Dairy-Free Lontong

Discover the perfect fusion of tradition and dietary inclusivity with this Dairy-Free Lontong recipe, a plant-based twist on a beloved Southeast Asian classic. Fragrant jasmine rice is lovingly wrapped in softened banana leaves and simmered to perfection, creating compact rice cakes that are as visually stunning as they are delicious. These tender rice cylinders are then paired with a rich and creamy coconut milk stew, infused with aromatic lemongrass, galangal, and warming turmeric for a burst of vibrant flavors. Perfect for those seeking a dairy-free, vegan-friendly meal, this dish brings together bold spices and wholesome ingredients for a comforting, satisfying experience. Whether served as a main course or a crowd-pleasing side, Dairy-Free Lontong offers a delightful taste of traditional Indonesian cuisine with a modern, health-conscious twist.

Nutriscore Rating: 70/100

Prep Time:30 mins

Cook Time:90 mins

Total Time:120 mins

Servings: 4

Ingredients

• 250 grams jasmine rice
• 1.5 liters water
• 4 leaves banana leaves
• 8 pieces toothpicks
• 400 milliliters coconut milk
• 2 stalks lemongrass stalks
• 20 grams galangal
• 1 teaspoon turmeric powder
• 3 pieces shallots
• 3 pieces garlic cloves
• 1 teaspoon cayenne pepper
• 1 teaspoon salt
• 2 tablespoons vegetable oil
• 2 leaves bay leaves

Directions

Step 1

Wash the jasmine rice thoroughly under cold running water until the water runs clear.

Step 2

Drain the rice and set aside.

Step 3

Cut the banana leaves into rectangles about 25cm x 15cm each. Soften the leaves by passing them over an open flame quickly or soaking them in hot water.

Step 4

Place a few tablespoons of rice at one end of a banana leaf rectangle, roll tightly and secure the ends with toothpicks to form a compact cylinder.

Step 5

Bring a pot of water to a boil and submerge the banana leaf packages in the water. Simmer for about 60 minutes until the rice is fully cooked and compact.

Step 6

Meanwhile, prepare the stew by finely chopping shallots and garlic.

Step 7

Bruise the lemongrass stalks and galangal by gently crushing them with the back of a knife.

Step 8

Heat the vegetable oil in a large pot over medium heat. Saute the shallots, garlic, lemongrass, and galangal until aromatic, about 5 minutes.

Step 9

Add the turmeric powder, cayenne pepper, and salt, stirring to combine.

Step 10

Pour in the coconut milk and bring the mixture to a simmer. Add the bay leaves and cook for another 20 minutes to let the flavors combine, stirring occasionally.

Step 11

Remove the lontong from the heat and let it cool before slicing it into individual pieces.

Step 12

Serve the lontong with the coconut milk stew by ladling the sauce over the sliced rice cakes in shallow bowls.

Nutrition Facts

Serving size	(2868.8g)

Amount per serving	% Daily Value*
Calories	979.4

Total Fat 29.1g	0%
Saturated Fat 4.7g	0%
Polyunsaturated Fat 16.8g
Cholesterol 0mg	0%
Sodium 2496.1mg	0%
Total Carbohydrate 174.7g	0%
Dietary Fiber 6.1g	0%
Total Sugars 35.4g
Protein 13.8g	0%

Vitamin D 0IU	0%
Calcium 311.3mg	0%
Iron 14.7mg	0%
Potassium 1974.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 25.8%

Protein: 5.4%

Carbs: 68.8%