Stuffed vegetables and leaf rolls
A staple of Indonesian street food, lontong is made by wrapping salted rice tightly in banana leaves and boiling it for several hours. The cooked rice sets into a firm, sliceable roll, commonly served as the main starch alongside Indonesian dishes.
Rinse the rice several times, mix it with the salt and drain.
Quickly pass the banana leaves over a flame to make them pliable, then fold them into cylinders.
Fill each banana-leaf cylinder one-third full with rice and secure the ends with toothpicks, allowing room for the rice to expand.
Place the rolled packets in a large pot, cover them completely with water and simmer over low heat for 3 hours. Add boiling water as needed if the level drops.
After removing the rolls from the water, leave them standing upright to cool for 20 minutes, then slice.
When filling the banana-leaf packets, pack the rice loosely, not tightly. Leaving room for it to expand as it cooks helps prevent the packets from bursting.
No one has commented on this recipe yet. Write the first comment.
Recipes tried by those who liked this one, fitting the same table.
Suggestions, complaints or questions — we read them all.
Your message has been saved. Our team will read it; if you left an email address, we will reply there when needed.