Lontong Rice Cake

Ingredients(for 2 pieces of rice cake per person)

• 1 cup White rice (beras) (short-grain preferred)
• 2 cups Water
• 2 large pieces Banana leaves (daun pisang, for wrapping)
• 2 strips Pandan leaves (daun pandan, tied into a knot)
• 1/2 tsp Salt
• 1 stalk Lemongrass (serai, lightly bruised) - optional
• 1 tsp Vegetable oil (to grease banana leaves) - optional
• 2 tbsp Coconut milk (santan) (optional, for serving) - optional

Instructions

1. 1

   Rinse the white rice thoroughly until water runs clear. Drain well.

   3 minutes

   Use short-grain rice for better texture and compression.

2. 2

   Place rinsed rice in a pot with water, pandan leaves, salt, and optional lemongrass. Bring to a boil, then simmer until rice is cooked but still slightly firm.

   10 minutes

   Do not overcook; slightly firmer rice helps maintain lontong shape.

3. 3

   Remove pandan leaves and lemongrass. Let rice cool for 2-3 minutes.

   3 minutes

   Cooling makes the rice easier to handle and compress.

4. 4

   Grease banana leaves lightly with vegetable oil. Scoop rice onto leaves, shape into a log, and wrap tightly. Secure ends with toothpicks or fold underneath.

   5 minutes

   Tight wrapping creates a firm texture after steaming.