Lontong (Indonesian banana leaf compressed rice cake)
User Reviews
5
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Prep Time
5 mins
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Cook Time
1 hr 30 mins
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Total Time
1 hr 35 mins
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Servings
10 (6 lontong)
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Calories
135 kcal
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Course
Side Dish
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Cuisine
Indonesian
Lontong (Indonesian banana leaf compressed rice cake)
Description
The recipe starts by tying pandan leaves into knots and bruising lemongrass to extract flavor. These aromatics are boiled in water with salt, then jasmine rice is added and simmered until most water is absorbed. After removing the herbs, the rice is cooled to allow forming. Banana leaves are prepared by cutting, washing in hot water to release oils, and drying to make them pliable for wrapping.
Portions of the cooked rice are tightly pressed into the banana leaf sections in a sausage shape, then wrapped securely for additional steaming or boiling. This secondary cooking step continues to firm the rice cake while imprinting banana leaf fragrance. The result is a compact rice cake with gentle herbaceous undertones due to pandan and lemongrass, and a slight aroma from the banana leaf wrapping.
Lontong is sliced before serving and commonly accompanies richly flavored Indonesian dishes as a starchy complement. Its firm texture makes it ideal for soaking up sauces and curries.
A note mentions the rice doesn’t need to be perfectly cooked prior to wrapping as the steaming process finishes the cooking. Handling the rice while warm eases shaping and compression. The banana leaves' shiny side orientation can influence cake color and flavor subtly.
Ingredients
- 2 pandan leaves fresh or frozen
- 5 inch lemongrass about 13 cm section, fresh
- 2 cups jasmine rice
- 3 ½ cups water
- ½ teaspoon salt
- 6 banana leaves 20x35 cm. banana leaf sections
Instructions
- Tie the pandan into a knot, and smash the section of lemongrass using the side of a thick knife or a meat tenderizer to help both herbs release their flavor into the rice when cooked
- In a pot, add the water, pandan leaves, lemongrass, and salt. Bring it to a boil over medium-high heat.
- Add the jasmine rice to the pot, stir well, and reduce the heat to low. Cover the pot with a lid and let it simmer for 15-20 minutes or until the rice is fully cooked and the water has been absorbed. Once cooked, remove the pandan leaves and lemongrass and let the rice cool for at least 20 minutes so that it is easy to handle.
- Cut the banana leaves into three equal-sized pieces, about 8 inches by 14 inches each. Rinse them with very hot water to bring the oils to the surface and make the leaves pliable and pat dry with a clean towel.
- Place one piece of banana leaf on a flat surface, with the shiny side facing up if you want more of the green coloring on your rice cakes, and down if you want less. Add a scoop of cooked rice (about 1 cup) to the center of the leaf. Fold the leaf in half to cover the rice, and then fold the sides inwards to create a sealed package. Secure the package with twine or toothpicks. Repeat this process with the remaining banana leaves and cooked rice. This will make six lontongs.
- In a large pot, bring water to a boil. Add the wrapped rice packages to the pot, making sure they are fully submerged. Let them cook for one hour.
- Remove the Lontong from the pot and let them cool in your refrigerator for at least 90 minutes before unwrapping them. This will help them fully solidify.
- Cut the Lontong into small pieces and serve with your favorite side dishes.
Notes
- The rice may be slightly undercooked when scooped, but it will finish cooking during steaming or boiling while wrapped in banana leaves.
- Cooling the rice for at least 20 minutes helps it firm so it can be shaped and pressed tightly into the banana leaf packets.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10(6 lontong)
Amount Per Serving
Calories 135 kcal
% Daily Value*
| Calories | 135kcal | 7% |
| Carbohydrates | 30g | 10% |
| Protein | 3g | 6% |
| Fat | 0.2g | 0% |
| Saturated Fat | 0.1g | 1% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 0.1g | 1% |
| Sodium | 122mg | 5% |
| Potassium | 43mg | 1% |
| Fiber | 0.5g | 2% |
| Sugar | 0.04g | 0% |
| Calcium | 13mg | 1% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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