Lontong: Difference between revisions
Lontong
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{{Short description|Indonesian traditional rice cake}} | {{Short description|Indonesian traditional rice cake}} | ||
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''Lontong'' is traditionally made by boiling the rice until it is partially cooked and then packing it tightly into a rolled-up [[banana leaf]]. The leaf is secured with ''lidi semat'', a wooden needle made from the central rib of a coconut leaf, and cooked in boiling water for about 90 minutes. Once the compacted rice has cooled, it can be cut up into bite-sized pieces. Outer parts of ''lontong'' usually have a greenish color because of the chlorophyll left by the banana leaf rubbing off on the rice cake surface. | ''Lontong'' is traditionally made by boiling the rice until it is partially cooked and then packing it tightly into a rolled-up [[banana leaf]]. The leaf is secured with ''lidi semat'', a wooden needle made from the central rib of a coconut leaf, and cooked in boiling water for about 90 minutes. Once the compacted rice has cooled, it can be cut up into bite-sized pieces. Outer parts of ''lontong'' usually have a greenish color because of the chlorophyll left by the banana leaf rubbing off on the rice cake surface. | ||
[[File:Wrapped lontong.jpg|thumb|Unwrapped ''lontong''. Different colors depend on the banana leaf which is used as the wrapper is a typically Indonesian ''lontong.'']] | [[File:Wrapped lontong.jpg|thumb|Unwrapped ''lontong''. Different colors depend on the banana leaf which is used as the wrapper is a typically Indonesian ''lontong.'']] | ||
Alternative ways of cooking ''lontong'' include placing uncooked rice into a [[muslin]] bag and then letting the water seep in and cause the rice to form a solid mass. Another popular and easier method is by using commercially available plastic pouches; rice-filled and punctured with a needle to create small holes to allow the water to seep into the package, which are then boiled until the rice becomes cooked and has filled up the pouch. This method was meant to imitate the banana leaf's liquid permeability. Nevertheless, the use of organic banana leaves is highly recommended for better health | Alternative ways of cooking ''lontong'' include placing uncooked rice into a [[muslin]] bag and then letting the water seep in and cause the rice to form a solid mass. Another popular and easier method is by using commercially available plastic pouches; rice-filled and punctured with a needle to create small holes to allow the water to seep into the package, which are then boiled until the rice becomes cooked and has filled up the pouch. This method was meant to imitate the banana leaf's liquid permeability. Nevertheless, the use of organic banana leaves is highly recommended for better health and ecological reasons. | ||
On the other hand, Malaysian ''nasi himpit'' ({{lit|pressed rice}}) is traditionally created differently. The method is more a mechanical pressure than applying permeable boiling technique; freshly cooked rice is compressed for a few hours between two heavy stone slabs or two trays with a heavy weight on top to produce ''nasi himpit''. However, ''nasi himpit'' is now usually speedily produced in water-permeable plastic sachets filled with rice and boiled in water. | On the other hand, Malaysian ''nasi himpit'' ({{lit|pressed rice}}) is traditionally created differently. The method is more a mechanical pressure than applying permeable boiling technique; freshly cooked rice is compressed for a few hours between two heavy stone slabs or two trays with a heavy weight on top to produce ''nasi himpit''. However, ''nasi himpit'' is now usually speedily produced in water-permeable plastic sachets filled with rice and boiled in water. | ||
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[[Category:Banana leaf]] | [[Category:Banana leaf]] | ||
{{二次利用|date=8 June 2025, at 06:20}} | {{二次利用|date=8 June 2025, at 06:20}} | ||
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