Lontong rice cakes

Lontong rice cakes

By
From
Street Food Asia
Serves
4-6
Makes
6
Photographer
Alan Benson

Lontong is a rice staple throughout Indonesia, although you also find it in Malaysia and Singapore. Steamed inside tight tubes of banana leaves, the rice compresses and cooks to a particularly dense texture – the banana leaf makes the rice fragrant, too. Lontong is always served in slices resembling round cakes and at room temperature. You find it accompanying all sorts of dishes, including classics like gado gado and satay as it goes particularly well with peanut-based sauces.

Ingredients

Quantity Ingredient
300g jasmine rice, washed and drained
2 banana leaves, soaked in warm water to soften

Method

  1. Combine the washed rice with 400 ml water and cook on a medium–high heat until the rice has absorbed all the water (the rice will be only half cooked but that’s what we are looking for). Remove from the heat and cool.
  2. Cut the banana leaves into six 25 × 25 cm squares.
  3. Put 4 tablespoons of the half-cooked rice onto a banana leaf square, shiny side up, and roll as tightly as you can to form a small tube. Close each end and secure with a toothpick. Repeat with the remaining ingredients.
  4. Place the banana leaf tubes in a large saucepan and cover with water. Bring to the boil, then reduce the heat to medium and simmer, covered, for 3 hours.
  5. Remove the banana leaf tubes from the pot and leave them to cool, then transfer them to the refrigerator and leave for 30 minutes, or until firm. Serve at room temperature.
Tags:
South-East Asian
Asian
Street Food
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