Lontong making ingredients:
600 grams of rice that is being fluffed
2 pandan leaves
Water to soak enough
Banana leaves to taste, burn for a while on the fire or dry to limp
Sufficient sticks cut into sharp pieces
Water to boil lontong to taste
How to make rice cake
Rice that has been washed then we soak it with enough water until the rice is submerged, soak for 2 hours then drain.
Roll each sheet of banana leaf (the position of the leaf can be reversed and may also be stacked in two if necessary), then fold one end and pin with sticks.
Enter the rice half of the length of the rice cake, then fold and pin with the stick on the other end. Do it until all the ingredients run out.
Boil Lontong
- Fill the stew pot with enough water so that the rice cake can be completely submerged with rice cake in a standing position. When boiling it can reach 7 hours or until it is completely cooked so the results are solid and soft. Cover the pan and when boiling add water if it is reduced, it can add up to three times.
Once cooked, then lift the banana leaf lontong and drain it until it is completely drained while leaving it to cool. Lontong will last longer if we store it in the refrigerator.
