Creamy Indonesian Lontong Sayur with Coconut Curry

Name: Creamy Indonesian Lontong Sayur with Coconut Curry
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Main Course
Ingredients: 2 cups uncooked jasmine rice; Water; Banana leaves; 2 tablespoons coconut oil; 1 onion; 2 cloves garlic; 1 teaspoon turmeric powder; 1 teaspoon coriander powder; 1/2 teaspoon chili powder; 1 can (400ml) coconut milk; 1 cup vegetable broth; 2 carrots; 1 bell pepper; 1 zucchini; Salt

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)

2 cups uncooked jasmine rice

Water

enough to cook the rice

Banana leaves

for wrapping

For the Vegetable Coconut Curry

2 tablespoons coconut oil

1 onion

finely chopped

2 cloves garlic

minced

1 teaspoon turmeric powder

1 teaspoon coriander powder

1/2 teaspoon chili powder

1 can (400ml) coconut milk

1 cup vegetable broth

2 carrots

thinly sliced

1 bell pepper

chopped

1 zucchini

cubed

Salt

to taste

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