Soy-Free Lontong
Discover the flavorful allure of Soy-Free Lontong, a delightful twist on the traditional Southeast Asian dish, perfect for those seeking soy-free options without compromising on taste. This recipe showcases steamed glutinous rice wrapped in fragrant banana leaves, infused with the earthy aroma of pandan, and complemented by a rich, golden coconut curry. Seasoned with turmeric, galangal, lemongrass, and kaffir lime leaves, every bite bursts with tropical complexity. Ideal for gluten-free, dairy-free, and soy-free diets, this dish is both satisfying and adaptable for various lifestyles. Serve it as a comforting main course or alternative to rice, topped with vibrant garnishes for added flair. Perfect for weeknight dinners or special occasions, Soy-Free Lontong invites you to elevate your culinary repertoire with its irresistible blend of textures and authentic flavors.
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Recipe Information
Ingredients
- 500 g Glutinous rice
- 2 leaves Pandan leaves
- 1 package Banana leaves
- 1.5 liters Water
- 400 ml Coconut milk
- 1 tsp Turmeric powder
- 2 tsp Salt
- 5 cloves Shallots
- 3 cloves Garlic
- 1 stalk (bruised) Lemongrass
- 2 cm Galangal
- 3 leaves Kaffir lime leaves
- 2 chilies Red chili
- 2 tbsp Vegetable oil
- 1 tbsp Palm sugar
- 500 ml Chicken broth
Instructions
Rinse the glutinous rice under cold water until the water runs clear, then drain well.
Wrap the rinsed rice in banana leaves, shaping into a log and secure tightly with kitchen twine or skewers.
Fill a large pot with 1.5 liters of water, add the pandan leaves, and bring to a boil.
Place the wrapped rice log into the boiling water and boil for 1 hour, turning occasionally to ensure even cooking.
Once cooked, remove the rice log, and let it cool completely before slicing it into rounds.
Finely chop shallots, garlic, and red chilies for curry paste preparation.
Heat vegetable oil in a pan over medium heat, sauté the chopped shallots, garlic, and chilies until fragrant.
Add bruised lemongrass, sliced galangal, and kaffir lime leaves to the mixture and sauté for another 2 minutes.
Stir in chicken broth and bring it to a gentle simmer, allowing flavors to meld together.
Add the coconut milk, turmeric powder, and palm sugar, stirring well. Simmer on low heat for 20 minutes.
Season the curry with salt to taste, then remove from heat.
To serve, arrange the sliced lontong in bowls and ladle over the prepared coconut curry.
Garnish with extra slices of red chili or fresh herbs if desired.
Nutrition Facts
Calories |
1143 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.6 g | 37% | |
| Saturated Fat | 4.5 g | 22% | |
| Polyunsaturated Fat | 17.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7168 mg | 312% | |
| Total Carbohydrate | 204.2 g | 74% | |
| Dietary Fiber | 11.4 g | 41% | |
| Total Sugars | 54.9 g | ||
| Protein | 23.6 g | 47% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 297 mg | 23% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 2218 mg | 47% | |
*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.
