Lontong / Compressed Rice Recipe
Lontong, Indonesian Rice Recipes:
Another way to have breakfast is this compressed rice. The rice is wrapped in banana leaf and boiled in water for 2-3 hours. Lontong as we called this, usually served with different kind of vegetables in coconut milk broth like. Lontong also served for sate or gado-gado. Or just served in regular white rice replacement.
There are 2 ways of preparing this compressed rice.
1. Lontong wrapped in banana leafs
2. Ketupat wrapped in coconut leaf and usually Hawkers sell the wraps during Muslem's 2 major holidays. But some street hawkers sell this ketupat sayur daily for breakfast because they know how to make the wrapper. "Selamat Menikmati..."
3 cups jasmine rice or long grain rice
3 cups water or 4 cups
4 of 10x10 inches banana leaves
4 of 12x12 inches foil
In a pan, boil the rice with the water over medium heat until the liquid gone. When the rice is cool enough to handle:
1. Place the foil on the counter top, followed by the banana leaf.
2.Divide the rice equally to the banana leaves.
3a. Fold the banana leaf over the rice into a cylinder.
3b. When the rice is wrapped, fold the foil over the leaf as tight as possible.
4a. Tuck in one of the corners by making a pointy corner.
4b. Fold inside to close the corner.
5a. Hold the banana wrap in up position. Lift it, then drop it firmly about 3 times to make sure the rice is all even inside.
5b. Repeat the step 3a & 3b
6. Poke the wrapped foil with a knife 4 or 5 times. Then boil it for 2 hours.
After the 2 hours up, leave the lontong in the water still until the water cool down. Dump the water
Then soak the Lontong in cold water for 1 hour. Dump the water then leave the lontong in up positions to let the rest of the liquid drain. When the lontong cool down, then cut into desire sizes.
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