Low Sodium Lontong
Discover the essence of traditional Southeast Asian cuisine with our "Low Sodium Lontong" recipe, a lighter twist on this iconic rice dish. Made with just four simple ingredients—long-grain rice, banana leaves (or foil), water, and kitchen string—this recipe prioritizes heart-health without sacrificing authenticity. Wrapped in banana leaves and simmered gently, the rice transforms into firm, flavorful cylinders perfect for slicing. This low-sodium lontong is a versatile addition to your plate, whether served alongside vibrant vegetable dishes, fragrant satay skewers, or rich curries. With an easy-to-follow process, it’s an excellent choice for anyone seeking to enjoy healthy, homemade lontong with minimal effort. Perfect for meal prep or special occasions, this recipe is your gateway to a wholesome yet flavorful adaptation of a beloved classic.
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Recipe Information
Ingredients
- 300 grams long-grain rice
- 4 large pieces banana leaves (or foil if unavailable)
- 1000 milliliters water
- 1 packet kitchen string
Instructions
Rinse the rice under cold water until the water runs clear. This helps to remove excess starch and prevents the Lontong from becoming too sticky.
Soak the rice in fresh water for about 15 minutes. Drain thoroughly afterwards.
Lightly wilt the banana leaves over a small flame or heat to make them flexible for folding. If using foil, skip this step.
Lay out the banana leaves (or foil) and place a portion of the soaked rice (approximately 75 grams) onto each piece.
Roll the banana leaf tightly around the rice, forming a cylindrical shape. If using foil, roll it tightly as well.
Fold over the ends and secure them tightly using kitchen string to ensure no water seeps into the packets during boiling.
In a large pot, bring water to a boil. Once boiling, add the wrapped rice cylinders. Ensure they are completely submerged.
Reduce the heat to medium-low, cover the pot, and let the Lontong simmer for about 90 to 120 minutes. Make sure to check occasionally and add more boiling water if needed to keep the Lontong submerged.
Once cooked, remove the Lontong from the pot and let them cool. As they cool, they will firm up and hold their shape.
Once cooled, unwrap the Lontong and slice them into desired thickness. Serve as a side or a base for other dishes like vegetable salad or as a complement to satay.
Nutrition Facts
Calories |
390 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.9 g | 1% | |
| Saturated Fat | 0.3 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 33 mg | 1% | |
| Total Carbohydrate | 84.0 g | 31% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 0.3 g | ||
| Protein | 8.1 g | 16% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 91 mg | 7% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 105 mg | 2% | |
*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.
