Table of Contents
How to make banana leaf rice cake
1. Preparation of ingredients and banana leaves
2. Banana leaf rolling technique
3. Fill the rice into the roll
4. The boiling process determines the texture
5. Cooling and serving lontong
Jakarta, goldensamoyed Indonesia
—
Indonesians often make lontong as part of the main meal menu or as an accompaniment to various soupy dishes.Starting from
breakfast
simple to large family banquets.
For those of you who are still not familiar with making it, here’s how to make it
rice cake
Banana leaves are supple and durable.
ADVERTISEMENT
SCROLL TO CONTINUE WITH CONTENT
Lontong is often present to accompany chicken opor, fried potato chili sauce, and even meat curry which is eaten together before special moments such as Eid, kenduri, and thanksgiving events.
Banana leaf lontong is known to have a distinctive aroma and natural green color that is appetizing.The texture of lontong which is soft, dense and does not break easily is the characteristic of successful lontong.
Therefore, knowing the right processing techniques is very important so that lontong is not only delicious, but also durable.
Apart from simple ingredients, the manufacturing process requires patience, especially at the boiling stage.
How to make banana leaf rice cake
The following is a complete guide on how to make banana leaf rice cake that is chewy, dense, and lasts for several days.
1. Preparation of ingredients and banana leaves
The first step begins by preparing the main ingredient in the form of 1 kg of fluffy rice.
Rice must be washed thoroughly to remove any remaining starch, then drained until there is no excess water.
Choosing fluffier rice greatly influences the final texture of lontong.
It is best to use the klutuk type of banana leaf because it gives the lontong a beautiful green color.
Cut the leaves approximately two hand spans long and make sure they are wide enough so that the lontong can be rolled up neatly.
Clean both sides of the leaves using a clean cloth.
So that they don’t tear easily, the leaves need to be wilted first by drying them for a while or heating them over a stove until they are pliable.
Prepare a stick to lock the end of the lontong.
2. Banana leaf rolling technique
Position the banana leaf with the green side facing up so that the color will stick to the lontong.
Roll the leaves into a sleeve with a diameter of about two fingers for medium size.
If you want the lontong to be bigger, the diameter can be adjusted to three fingers.
Once the roll is formed, fold one end inward, then fold the right and left sides to seal.
Lock the fold using a stick.
For neater and denser results, the inside of the roll can be pushed gently using a long piece of wood.
Repeat this process until all the leaves are ready to be filled.
3. Fill the rice into the roll
Take a rolled banana leaf that is locked at one end.
Add rice only half way up the roll.
This empty space is important because the rice will expand during the cooking process.
After that, fold the other end using the same technique and lock it again using a stick.
Make sure each lontong has relatively the same size and filling so that the level of doneness is even when boiled.
This stage is one of the important factors in how to make banana leaf lontong that is chewy and not soft.
4. The boiling process determines the texture
Arrange all the rice cakes in a large saucepan
If possible, lontong can be arranged in a standing position to make it denser.
Pour the lontong with boiling hot water until the entire surface is submerged.
The aim of using hot water from the start is to make the lontong last longer and not get stale easily.
Cover the pan and cook the lontong for 3 to 4 hours over medium heat.
During boiling, check the water periodically.
If the water starts to drain, immediately add boiling hot water to keep the rice cakes submerged.
This long and stable boiling process is the main key to producing lontong that is supple, soft and perfectly cooked.
5. Cooling and serving lontong
After 4 hours, remove the lontong and drain.
Arrange the lontong in a standing position so that the remaining water drops to the bottom so that the lontong becomes denser.
At this stage, all the leaf cavities should be completely filled with fully expanded rice.
Let the lontong cool completely before removing the leaves.
Once cool, the lontong is ready to be cut and served.
The natural green color of banana leaves will look beautiful, with the texture of lontong being soft, supple and sturdy.
By following the steps above, this method of making chewy banana leaf lontong can produce lontong that will last up to two days and is ready to complement various special family dishes.
(gas/juh)
[Gambas:goldensamoyed Video]
Read More: The Unique Figure of the Founder of Singapore Whose House Became a National Asset
Read More: Assistance Series from Central Institutions to Sumatra Disaster Areas
