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Lontong – Steamed Rice Roll Recipe

Lontong - Steamed Rice Roll Recipe

Lontong – Steamed Rice Roll Recipe

Ingredients :

  • 2 pieces banana leaf about 25 x 20 cm (10×8 in), soaked in boiling water for a few seconds, or 1 piece cheesecloth about 60 x 60 cm (24 x 24 in)
  • 1 cup (200 g) uncooked long-grain rice, soaked in cold water for 15 minutes

Method :

  1. To make the Lontong, first soften the banana leaves by scalding them in boiling water in a tub or pot for 10 seconds. Drain the leaves and shake dry. Then place one banana leaf over the other and roll into a cylinder 5 cm (2 in) in diameter. Fold one end over and seal with a toothpick. Spoon the rice into the roll and fold the open end of the leaf over and secure with a toothpick; leave two-thirds of the roll empty for the rice to expand during cooking. Place the roll in a pot of boiling water, cover and simmer very gently for 30 minutes. Then remove from the pot and cool to room temperature before serving.
  2. If using a cheesecloth instead of banana leaves, fold the cloth in half, place the rice on the cloth and roll it up. Seal one end with a kitchen string, then seal the other end of the cloth with another piece of kitchen string, leaving enough room in the cloth to hold 2 times the amount of uncooked rice. Then proceed to cook as described above.

Makes 2 cups
Preparation time 20 mins
Cooking time 30 mins

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Source :
the food of Singapore
Simple Street Food Recipes from the Lion City
by David Wong & Djoko Wibisono
photos by Luca Invernizzi Tettoni
introduction by Lee Geok Boi

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See also Singapore Cooking “Crispy Fried Shallots or Garlic Recipe”