1
Prepare the rice
5 minRinse the rice a few times, mix in the salt and drain.
Dolma and Sarma
A cornerstone of Indonesian street food, lontong is made by tightly wrapping salted rice in banana leaves and boiling it for hours. Once cooked, the rice sets into a dense, sliceable block served in place of bread alongside many Indonesian dishes.
Step by Step
How to make it?
2
Prepare the leaves
15 minQuickly pass the banana leaves over a flame to make them pliable, then fold into cylinders.
3
Fill the rolls
15 minFill the leaf cylinders about a third full with rice and secure the ends with toothpicks, leaving room for the rice to swell.
4
Boil
180 minFully submerge the rolled packets in water in a large pot and simmer over low heat for 3 hours, topping up with boiling water as it reduces.
5
Cool
20 minAfter removing the rolls from the water, stand them upright to cool for 20 minutes, then slice.
Reminder
Fill the leaf packets loosely rather than tightly with rice — since it swells as it cooks, leaving room stops the packets from bursting.
Editor's Note Editörün Notu
If you can't find banana leaves, a combination of cling film and foil gives a similar result, though the authentic aroma is lost.
Admin DadaGastro · verified in test kitchen
Reviews
Comments (0)
4.5
2 reviews
%100 recommend it
Bu tarife henüz yorum yapılmamış. İlk yorumu sen yaz.
Similar Recipes
You'll like these too
Recipes tried by those who liked this one, fitting the same table.
Dolma and Sarma
Dolma and Sarma
Spring Rolls | Chinese-Style Leftover Vegetable Rolls With Chili Sauce
34 min
Easy
4 servings
₺
₺
₺
5.0
14
Dolma and Sarma
Dolma and Sarma