LONTONG
(Rice Cakes in Banana Leaves)
These are not eaten by themselves but are usually served as an
accompaniment to a dish or as an essential ingredient to a dish.
Lontong is commonly cut into cubes to be served with satay or cut into
slices to be served with Sayur Lodeh.
This recipe makes 4 rolls.
Ingredients:
5 banana leaves
6 tins (750g) uncooked rice (use empty condensed milk tins
as measuring cups)
1 tablespoon salt
2 pandan leaves (hold them together and tie a knot in the middle)
Water
*Lontong moulds (or long, hollow metal cylinders will do)
Method:
- Clean banana leaves and wipe dry. Scald to soften.
- Wash the rice and drain the water.
- Line each mould with a cleaned sheet of banana leaf, overlapping
the edges a little.
- Fill each mould with 1 1/2 tins of washed uncooked rice (the rice
should cover exactly half of the length of the mould so adjust the
amount when necessary).
- Secure cover and drop lonton into boiling water in a pot big enough
to hold 4 rolls of lontong. Sprinkle salt, and drop pandan leaves into
boiling water. Cover.
- Check water and fire constantly. Boil for 5-6 hours.
- Remove from pot and leave the rolls of lontong to cool.
- Peel banana leaves from lontong and cut to desired serving size.
*If you are unable to obtain Lontong moulds, try to get hold of a few
hollow metal cylinders, with a length of about 12 inches and a
diameter of about 4 inches. Clean and trim the banana leaves and line the inside
of the cylinders with the leaves. Try to trim the leaves only a little so that one
sheet of leaf can line the entire cylinder with the edges overlapping a little.
You'll also need to cover one end of the cylinder while you fill it with rice then
you'll have to secure the other end as well.
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