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5.0 from 3 votes

Lontong has always been a part of my life, especially during Lebaran. As a child, I used to help my grandmother prepare ketupat, similar to lontong but wrapped in woven coconut leaves instead of banana leaves or containers. My job was to carefully stuff beras (raw rice in Bahasa Indonesia) into the ketupat shells, ensuring they were not overfilled. My grandmother would check my work, adjusting the rice levels to ensure they wouldn’t burst while cooking.

The process was long and tedious—hours of boiling, waiting, and hoping for the perfect texture. When we finally cut open the ketupat, the excitement was unmatched. The firm, compact rice cakes would be served with flavorful dishes like opor ayam and rendang, making all the effort worthwhile.

As I grew older and started cooking independently, I wanted to recreate those childhood flavors without the complicated wrapping process. That’s when I discovered how easy it is to make it with a rice cooker. This method simplifies everything, eliminating the need for banana leaves while delivering the familiar soft, compact rice cake that pairs well with gado-gado, soto, and lontong sayur.

The History of Lontong

Lontong is a staple in Indonesian cuisine, often served as a rice substitute in savory dishes. Its origins trace back centuries, when boiling rice wrapped in banana leaves became a practical solution for preserving and transporting food. Lontong holds its shape unlike loose rice, making it easier to cut into portions and serve alongside soups, curries, and peanut sauces.

While it is deeply rooted in Indonesian culinary traditions, variations of compacted rice cakes can be found across Southeast Asia. In Malaysia and Singapore, lontong is commonly served with spicy coconut-based vegetable curries, while in Thailand, a similar dish called khao tom mat uses sticky rice wrapped in banana leaves. However, it is typically sweet rather than savory. Despite regional differences, the core idea remains the same—cooking rice to transform it into a cohesive, sliceable form.

Lontong for Lebaran: A Perfect Pairing with Opor Ayam and Sambal Goreng Ati

Lontong is a beloved dish in Indonesian cuisine, often served as a rice substitute in various traditional meals. During Lebaran, lontong becomes even more special as it is commonly enjoyed with opor ayam (chicken cooked in coconut milk) and sambal goreng ati (spicy liver and potato dish). The soft, compact texture of lontong makes it perfect for soaking up the rich, creamy opor sauce, while also balancing the spiciness of sambal goreng ati.

Unlike steamed rice, which remains separate and fluffy, lontong is firm and sliceable, making it easy to serve in bite-sized portions alongside festive dishes. Its neutral taste allows it to enhance the flavors of the savory and spiced dishes that are often part of Lebaran celebrations.

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Making Lontong with a Rice Cooker vs. the Traditional Banana Leaf Method

Traditionally, lontong is made by soaking beras (raw rice in Bahasa Indonesia), wrapping it in banana leaves, securing the wraps with small wooden sticks, and boiling them for several hours. The banana leaves provide structure and infuse the rice with a subtle, earthy aroma. However, this process can be time-consuming, requiring precise wrapping to prevent the leaves from unrolling or the rice from leaking.

The rice cooker method simplifies things considerably. Instead of wrapping beras in banana leaves, you cook them directly in water until they reach a soft, porridge-like consistency. The cooked rice is then transferred into a mold—usually a plastic container—and pressed down firmly to remove excess moisture. Once cooled, it solidifies and can be sliced into familiar compact pieces.

While some might argue that the traditional method has a more authentic taste, the rice cooker approach makes the process accessible to anyone without needing unique ingredients or extended cooking times. It’s an excellent alternative for those who want a hassle-free way to enjoy lontong at home.

How Does Lontong Taste?

Lontong has a mild, neutral flavor, making it the perfect base for various savory dishes. Unlike plain steamed rice with individual grains that separate easily, lontong is compacted into a firm, sliceable block. This unique texture allows it to absorb and enhance the flavors of the dishes it accompanies.

The taste will depend on what it is served with. On its own, it has no strong aroma or distinctive taste. However, when paired with rich, spiced gravies like lontong sayur, the rice soaks up the coconut milk and turmeric-infused broth, making every bite more flavorful. Similarly, when eaten with gado-gado or pecel, lontong acts as a sponge, holding onto the thick peanut sauce and balancing its sweetness and nuttiness.

In terms of texture, it is firm yet slightly chewy. The rice grains are tightly packed together but don’t feel overly dense or hard when you bite into them. Instead, they have a pleasant softness that is neither mushy nor sticky. The key to achieving the right texture lies in choosing the proper rice and pressing it properly—too much water can make it overly soft, while too little can make it dry and crumbly.

If made using banana leaves, it absorbs a subtle earthy aroma from the wrapping, adding an extra layer of fragrance. However, when using a rice cooker and plastic mold, lontong won’t have that same aroma, but its smooth and slightly bouncy texture remains.

While it is simple and plain, its versatility makes it a staple in Indonesian cuisine. It acts as a neutral canvas highlighting the flavors of spicy, creamy, and savory dishes, making it a must-have for many traditional meals.

Lontong vs. Ketupat

Although they share similarities, they differ in preparation, texture, and appearance.

