1/2-inch thick rounds or ovals.

  10. Serve the sliced lontong alongside curries, satay, or saucy vegetable dishes.

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    Lontong

    Lontong is an Indonesian staple of rice tightly packed and boiled until it compresses into a firm, sliceable cake. It's traditionally served alongside saucy curries, satay, or sayur lodeh, soaking up rich coconut gravies. The long slow boil is what gives the rice its signature dense, slightly sticky texture.

    5 hr 20 min 8 servings 210 cal

    Ingredients

    • 3 cups jasmine rice, rinsed until water runs clear
    • 6 cups water
    • 6 banana leaves, cleaned and softened over flame
    • 1 teaspoon salt
    • 24 toothpicks or kitchen twine, for securing packets

    Method

    1. 1

      Rinse the jasmine rice in a fine-mesh strainer under cold water until the water runs clear, then drain well.

    2. 2

      Stir the salt into the rinsed rice in a large bowl.

    3. 3

      Soften the banana leaves by passing them briefly over an open flame or dipping in hot water until pliable, then wipe clean.

    4. 4

      Roll each banana leaf into a cylinder about 2 inches in diameter, sealing one end by folding and securing with a toothpick.

    5. 5

      Fill each cylinder about two-thirds full with rinsed rice, allowing room for expansion, then fold and secure the open end with a toothpick or tie with twine.

    6. 6

      Arrange the filled rice packets in a large 12-quart stock pot and add enough water to fully submerge them.

    7. 7

      Bring the water to a boil over high heat, then reduce to a steady simmer and cook, topping up with hot water as needed to keep the packets submerged.

    8. 8

      Remove the packets from the pot and let them cool to room temperature on a wire rack; the rice will firm up as it cools.

    9. 9

      Unwrap the banana leaves and slice the compressed rice cakes into 1/2-inch thick rounds or ovals.

    10. 10

      Serve the sliced lontong alongside curries, satay, or saucy vegetable dishes.