Lontong with Peanut Sauce
Southeast Asia • Non-Vegetarian
How to Make Lontong with Peanut Sauce (Traditional & Healthy Version)
Lontong with Peanut Sauce is a beloved Malaysian snack that beautifully showcases the multicultural tapestry of Malaysia’s cuisine. Traditionally enjoyed during festive seasons and special gatherings, this dish brings together tender compressed rice cakes (lontong) and a rich, aromatic peanut sauce, making it a staple in many Malaysian homes. The preparation highlights local ingredients such as pandan leaves, lemongrass, and santan (coconut milk), which add depth and a unique Southeast Asian flair to the dish. The taste of Lontong with Peanut Sauce is a harmonious blend of creamy, nutty, and slightly spicy flavors, perfectly balanced to please all palates. It’s common in regions such as Selangor and Johor, where it is often served for breakfast or lunch, especially during festive occasions like Hari Raya Aidilfitri. This healthier take on Lontong with Peanut Sauce is vegetarian, focusing on wholesome plant-based ingredients and lighter cooking methods, making it suitable for modern health-conscious eaters who want to savor authentic Malaysian flavors without excess calories.
Ingredients(for 2 rice cakes (lontong) with 1/2 cup peanut sauce)
- 1 cup Rice (preferably long grain or parboiled)
- 2 pieces Pandan leaves (tied into knots)
- 3 cups Water
- 1/2 cup Peanuts (unsalted, roasted)
- 1/4 cup Santan (coconut milk) (light coconut milk)
- 2 Shallots (finely sliced)
- 2 cloves Garlic (minced)
- 1 stalk Lemongrass (white part only, bruised)
- 1 tbsp Chili paste (adjust for less heat) - optional
- 1 tsp Palm sugar (gula Melaka, or brown sugar)
- 1/2 tsp Salt
- 1 tbsp Tamarind juice (from asam jawa) - optional
Instructions
- 1
Rinse rice thoroughly. Place rice and pandan leaves in a pot with water. Cook over medium heat until water is absorbed and rice is fully cooked.
10 minutes
Pandan leaves infuse a fragrant aroma into the rice.
- 2
Transfer cooked rice into a heatproof container. Press firmly to compress. Let it cool completely, then cut into cubes.
10 minutes
Use a banana leaf-lined container for extra aroma and authenticity.
- 3
Dry roast peanuts in a pan over medium heat until golden and fragrant. Cool, then blend or pound coarsely.
5 minutes
Don’t over-blend; a bit of texture enhances the sauce.
- 4
Sauté shallots, garlic, and lemongrass in a non-stick pan with a splash of water or minimal oil until fragrant.
3 minutes
Keep heat moderate to avoid burning the aromatics.
Why This Dish is Healthy
By using light coconut milk and roasting peanuts without oil, this recipe is lower in calories and saturated fat compared to traditional versions. The absence of deep frying, moderate use of palm sugar, and addition of fiber-rich herbs make it a healthier choice. It's a balanced meal that supports energy levels, ideal for those tracking macros or managing weight.
This vegetarian Lontong with Peanut Sauce is rich in plant-based protein from peanuts and provides complex carbohydrates from rice. The use of light santan keeps saturated fat lower, while aromatic herbs like lemongrass and pandan offer antioxidants. Shallots and garlic are known for their immune-boosting properties. Tamarind juice adds vitamins and minerals, including potassium and magnesium, making this dish nourishing and satisfying.
Pro Tips
- 💡Tip 1: Use freshly roasted peanuts for the best flavor and aroma.
- 💡Tip 2: Always allow rice to cool completely before slicing for clean, neat cubes.
- 💡Tip 3: Adjust the thickness of the peanut sauce by adding water as needed.
Storage & Serving
Store lontong cubes and peanut sauce separately in airtight containers in the refrigerator for up to 2 days. Reheat sauce gently before serving; add a splash of water if too thick.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 180.0 kcal |
| Protein | 4.1 g |
| Carbohydrates | 24.5 g |
| Total Fat | 6.8 g |
| Fiber | 2.3 g |
| Sugars | 2.1 g |
| Iron | 1.3 mg |
| Calcium | 22.0 mg |
