{"id":6844,"date":"2020-12-20T13:27:34","date_gmt":"2020-12-20T18:27:34","guid":{"rendered":"http:\/\/cookwithcatherine.com\/?p=6844"},"modified":"2020-12-26T20:35:45","modified_gmt":"2020-12-27T01:35:45","slug":"lontong","status":"publish","type":"post","link":"https:\/\/cookwithcatherine.com\/index.php\/2020\/12\/20\/lontong\/","title":{"rendered":"Lontong \/ Rice Cake"},"content":{"rendered":"\n

What is lontong? <\/strong><\/p>\n\n\n\n

Lontong is compressed mashed rice that is commonly found in Indonesia, Singapore, and Malaysia. There are two types of lontong: plain lontong and filled lontong. Filled lontong is usually filled with vegetables and oncom (Oncom is closely related to tempeh, fermented soybeans). Lontong is usually served at room temperature with food from Java, like opor and soto. You can also serve it with peanut sauce dishes like sate\/satay or Gado-Gado. <\/p>\n\n\n\n

There are several Indonesian compressed rice dishes: lontong, buras, and ketupat. Lontong is wrapped in banana leaf and has a cylindrical shape. For lontong, the rice is placed inside a banana leaf and boiled. Buras is also wrapped in banana leaves but the rice is boiled instead in a mixture of coconut milk, shredded coconut, and salt. You can find Buras in Makassar cuisine. Ketupat is wrapped in a diamond shaped container of woven young coconut leaf or palm leaf. Ketupat is usually eaten during Eid and is served with rendang or gulai. <\/p>\n\n\n\n

In today’s blog post, I’m going to share the easy\/alternative version of lontong or ketupat. You only need rice and a container. No wrapping needed! <\/p>\n\n\n\n

Tips<\/strong><\/p>\n\n\n\n