Lontong

🛒 Ingredients

• White Rice 50 g · 183 kcal
• Water 100 g · 0 kcal

👨‍🍳 Instructions

1. Wash the white rice thoroughly under cold running water until the water runs clear; optionally, soak the rice for 30 minutes to reduce cooking time.
2. Prepare banana leaves by cleaning them and softening them over a flame or in hot water to make them pliable for wrapping.
3. Roll each banana leaf into a tight cylinder or fold into a square/rectangle, securing one end with a toothpick or staple.
4. Fill each leaf pouch with the washed rice, filling about 1/3 to 1/2 of its volume, ensuring not to overfill as the rice will expand significantly.
5. Secure the other end of the banana leaf pouch tightly, ensuring it is completely sealed to prevent water from entering during cooking.
6. Place the Lontong rolls in a large pot, ensuring they are tightly packed, then cover them completely with water.
7. Boil on medium heat for 3-4 hours, replenishing water as needed to keep the Lontong submerged and ensure even cooking.
8. Remove Lontong from the pot and drain any excess water. Let them cool completely at room temperature or in the refrigerator for several hours until firm.
9. Once firm, carefully unwrap the banana leaves and slice the Lontong into desired serving pieces before serving with various Indonesian dishes.