Lontong (Rolled & Compressed Rice Cakes)
In Indonesian & English (the English version is below the recipe written in Indonesian)
Membuat Lontong Tradisional Dengan Daun Pisang
Bahan
200 gr Beras-cuci, 2 Daun salam, ½ st Garam, Air
2 Daun pandan, Daun2 pisang-potong2 selebar 25 cm
Cara membuat
Bentuk potongan2 daun pisang menjadi silinder memanjang berdiameter ± 15 cm (sisi daun yang berwarna gelap menghadap dalam). Semat salah satu sisinya dengan tusuk gigi/lidi.
Masak beras dengan pandan, daun salam, garam & air (± 225-260 ml) sampai air terserap. Buang pandan & salam. Tumbuk2 sedikit dengan penghalus kentang/mortar. Masukkan nasi aron ke selongsong2 daun pisang sampai ± ¾ tinggi selongsong. Padatkan, semat sisi yang satu lagi dengan tusuk gigi/lidi.
Masukkan lontong dengan posisi berdiri ke dalam panci tinggi, beri air hingga lontong terendam, masak ± 1½-2 jam, tambah air panas bila air berkurang (masak dengan pressure cooker selama ± 45 menit).
Keluarkan lontong dari panci. Biarkan mendingin dalam posisi berdiri sebelum dipotong & dihidangkan.
Membuat Lontong Dengan Beras Bungkus Plastik Khusus
Pastikan anda membeli beras dalam bungkusan yang memang dikemas dng plastik khusus yg dapat digunakan utk proses pemasakan/tidak berbahaya bagi kesehatan. Saya kurang tahu, tapi mungkin beras bungkusan jenis ini juga bisa dibeli di supermarket di Indonesia. Saya sertakan contoh fotonya di postingan ini. Tolong jangan membungkusnya sendiri dengan plastik lembaran biasa karena plastik biasa tsb akan mengeluarkan zat beracun bagi tubuh saat dipanaskan. Bila anda tidak bisa mendapatkan beras yg memang sdh dibungkus dlm plastik khusus tsb, lebih baik anda membuat lontong dng daun pisang saja walaupun agak merepotkan didalam proses pembuatannya.
Bahan
2 bungkus Beras plastik, 2 Daun salam, 1 st Garam, Air
3 Daun Pandan & potongan2 Daun pisang (opsional) *
Cara membuat
Blender daun pandan & 200 ml air. Saring air pandannya ke dalam wadah & sisihkan.
Cara 1: Masukkan bungkusan2 beras, garam, daun salam & potongan2 daun pisang ke dalam panci yang cukup tinggi. Tuangi air yg cukup banyak utk merendam semuanya. Masak tertutup selama ± 1 jam, aduk masuk air pandan lalu masak lagi selama ± ½-1 jam. Tambahi air panas bila air di panci berkurang.
Cara 2: Masukkan bungkusan2 beras, garam, daun salam & potongan2 daun pisang ke dalam rice cooker. Tuangi air hingga ketinggian ± 3/4 dari tinggi rice cooker ukuran besar. Masak selama 45 menit, aduk masuk air pandan lalu masak lagi 15-45 menit.
Keluarkan lontong dari panci/rice cooker & diamkan beberapa menit lalu tekan2 permukaan plastik dengan merata agar lontong padat & nasi lebih saling melekat. Biarkan hingga mendingin sempurna sebelum dipotong2 & dihidangkan.
* Penggunaan air pandan & potongan daun pisang ditujukan agar didapatkan warna kehijauan & wangi dari daun2an itu seperti bila membuat lontong dengan daun pisang.
Lontong enak disajikan antara lain bersama dengan: (Untuk resepnya, klik pada link2 di bawah ini)
Lontong Sayur Medan, Opor Ayam & Telur, Soto Ayam, Sayur Godok Sayuran & Tempe, Sambal Godog Betawi,
Sayur Labu Siam, Pindang Tetelan, Sate Ayam Ponorogo, Sate Padang, Sambal Goreng Krecek
Making Traditional Rolled & Compressed Rice Cakes with Banana Leaves
Ingredients
200 gr Long grain rice-washed, 2 Bay leaves, ½ tsp Salt, Water
1 Pandan leaf, Banana leaves-cut into 25 cm wide sheets
Directions
Roll each sheet of the leaf length wise, into a cylinder with a diameter of ~ 15 cm (the green shiny side in). Secure one of the end with a toothpick.
Cook rice with pandan leaf, bay leaves, salt & water (~ 225-260 ml) until the water sucked out by the rice. Discard all leaves. Mash rice a bit with a potato masher or mortar. Fill out banana roll with rice until ¾ full. Pressing it a bit to compact the rice. Secure the other end with toothpicks.
Arrange the rolls into a deep pot in a standing position. Pour enough water to cover the rolls all the way to the top. Cook for 1½-2 hour; pour more hot water if the water level reduced (you could also cooking it in a pressure cooker for ~ 45 minutes).
Take the rice cake out from the pot. Let it cool down in standing position before slicing & serving.
Making Compressed Rice Cakes with Boil-in-Bag Rice
Ingredients
2 bags of Boil-in-Bag Rice, 2 Bay leaves, 1 tsp Salt, Water
3 Pandan leaves & some small Banana leaf sheets (optional) *
Directions
Process the pandan leaves & water with a food processor. Strain off the pandan water into a cup & set it aside.
1st alternatives: Put the Boil-in-Bag rice, salt, bay leaves & banana leaf pieces into a deep pot. Pour in enough water to cover the bags & all leaves. Put the pot lid in & cook for 1 hour. Stir in pandan water & continue cooking it for ~ ½-1 hour. Pour more hot water when the water level reduced.
2nd alternatives: Put the Boil-in-Bag rice, salt, bay leaves & banana leaf pieces into a big size rice cooker. Pour in water, until 2/3 of the rice cooker height. Cook for 45 minutes. Stir in pandan water & then continue cooking it for another 15-45 minutes.
Take the rice cake out from the pot/rice cooker. Let it stand for a few minutes. Press the plastic surface evenly to compact the rice cake, it will also make the rice sticking one to another better. Let it cool down completely before slicing & serving it.
* Use the banana leaf pieces & pandan water if you want to get the fragrant & a nice light green color like the original banana leaves wrapped rice cake.
Serve this Rolled & Compressed Rice Cakes together with some main dish such as: (For the recipe please click on the links below)
Vegetables in Coconut Broth Medan Style, Chicken & Eggs Braised in Coconut Gravy, Classic Indonesian Chicken Soup,
Vegetables & Tempeh Stew, Betawi Style Chayote Stew, Chayote Stew, Sour Black Beef Stew, Chicken Satay à la Ponorogo,
Padangnese Spicy Satay, Beef Skin Crackers in Spicy Sauce