Want to know “How to make Indonesian Lontong at home”? You’re at the right place. Making Lontong is a rewarding experience that brings together rice, spice, and heritage. Easy Lontong Sayur recipe with coconut milk delivers bold flavor and homestyle comfort in every spoonful.  

Lontong is a nutritious Indonesian classic recipe consisting of compressed Lontong rice cakes that are placed in the curry gravy of rich coconut milk and can be accompanied by vegetables, boiled egg, tofu, tempeh, or even meat. The rice cakes are chewy, and soft and pick up the flavour of the thick spicy curry in which it is served. This Lontong recipe is a comforting staple throughout the archipelago.

This cake-like dish is considered as a breakfast dish or as a festival food by the Indonesian, Malaysian and Singaporeans. It is particularly famous during Eid festivals and family get-togethers. It is a very comforting, all-purpose dish, the reason why it truly is a Southeast Asian rice cake staple.

About Lontong

Lontong is not a daily food, however, it is the traditional Indonesian food heritage, telling so much about hospitality and collectivism. The base attribute of the dish is the rice which is pressed into some banana leaves and boiled until it turns solid. When refrigerated, it is sliced thickly and paired with a spicy stew that is made of coconut milk which consists of galangal, lemongrass, turmeric, and chilli.

One of the common types is called Lontong Sayur (vegetable lontong) which is most commonly compared to the Malaysian Nasi Impit or Ketupat which is served with a blend of long beans, carrots and cabbage in a creamy yellow coconut sauce. It is accompanied by Sambal, fried shallots, and boiled eggs, making it rich and balanced, which is ideal to be served at any time of the day.

Ingredients and Substitutes in Lontong

• Rice (short-grain or jasmine) – Rice is the primary ingredient of Indonesian Lontong. When it is steamed and pressed it becomes a rice cake. May be substituted with sushi rice since they have the same kind of stickiness
• Banana Leaves (optional) – It is used traditionally to wrap and steam the rice in order to give it an earthy fragrance. Otherwise, you can also use heat-proof plastic foil
• Coconut Milk – Used as the foundation of the Lontong curry. Creamy and fragrant. Take canned or fresh
• Long Beans, Carrots, and Cabbage – Basic vegetables which are simmered in the curry. You may also use chayote or pumpkin
• Tofu or Tempeh – Gives protein and texture. Add seasonings when frying
• Boiled Eggs – A variety of Lontong has to be topped with egg, which completes its flavour
• Lemongrass, Galangal, Turmeric, Garlic, and Shallots – are central ingredients in creating flavour in the curry
• Bay Leaves & Kaffir Lime Leaves – Brings a rich bottom note with a lemony fresh fragrance
• Salt & Sugar – To counterbalance and to improve the tastes
• Sambal or Chili Paste – It has a hot kick to it

How to cook Lontong?

Prepare the Rice Cake

• One and a half cups of rice are rinsed and soaked for 1-hour span
• Squeeze off and lightly stuff the rice in banana leaf cylinders or in plastic wraps, make sure to tie the top
• Put packages of the rice in boiling water, immerse it fully in water and leave it there for 1.5-2 hours
• Cool and cut into 1-2 cm rounds

Make the Curry Base

• Add 3 shallots, 2 garlic cloves, 1-inch galangal, 1-inch turmeric, 1 stalk lemongrass and 2 red chillies in a blender. Batter in a smooth paste
• Heat 2 tablespoons of oil into a pot. Stir fry the paste until fragrant

Add Coconut Milk and Veggies

• Add 2 cups of coconut milk and 1 cup of water in it
• Chopped long beans, carrots and cabbages should be added. Cook at the boil for 15-20 minutes
• Add salt, sugar and season it with bay leaves or kaffir lime leaves

Toppings at the End

• The curry should have fried tofu or tempeh and halved boiled eggs added to it
• Cook everything in a simmer for an additional 5 minutes

Serving Suggestions

• Put some slices of Lontong onto a plate
• Pour hot curry and toppings and rice cakes
• Garnish with fried shallots, sambal and coriander
• Enjoy it as lunch, dinner or breakfast

The Best Lontong Tips

• The rice cakes should be allowed to cool down completely before they are cut to obtain a clean slice
• Thick coconut milk is used to get creamy curry
• Add the portion of chillies and sambal according to your taste
• Leftover Lontong may be stir-fried, or included in salads the following day

Lontong is the ultimate mixture of steaming rice, spicy curry, and dazzling toppings -a comfortable and nutritious treat at any time of the year. As it is either served at a festive banquet or cooked as a warm dish at home, this Indonesian Lontong favourite will always make your meal warm and flavorful with every bite.