Creamy Indonesian Lontong Sayur with Coconut Curry
A traditional delight of rice cakes in fragrant coconut curry
This aromatic dish brings together the creaminess of coconut milk with vibrant spices, enveloping tender rice cakes for a deeply satisfying meal.
- 1 h 45 min
- 4
- Intermediate
Ingredients
For the Lontong (Rice Cakes)
For the Vegetable Coconut Curry
Preparation
Preparing the Lontong
Rinse the rice
Rinse the rice under cold water until the water runs clear.
Cook the rice
Cook the rice in enough water until slightly underdone, then drain.
Wrap in banana leaves
Lay banana leaves out flat, add rice in the center, fold tightly, and tie with kitchen twine.
Ensure the banana leaves are free from any damage to prevent leakage. Pro tip: Lightly char the banana leaves over a flame for pliability.
Preparing the Coconut Curry
Sauté aromatics
Heat coconut oil in a pan, add onions, and sauté until translucent.
Add spices
Add garlic, turmeric, coriander, and chili powder, cooking until fragrant.
Simmer liquids
Stir in coconut milk and vegetable broth, bring to a simmer.
Cooking Process
Boiling Lontong
Immerse wrapped rice logs in a large pot of water and boil for 1 hour.
Simmering Curry
Add carrots, bell pepper, and zucchini to the curry, simmer until tender.
Final Seasoning
Season curry with salt and adjust spices to taste.
Plating & Serving
Creamy Indonesian Lontong Sayur with Coconut Curry
Creamy Indonesian Lontong Sayur with Coconut Curry
Plating & Serving
Place sliced lontong on a plate and generously ladle coconut curry over the top.