Dairy-Free Lontong
Discover the vibrant flavors of Southeast Asia with our Dairy-Free Lontong recipe, a plant-based twist on this traditional Indonesian dish. Featuring compact jasmine rice cakes wrapped in softened banana leaves and simmered to perfection, this recipe offers a stunning combination of textures and aromas. Paired with a rich, creamy coconut milk stew infused with fragrant lemongrass, galangal, and turmeric, this dish is a symphony of bold, exotic spices. Completely dairy-free and perfect for those seeking an allergen-friendly comfort food, Dairy-Free Lontong is ideal for family meals, gatherings, or a flavorful treat for adventurous palates. Serve it warm and let each bite transport you to a world of culinary delight!
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Recipe Information
Ingredients
- 250 grams jasmine rice
- 1.5 liters water
- 4 leaves banana leaves
- 8 pieces toothpicks
- 400 milliliters coconut milk
- 2 stalks lemongrass stalks
- 20 grams galangal
- 1 teaspoon turmeric powder
- 3 pieces shallots
- 3 pieces garlic cloves
- 1 teaspoon cayenne pepper
- 1 teaspoon salt
- 2 tablespoons vegetable oil
- 2 leaves bay leaves
Instructions
Wash the jasmine rice thoroughly under cold running water until the water runs clear.
Drain the rice and set aside.
Cut the banana leaves into rectangles about 25cm x 15cm each. Soften the leaves by passing them over an open flame quickly or soaking them in hot water.
Place a few tablespoons of rice at one end of a banana leaf rectangle, roll tightly and secure the ends with toothpicks to form a compact cylinder.
Bring a pot of water to a boil and submerge the banana leaf packages in the water. Simmer for about 60 minutes until the rice is fully cooked and compact.
Meanwhile, prepare the stew by finely chopping shallots and garlic.
Bruise the lemongrass stalks and galangal by gently crushing them with the back of a knife.
Heat the vegetable oil in a large pot over medium heat. Saute the shallots, garlic, lemongrass, and galangal until aromatic, about 5 minutes.
Add the turmeric powder, cayenne pepper, and salt, stirring to combine.
Pour in the coconut milk and bring the mixture to a simmer. Add the bay leaves and cook for another 20 minutes to let the flavors combine, stirring occasionally.
Remove the lontong from the heat and let it cool before slicing it into individual pieces.
Serve the lontong with the coconut milk stew by ladling the sauce over the sliced rice cakes in shallow bowls.
Nutrition Facts
Calories |
979 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.1 g | 37% | |
| Saturated Fat | 4.7 g | 24% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2496 mg | 109% | |
| Total Carbohydrate | 174.7 g | 64% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 35.4 g | ||
| Protein | 13.8 g | 28% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 311 mg | 24% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 1974 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