• Ketupat is made by stuffing rice into handwoven coconut leaf pouches, which are then boiled until the rice expands and fills the pouch. The result is a firm, slightly chewy rice cake with a distinct diamond or square shape. Since the rice grains are tightly packed, ketupat holds its form well, making it ideal for serving with grilled meats and rich sauces.
• Lontong, on the other hand, is prepared by cooking rice in a cylindrical shape, either wrapped in banana leaves or molded in a container. It has a slightly softer and more uniform texture than ketupat, making it a better choice for absorbing broths and curries.

Both serve as excellent carbohydrate bases for Indonesian dishes, but their differences in texture can influence how they complement certain meals.

Choosing the Right Rice: Beras Pulen vs. Beras Pera

The type of beras used plays a crucial role in achieving the right texture. In Indonesia, rice is generally classified into two categories:

• Beras pulen refers to rice varieties high in starch, such as jasmine and Japanese short-grain rice. When cooked, the grains become soft and slightly sticky, helping them bind together into a compact form. This type of rice is traditionally preferred for lontong, as it ensures the rice sticks together firmly.
• Beras pera refers to rice with a lower starch content, such as long-grain rice, which remains separate after cooking.

I initially looked for beras pera in Singapore but couldn’t find it. After some research, I learned that basmati rice is a suitable substitute since it has a similar texture and starch content. Although it is not commonly used for lontong, the proper cooking technique—using more water and pressing it firmly—works well to achieve the compact structure needed.

I have also tried making it using beras pulen, but the result was not ideal. The texture became too soft and mushy, making it difficult to slice properly. This is because beras pulen retains more water and becomes stickier when cooked, whereas beras pera (or basmati rice, in my case) results in a firmer, more structured one that holds its shape better.

Why a Plastic Container Works Best for Shaping Lontong (Compared to a Glass Container)

Shaping it correctly is essential to achieving the firm, compact texture needed for slicing. While traditionally, it is wrapped in banana leaves, modern alternatives like plastic and glass containers offer a more convenient way to mold the rice. However, plastic is the better choice when compared to glass containers for several reasons.

1. Flexibility and Ease of Release

One significant advantage of a plastic container is its slight flexibility, making removing the lontong much more manageable once it has cooled. Since lontong is tightly packed and slightly sticky, a rigid glass container can make it challenging to extract the rice cake without breaking it. You can gently press or flex the sides with a plastic container to loosen the lontong, ensuring it comes out intact and retains its shape.

In contrast, a glass container is rigid and non-flexible, making unmolding more challenging. If the lontong sticks to the sides, you may need a knife to loosen it, increasing the risk of breaking or denting the rice cake.

2. Heat Conductivity and Cooling Time

Plastic containers do not retain heat as much as glass, which helps lontong cool down more evenly and faster. Since lontong needs to be thoroughly cooled before slicing to achieve the best texture, using a plastic container speeds up this process.

Glass, on the other hand, retains heat for a longer time. This can cause the lontong to stay warm longer, making it take more time to set correctly. If sliced too soon while still warm, the lontong may be too soft and fall apart.

3. Moisture Control

A plastic container absorbs less heat, so it doesn’t create as much condensation inside. This helps prevent the lontong from becoming too wet and sticky.

Due to its high heat retention, condensation will likely form in a glass container. If the lontong is covered while cooling, the excess steam can collect on the lid and drip back onto the rice, making it too moist and affecting its firmness.

4. Weight and Handling

Plastic containers are lightweight, easy to handle, and useful when pressing and shaping the lontong. Since the rice needs to be compacted to remove excess moisture, a plastic container makes it easier to apply even pressure.

A glass container is heavier and more fragile, making it slightly harder to work with when pressing the rice. If dropped, it can also break, posing a safety risk in the kitchen.

5. Storage and Transportation

Plastic containers are more practical if you need to store or transport lontong because they are lightweight and do not break easily. They can also be stacked easily in the refrigerator.

Glass containers, while generally suitable for food storage, are bulkier, heavier, and more fragile, making them less convenient if you need to store multiple portions of lontong.

Things to Watch Out for When Making Lontong

While making lontong with a rice cooker is a much simpler process than the traditional banana leaf method, there are still some key things to keep in mind to ensure the best results.

1. Choosing the Right Type of Rice is Crucial

The type of rice you use is the most important factor in determining the texture of your lontong. Traditionally, it is made with beras pera, which has a lower starch content and results in a firmer, more compact texture. If you use beras pulen (higher starch content, like jasmine or Japanese short-grain rice), it will become too soft and mushy, making it difficult to slice and hold its shape.

2. Water Ratio Must Be Adjusted Based on the Type of Rice

Different rice varieties absorb water differently. Adding too much water can make the lontong too soft and sticky, while too little can make it dry and crumbly. If you use basmati rice (beras pera substitute), you might need more water to reach the right consistency. However, if using beras pulen, you should reduce the water slightly to prevent it from becoming too soft.

