Traditional way to serve lontong.
The lontong is an Asian dish made from compressed rice that is cut into cupcakes. It is popular in Indonesia and Malaysia, usually served cold or at room temperature with dishes with the cattle-cattle sauce and with salads, although it can be taken as an accompaniment to other dishes such as satay and curries.
The lontong is traditionally made by boiling the rice until it is partially cooked and pressed into a rolled banana leaf. The blade is secured and cooked in boiling water for about 90 minutes. When the compacted rice has cooled, it can be cut into pieces of suitable size to eat.
Alternatively, the lontong can be made by placing raw rice in a bag of muslin and allowing the water to filter and cause the rice to form a solid mass. Notes Bibliography
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