Indonesian Lontong (Rice Cake) Wrapped in Banana Leaves
Compressed rice cakes made by cooking jasmine rice sealed in rolled banana-leaf cylinders. From What To Cook Today.
Ingredients
| 4 cups | 960 ml | jasmine rice, washed and drained |
| — | banana leaves (thawed if frozen) | |
| 1 box | toothpicks |
Instructions
- Clean the banana leaves with a clean damp cloth before using. Cut 7-8 pieces about 10 inches (25 cm) wide. Warm them briefly over an open flame so they stay soft and don't crack; be careful not to burn your hands.
- Roll each leaf lengthwise (green shiny side in, so the lontong takes on a slightly greenish color) into a cylinder about 3 inches (8 cm) in diameter. Larger rolls need longer cooking.
- Secure one end with toothpicks. Fill each log with rice. The amount depends on the length of your roll: for a 20-cm roll, fill only to about half (about 10 cm), so the lontong isn't tough and doesn't burst as the rice expands. Continue until all the rice is used.
- Prepare a large pot with water. Place the lontong inside; they will float at first, so slowly submerge them and don't overcrowd. If your pot is tall enough, cook them standing; otherwise cook them lying down (about 4-5 pieces per batch). Bring to a boil, then lower the heat to a gentle simmer.
- Cook a minimum of 3 hours with the lid on (4-6 hours for bigger rolls).
- They may look soft when pulled from the pot but will firm up. Let them cool about one hour before opening and slicing so they are firm without being tough. Serving: Do not cut the lontong until completely cool. Slice with a wet knife. Keep refrigerated, wrapped in plastic, up to one week, or for months in the freezer. Note: A lontong mould is not necessary. Cooking them standing up only saves pot space; cooking them lying down works just as well.