Lontong
Experience the authentic taste of Southeast Asia with **Lontong**, a classic Indonesian rice dish that's as versatile as it is delicious. Made by tightly wrapping and steaming fragrant long-grain rice in softened banana leaves, Lontong takes on a delicate, earthy aroma and a delightfully firm texture. This recipe requires a bit of patience, with a slow simmering process that allows the rice to fully absorb the flavors while forming its signature compact shape. Perfect for pairing with rich curries, satay, or savory soups, Lontong is a staple side dish that elevates any meal. Whether you're recreating a traditional Indonesian feast or looking to try something new, Lontong's satisfying simplicity and unique preparation make it an unforgettable addition to your culinary repertoire.
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Recipe Information
Ingredients
- 500 grams long grain rice
- 6 large sheets banana leaves
- 1 roll kitchen string
- 2500 milliliters water
- 1 teaspoon salt
Instructions
Rinse the long grain rice under cold water until the water runs clear. This helps to remove excess starch and prevents the rice from becoming too sticky.
Soak the rinsed rice in water with 1 teaspoon of salt for about 10 minutes, then drain.
Meanwhile, prepare the banana leaves by wiping them clean with a damp cloth. Carefully run them over a flame or place in hot water for a few seconds to soften, which makes folding easier.
Cut the banana leaves into rectangular sheets around 25x30 cm each. You will need two sheets for each lontong roll.
Place two sheets together and place about 100 grams of soaked rice in the center, spreading it into a log shape.
Fold both sides of the banana leaf over the rice. Tightly roll the leaf to compress the rice and fold the ends under. Secure the roll with kitchen string, tying both ends and around the middle.
Repeat the process with the remaining rice and banana leaves.
Place the lontong rolls upright in a large pot. Fill the pot with water until it just covers the lontong rolls.
Bring to a boil over medium-high heat, then lower the heat to a simmer. Cover the pot and cook for about 2.5 to 3 hours, checking occasionally to ensure the lontong is submerged in water, topping up if necessary.
Once cooked, remove the lontong from the pot and allow them to cool completely, which will further firm up the rice.
Once cooled, unwrap the banana leaves, slice the lontong into 1 cm thick rounds and serve with your chosen dish.
Nutrition Facts
Calories |
1778 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.6 g | 7% | |
| Saturated Fat | 1.1 g | 6% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2436 mg | 106% | |
| Total Carbohydrate | 388.9 g | 141% | |
| Dietary Fiber | 11.1 g | 40% | |
| Total Sugars | 0.0 g | ||
| Protein | 44.4 g | 89% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 152 mg | 12% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 611 mg | 13% | |
*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.
