Ingredients1.5kg rice (beras cina)
fresh banana leaves
water for boiling
sturdy stick or toothpick
string (for using lontong mould)
Directions
Foodnote
I bought stainless steel lontong mould online from an Indonesian seller. The process to make lontong using the mould is basically the same but need less banana leaves. Need to secure the edges using string (I use dried grass straw that is usually used to tie bak chang) or it might burst open (learn it the hard way in the past ~sigh). I only have 12 pieces of the stainless steel mould + 6 aluminium ones that I bought from a shop locally so I have to add some made the traditional way. The smaller the cylinder the nicer the lontong will be because of the aroma of banana leaves infused to the rice... yum yum.
From the last photo, left to right... lontong made the traditional way, in aluminium mould bought from a shop near my place and the stainless steel one.
Directions
- soak rice in water for an hour or more and drain it afterwards
- roll banana leaf in cyclindrical shape (glossy side in) at least 2 rounds when using mold and 3 rounds when doing the traditional way
- fasten one end with stick or sturdy toothpick
- fill rice about half (slightly more) of the cylinder and secure the open end with stick
- arrange lontong in a big pot and fill water to cover
- top up with boiling water regularly whenever water level recedes
- boil for up to 4 hours until lontong are firm
- let the lontong cool (standing) for about 1 hour before releasing from the mould
FoodnoteI bought stainless steel lontong mould online from an Indonesian seller. The process to make lontong using the mould is basically the same but need less banana leaves. Need to secure the edges using string (I use dried grass straw that is usually used to tie bak chang) or it might burst open (learn it the hard way in the past ~sigh). I only have 12 pieces of the stainless steel mould + 6 aluminium ones that I bought from a shop locally so I have to add some made the traditional way. The smaller the cylinder the nicer the lontong will be because of the aroma of banana leaves infused to the rice... yum yum.
From the last photo, left to right... lontong made the traditional way, in aluminium mould bought from a shop near my place and the stainless steel one.Update 2024
This year decided to make the small lontong to gift to my maklong. Using just 8 stainless steel lontong mold. I got smarter... instead of tying the loose caps, I tighten it by sticking in toothpicks! So easy and turns out well. I use fragrant rice and the lontong came out soft. Perhaps need to add a bit more. Also I only boil for 3hrs. Will boil for 4hours next time and wash the lontong in cold water after boiling. I understand that it will keep the lontong longer. I gave my maklong 4 lontong and kept 3 pcs in the freezer. I use shrink wrap and put the lontongs in ziplock. Next time, can just steam it to eat with gado2 or kuah satay.
