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Quick and Simple Lontong Recipe
Try making lontong at home with our lontong recipe! Lontong is a type of rice cake that is compressed and steamed or boiled while wrapped in banana leaves. However, our lontong recipe is much quicker and simpler. Compressed and steamed rice cake also sounds like ketupat, right? You’re right! The main difference between ketupat and lontong is their wrapping. The former is wrapped in coconut leaves, while the former is wrapped in banana leaves.
Meal: Lunch, Dinner
Cuisine: Indonesian
Preparation time:
Cooking time:
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Yield: 4 servings
Ingredients
- 370g of jasmine rice
- 946ml of water
Equipment
- 1 large bowl
- 1 rice cooker
- 17cm or 20cm square pan
- 1 rice paddle or spoon
- Parchment paper
Directions
- Thoroughly rinse the rice in a large bowl with water and drain it.
- Transfer the rice into a rice cooker and add water. Then, enable the white rice setting on the rice cooker.
- Once it’s done, immediately transfer the rice to the square pan and use the rice paddle to spread and flatten the rice. Push the rice down as much as possible until it’s compact.
- Cover the surface with parchment paper and gently press down with your palms.
- Let it cool for 3 to 4 hours at room temperature, or chill it in the refrigerator for at least an hour before serving.
What to Serve Lontong with and How to Store it
Lontong is often enjoyed with saucy dishes such as tahu goreng kecap, tofu and sweet soy sauce dish, and gado gado, an Indonesian salad with plenty of vegetables and peanut sauce. You can also enjoy it with coconut-based soups and curries like lontong sayur. If you have leftovers, keep them in the refrigerator, and they’ll last for up to 5 days. Steam it in a steamer for 5 minutes to reheat it.