Lontong (Indonesian Compressed Rice Cake)
Lontong (Indonesian Compressed Rice Cake)
Ingredients
- 250 g basmati rice
- 875 ml water
- 1 teaspoon salt
- 1 teaspoon oil
Instructions
- 1
In a rice cooker, combine the 250 g basmati rice, 875 ml water, 1 teaspoon salt, and 1 teaspoon oil.
⏱️ 1 min
- 2
Close the rice cooker and cook the mixture according to your rice cooker's instructions. The cooking time is typically around 12 minutes for the initial cooking phase.
⏱️ 12 min
- 3
Once the rice is cooked and the rice cooker indicates it's ready, open the lid.
⏱️ 1 min
- 4
Vigorously stir the cooked rice with a spatula. Continue stirring until the rice grains break down and become soft and mushy. This step is crucial for achieving the correct lontong texture.
⏱️ 3 min
- 5
Transfer the mushy rice into a clean container. For traditional presentation and flavor, you can line the container with banana leaves before adding the rice.
⏱️ 2 min
- 6
Using the spatula, firmly press the rice down into the container, ensuring it is tightly packed and smooth on top.
⏱️ 1 min
- 7
Allow the rice to cool down completely at room temperature.
⏱️ 10 min
- 8
Cover the container with a lid and refrigerate for at least 30 minutes, or ideally overnight, until the lontong is firm and set.
⏱️ 30 min
- 9
Once firm, carefully unmold the lontong from the container.
⏱️ 1 min
- 10
Slice the firm lontong into your desired pieces, such as rectangular blocks or cubes, for serving with dishes like sate, opor ayam, or gulai.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Lontong (Indonesian Compressed Rice Cake)
- 250 g basmati rice
- 875 ml water
- 1 teaspoon salt
- 1 teaspoon oil
Instructions
- 1
In a rice cooker, combine the 250 g basmati rice, 875 ml water, 1 teaspoon salt, and 1 teaspoon oil.
⏱️ 1 min - 2
Close the rice cooker and cook the mixture according to your rice cooker's instructions. The cooking time is typically around 12 minutes for the initial cooking phase.
⏱️ 12 min - 3
Once the rice is cooked and the rice cooker indicates it's ready, open the lid.
⏱️ 1 min - 4
Vigorously stir the cooked rice with a spatula. Continue stirring until the rice grains break down and become soft and mushy. This step is crucial for achieving the correct lontong texture.
⏱️ 3 min - 5
Transfer the mushy rice into a clean container. For traditional presentation and flavor, you can line the container with banana leaves before adding the rice.
⏱️ 2 min - 6
Using the spatula, firmly press the rice down into the container, ensuring it is tightly packed and smooth on top.
⏱️ 1 min - 7
Allow the rice to cool down completely at room temperature.
⏱️ 10 min - 8
Cover the container with a lid and refrigerate for at least 30 minutes, or ideally overnight, until the lontong is firm and set.
⏱️ 30 min - 9
Once firm, carefully unmold the lontong from the container.
⏱️ 1 min - 10
Slice the firm lontong into your desired pieces, such as rectangular blocks or cubes, for serving with dishes like sate, opor ayam, or gulai.
⏱️ 2 min