Soy-Free Lontong

Delight in the comforting flavors of 'Soy-Free Lontong,' a wholesome take on the classic Indonesian dish, perfect for those seeking a soy-free alternative. This recipe features tender glutinous rice steamed in aromatic banana leaves, forming compact rice cakes that pair beautifully with a rich, velvety coconut curry. Infused with vibrant Southeast Asian staples like lemongrass, galangal, kaffir lime leaves, and turmeric, this lontong bursts with bold flavors and soothing aromas. The dish is naturally gluten-free and packed with fresh, fragrant ingredients, including shallots, garlic, and red chili, creating a hearty and satisfying meal. Serve this flavorful creation as a centerpiece for any occasion, garnished with fresh herbs or extra chilies for a stunning presentation. Perfect for a family dinner or festive gathering, Soy-Free Lontong offers a deliciously unique escape into the heart of Indonesian cuisine!

Nutriscore Rating: 68/100

Prep Time:30 mins

Cook Time:120 mins

Total Time:150 mins

Servings: 4

Ingredients

• 500 g Glutinous rice
• 2 leaves Pandan leaves
• 1 package Banana leaves
• 1.5 liters Water
• 400 ml Coconut milk
• 1 tsp Turmeric powder
• 2 tsp Salt
• 5 cloves Shallots
• 3 cloves Garlic
• 1 stalk (bruised) Lemongrass
• 2 cm Galangal
• 3 leaves Kaffir lime leaves
• 2 chilies Red chili
• 2 tbsp Vegetable oil
• 1 tbsp Palm sugar
• 500 ml Chicken broth

Directions

Step 1

Rinse the glutinous rice under cold water until the water runs clear, then drain well.

Step 2

Wrap the rinsed rice in banana leaves, shaping into a log and secure tightly with kitchen twine or skewers.

Step 3

Fill a large pot with 1.5 liters of water, add the pandan leaves, and bring to a boil.

Step 4

Place the wrapped rice log into the boiling water and boil for 1 hour, turning occasionally to ensure even cooking.

Step 5

Once cooked, remove the rice log, and let it cool completely before slicing it into rounds.

Step 6

Finely chop shallots, garlic, and red chilies for curry paste preparation.

Step 7

Heat vegetable oil in a pan over medium heat, sauté the chopped shallots, garlic, and chilies until fragrant.

Step 8

Add bruised lemongrass, sliced galangal, and kaffir lime leaves to the mixture and sauté for another 2 minutes.

Step 9

Stir in chicken broth and bring it to a gentle simmer, allowing flavors to meld together.

Step 10

Add the coconut milk, turmeric powder, and palm sugar, stirring well. Simmer on low heat for 20 minutes.

Step 11

Season the curry with salt to taste, then remove from heat.

Step 12

To serve, arrange the sliced lontong in bowls and ladle over the prepared coconut curry.

Step 13

Garnish with extra slices of red chili or fresh herbs if desired.

Nutrition Facts

Serving size	(3348.3g)

Amount per serving	% Daily Value*
Calories	1142.7

Total Fat 28.6g	0%
Saturated Fat 4.5g	0%
Polyunsaturated Fat 17.2g
Cholesterol 0mg	0%
Sodium 7168.3mg	0%
Total Carbohydrate 204.2g	0%
Dietary Fiber 11.4g	0%
Total Sugars 54.9g
Protein 23.6g	0%

Vitamin D 0IU	0%
Calcium 296.8mg	0%
Iron 11.5mg	0%
Potassium 2217.8mg	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: 22.0%

Protein: 8.1%

Carbs: 69.9%