3. Properly Pressing the Lontong is Key

After cooking, it must be pressed tightly in a container to remove excess moisture and ensure it holds its shape when sliced. If it’s packed too loosely, the texture will be crumbly. Using a plastic container instead of a glass one makes it easier to apply even pressure, as plastic is slightly flexible.

4. Allow It to Fully Cool Before Slicing

Lontong should always be completely cooled before slicing. Cutting it while still warm will be too soft and may not hold its shape. Cooling allows the rice to firm up and become more compact.

5. Avoid Covering Lontong Immediately After Cooking

If you cover it while it’s still hot, condensation will form inside the container, adding unwanted moisture and making the lontong too wet. Let it cool uncovered before storing it.

6. Storage and Reheating Tips

• Reheating: Lontong tends to harden when refrigerated. Steam it for a few minutes before serving to restore its soft texture. Avoid microwaving, as it can make the texture uneven.
• Refrigeration: It can be stored in an airtight container in the refrigerator for up to 3 days.
• Freezing: If you want to store it longer, slice it first and freeze it in portions.

Ingredients for Lontong (Rice Cooker Method)

• Rice (beras) – The type of rice is essential for the texture. Traditionally, it is made with beras pera, which has a lower starch content and results in a firmer, sliceable lontong. However, since beras pera is difficult to find in Singapore, basmati rice is a good alternative. Avoid using beras pulen like jasmine or Japanese short-grain rice; it will make it too soft and mushy.
• Water – The amount of water used affects the final texture. Since it is meant to be compact, more water is used than regular steamed rice. When pressed, the rice can break down slightly and form a dense, cohesive structure. If too little water is used, it will be dry and crumbly; too much water will make it overly soft.
• Salt—A small amount of salt enhances the taste, preventing it from being too bland. It is usually paired with flavorful dishes like lontong sayur or gado-gado, so the salt helps subtly balance the overall flavor without overpowering the dish served with it.
• Cooking oil – Adding oil prevents the rice from becoming too sticky and helps it retain moisture while cooking. It also makes it easier to unmold the it from the container once it has cooled. This step is especially useful when using a plastic container to shape the lontong, as it ensures easy removal.

Step-by-Step Instructions for Making Lontong with a Rice Cooker

1. Wash the rice thoroughly

Rinse the rice under running water until the water runs clear. This step helps remove excess starch and prevent the rice from becoming too sticky. Washing also improves the overall texture of the lontong, making it firmer and less mushy. If using basmati rice as a substitute for beras pera, washing is especially important to achieve consistency.

2. Add rice, water, salt, and cooking oil to the rice cooker

Pour the washed rice into the cooker, then add water, salt, and cooking oil. The oil helps prevent the rice from sticking too much while cooking, making molding easier.

Turn on the rice cooker and cook as you would for regular rice. However, remember that lontong requires more water than regular steamed rice, so the texture will be much softer when done. If using a rice cooker with different settings, choose the standard rice cooking mode rather than quick cook.

3. Mix and mash the rice immediately after cooking

Once the rice cooker switches to the “keep warm” setting, open the lid and immediately mix the rice while it is hot. Use a wooden spoon or rice paddle to stir and press down the rice, breaking up the grains. Continue pressing until the rice becomes thick and sticky, forming a dense paste.

This step is crucial because the consistency needs to be uniform. If the rice is not mashed properly, the final lontong may have loose grains that won’t hold together well. Work quickly, as the rice becomes harder to mash as it cools.

4. Transfer to a plastic container and flatten the rice

Lightly grease a heat-resistant, food-safe plastic container with a thin layer of cooking oil. This prevents the lontong from sticking to the container and makes it easier to remove once set.

Transfer the mashed rice into the container while it is still warm. Use the back of a spoon or a spatula to press the rice down, ensuring no air pockets firmly. The more compact the rice, the better the final texture when sliced. Flatten the surface as evenly as possible.

Glass containers are not recommended for this step, as they are rigid and can make it challenging to unmold the lontong later. If using a glass container, you may need to line it with plastic wrap or parchment paper to prevent sticking.

5. Let it set at room temperature

Leave the lontong to cool at room temperature for 3 to 4 hours if using beras pera or similar low-starch rice like basmati. The rice needs time to firm up to hold its shape when sliced.

If using beras pulen (such as jasmine or Japanese short-grain rice), the lontong will take longer to set because of its higher starch content. Leaving it overnight at room temperature or refrigerating it for a few hours will help achieve a firmer texture. Refrigeration also helps prevent the rice from becoming too soft or sticky.

6. Cut and serve

Once the lontong is fully set, carefully remove it from the container. Using a plastic container, gently press the sides to loosen the lontong. If it sticks, use a thin knife to run along the edges before unmolding.

Cut the lontong into thick slices and serve with your favorite dishes. It pairs well with lontong sayur, soto, gado-gado, or satay. Lontong can be refrigerated for up to three days if stored for later use. Steam it for a few minutes before serving to restore its soft texture. Avoid microwaving, as it can make the texture uneven.

By following these steps and using the correct type of rice, you can achieve a perfect homemade lontong with a firm yet soft texture, ready to soak up the flavors of your favorite Indonesian dishes.

5.0 from 3 votes