Lontong, Indonesian Rice Cakes Boiled in Banana Leaf

What you need

• 370 g (2 cups) white rice, jasmine or another soft, slightly sticky long-grain rice
• 6 pieces banana leaves, each about 20 x 35 cm (8 x 14 in), plus extra for patching
• toothpicks, as needed, or kitchen twine

Method

Restated from the original video

1. 1

   Wash the rice in several changes of water until it runs nearly clear, then cover it with fresh water and soak for 1 hour.

2. 2

   Wipe the leaves clean, then pour very hot water over them or pass them briefly over a flame until they turn glossy and bend without splitting.

3. 3

   Roll each leaf, shiny side in, into a tight tube about three fingers wide.

4. 4

   Fold over one end of each tube and pin it shut with toothpicks.

5. 5

   Drain the rice and spoon it into the tubes until each is only half full. The rice swells a lot and needs the empty space to press itself into a firm cake.

6. 6

   Fold the open ends over and pin them shut, patching any tears with a scrap of leaf.

7. 7

   Stand the rolls upright in a deep pot, packed closely so they do not fall over, and pour in water to cover them completely.

8. 8

   Bring to a boil, then keep at a steady boil over medium heat for 4-6 hours. Top up with boiling water from the kettle whenever the level drops, so the rolls stay submerged the whole time.

9. 9

   Lift the rolls out and leave them on a rack in an airy spot until completely cold, or chill them for at least 90 min. They firm up as they cool.

10. 10

    Unwrap and cut into thick rounds with a wet knife. Serve with sayur lodeh, opor ayam, satay or any dish with a generous sauce.

Imported from fimela.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.