Low Sodium Lontong
Soft, chewy, and delightfully versatile, this Low Sodium Lontong recipe is a healthy spin on a beloved Southeast Asian dish. Made with just four simple ingredients—long-grain rice, banana leaves (or foil), water, and kitchen string—this dish is naturally low in sodium while delivering authentic lontong texture and flavor. The rice is carefully rinsed, soaked, and tightly wrapped in fragrant banana leaves before being simmered to perfection, creating a firm, flavorful rice cake that pairs beautifully with curries, satay, or fresh vegetable salads. With a hands-on preparation time of 30 minutes and a slow simmer of 2 hours, this recipe is worth the wait, offering a wholesome, sodium-conscious alternative to traditional lontong. Perfect for those seeking a heart-healthy, low-salt meal base, this dish is as practical as it is pleasing.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 300 grams long-grain rice
- 4 large pieces banana leaves (or foil if unavailable)
- 1000 milliliters water
- 1 packet kitchen string
Directions
Step 1
Rinse the rice under cold water until the water runs clear. This helps to remove excess starch and prevents the Lontong from becoming too sticky.
Step 2
Soak the rice in fresh water for about 15 minutes. Drain thoroughly afterwards.
Step 3
Lightly wilt the banana leaves over a small flame or heat to make them flexible for folding. If using foil, skip this step.
Step 4
Lay out the banana leaves (or foil) and place a portion of the soaked rice (approximately 75 grams) onto each piece.
Step 5
Roll the banana leaf tightly around the rice, forming a cylindrical shape. If using foil, roll it tightly as well.
Step 6
Fold over the ends and secure them tightly using kitchen string to ensure no water seeps into the packets during boiling.
Step 7
In a large pot, bring water to a boil. Once boiling, add the wrapped rice cylinders. Ensure they are completely submerged.
Step 8
Reduce the heat to medium-low, cover the pot, and let the Lontong simmer for about 90 to 120 minutes. Make sure to check occasionally and add more boiling water if needed to keep the Lontong submerged.
Step 9
Once cooked, remove the Lontong from the pot and let them cool. As they cool, they will firm up and hold their shape.
Step 10
Once cooled, unwrap the Lontong and slice them into desired thickness. Serve as a side or a base for other dishes like vegetable salad or as a complement to satay.
Nutrition Facts
| Serving size | (1715.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 390 |
| Total Fat 0.9g | 0% |
| Saturated Fat 0.3g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 33.4mg | 0% |
| Total Carbohydrate 84g | 0% |
| Dietary Fiber 1.2g | 0% |
| Total Sugars 0.3g | |
| Protein 8.1g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 90.9mg | 0% |
| Iron 3.6mg | 0% |
| Potassium 105mg | 0% |
Source of Calories