Creamy Indonesian Lontong Sayur with Coconut Curry
This aromatic dish brings together the creaminess of coconut milk with vibrant spices, enveloping tender rice cakes for a deeply satisfying meal.
Preparation
Get these tasks done before you start cooking.
Preparing the Lontong
- 1
Rinse the rice
Rinse the rice under cold water until the water runs clear.
- 2
Cook the rice
Cook the rice in enough water until slightly underdone, then drain.
- 3
Wrap in banana leaves
Lay banana leaves out flat, add rice in the center, fold tightly, and tie with kitchen twine.
Tip: 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
- 1
Sauté aromatics
Heat coconut oil in a pan, add onions, and sauté until translucent.
- 2
Add spices
Add garlic, turmeric, coriander, and chili powder, cooking until fragrant.
- 3
Simmer liquids
Stir in coconut milk and vegetable broth, bring to a simmer.
How to Make Creamy Indonesian Lontong Sayur with Coconut Curry
Total time: 2 h 20 min · Yields 4 servings
- 1
Boiling Lontong
Immerse wrapped rice logs in a large pot of water and boil for 1 hour.
- 2
Simmering Curry
Add carrots, bell pepper, and zucchini to the curry, simmer until tender.
- 3
Final Seasoning
Season curry with salt and adjust spices to taste.
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