Entree: Singapore – Malay Singapore – Lontong (Compressed rice cake typically served sliced with coconut-vegetable curry and condiments)

Serving Size: 4

Approximate Time

Prep 35 min

Cook 1 hr 5 min

Additional 12 hrs

Total 13 hrs 40 min

Ingredients

- 3 cups (555 g) long-grain or jasmine rice, rinsed and drained
- 4 cups (960 ml) water for cooking rice
- Banana leaves or parchment paper for wrapping (use enough to wrap logs)
- Kitchen twine or foil for securing parcels
- 2 tbsp (30 ml) vegetable oil
- 6 shallots, peeled
- 3 cloves garlic
- 1 inch (2.5 cm) fresh turmeric or 1 tsp (2 g) ground turmeric
- 1 stalk lemongrass, white part only, bruised
- 1 thumb (10 g) galangal or ginger, sliced (optional)
- 2 tbsp (30 g) sambal oelek or chili paste (adjust to heat preference)
- 2 cups (480 ml) coconut milk
- 1 1/2 cups (360 ml) water or light vegetable stock
- 8 oz (225 g) cabbage, shredded
- 6 oz (170 g) long beans, trimmed and cut into 2-inch (5 cm) pieces
- 1 large carrot, approx. 6 oz (170 g), thinly sliced
- 8 oz (225 g) tofu puffs, halved if large
- 4 hard-boiled eggs, approx. 2 oz (55 g) each, peeled
- 1 tbsp (15 g) palm sugar or brown sugar
- 1 tsp (6 g) fine salt, adjust to taste
- Fresh cilantro or fried shallots for garnish

Instructions

1. Make the rice cakes: combine the rinsed rice and 4 cups (960 ml) water in a pot, bring to a simmer, then cook until just tender and most water absorbed (about 10–12 minutes). Spread the hot rice onto banana leaves, roll tightly into logs, wrap securely with additional banana leaf or foil, and tie with kitchen twine. Steam wrapped rice logs for 1 to 1 1/2 hours until fully cooked and firm. Remove from heat, let cool completely, then refrigerate several hours or overnight to compress; slice into rounds to serve.
2. Make the coconut-vegetable curry: in a blender, pulse shallots, garlic, turmeric, lemongrass, galangal (if using), and sambal into a coarse paste. Heat oil in a saucepan over medium heat, fry the paste until fragrant (3–5 minutes). Add coconut milk and 1 1/2 cups (360 ml) water or stock, bring to a simmer, then add cabbage, long beans, carrot, tofu puffs, palm sugar, and salt. Simmer gently 12–15 minutes until vegetables are tender and flavors meld. To serve, arrange sliced lontong on plates, ladle the coconut-vegetable curry over and around the rice cakes, top with half a boiled egg and garnish with cilantro or fried shallots.