foto: brilio.net
Brilio.net - Banana leaf lontong is often the main choice as an accompaniment to typical Indonesian dishes, such as satay, chicken opor , or lodeh vegetables . However, the main challenge in making lontong is ensuring that the texture remains chewy, not slimy, and can last longer without going stale quickly. In addition, lontong with a natural green color is also more visually appealing without the need for chemical dyes.
Many people do not know that there is a simple way to get lontong that lasts up to two days without having to use additional preservatives. In addition, with the right wrapping technique, lontong can have a natural green color just by using banana leaves. Here is a complete way to make banana leaf lontong that does not go stale easily and remains naturally green.
The secret to keeping lontong from being slimy and lasting for 2 days
photo: brilio.net
According to Yati's experience, a mother who has been making lontong and ketupat for Eid for years, the main key to making lontong last a long time is to boil it for a long time.
"Boil the rice cake for 3-4 hours. Although it takes a long time, that's what makes it not slimy and lasts up to 2 days," Yati told brilio.net recently.
Why does it have to be boiled for a long time? Boiling for 3-4 hours makes the lontong completely cooked to the inside. If it is only boiled for a short time, the inside of the lontong is still half-cooked and more prone to going stale quickly. In addition, lontong that is not perfectly cooked also tends to be slimy after a few hours.
For maximum results:
- Use a large pan so that all the rice cakes are completely submerged in water.
- Make sure the heat remains stable, not too low so that the cooking process is more effective.
- If the water starts to recede, add hot water so that the temperature remains stable and the rice cakes cook evenly.
- Once cooked, drain the lontong by hanging it so that the remaining water dries completely, preventing slime and mold.
photo: brilio.net
Many people think that green lontong needs food coloring, but there is a simple trick to get a natural green color. The trick is in how to wrap the lontong with banana leaves.
"Put the greener ones inside, so the ketupat will be fresh and green," added Yati.
When wrapping lontong, use banana leaves in the following way:
- Use fresh banana leaves that are dark green. Avoid banana leaves that are too young or too old.
- Make sure the outside of the banana leaf (the greener one) is inside the package, while the inside of the banana leaf (the whiter one) is outside.
- Once cooked, the outside of the lontong will be green, while the inside remains white. This is because of the natural pigment from the banana leaves that stick to the lontong during the boiling process.
This way, the lontong not only looks fresher but is also free from artificial colorings that may be risky for health.
Recipe for banana leaf lontong that is anti-stale and naturally green Material:
- 1.5 - 2 kg of rice, wash thoroughly
- Sufficient banana leaves (choose the dark green and wide ones)
- Toothpicks or skewers for pinning
- Enough water to boil
How to make:
1. Prepare Banana Leaves
- Dry it briefly or heat it over low heat to make it more flexible and less likely to tear.
- Cut to the required size.
photo: brilio.net
2. Wrap the rice cake
- Take a banana leaf, make sure the dark green part is on the inside.
- Fill with rice until about a third full.
- Roll the rice cake, then secure both ends with a skewer or toothpick.
3. Boil Lontong with the Right Technique
- Arrange the lontong in a large pan vertically so that it cooks evenly.
- Add water until all the rice cakes are completely submerged.
- Boil over medium heat for 3-4 hours, add hot water if it starts to reduce.
- Once cooked, remove and drain by hanging so that the water completely drains and the rice cake is no longer slimy.
photo: brilio.net
4. Store it properly so it doesn't go stale quickly
- Once cool, store the lontong in a closed container at room temperature if you are going to consume it within 24 hours.
- For longer shelf life, store in the refrigerator and re-steam before serving.
With the right technique, banana leaf lontong can last up to two days without going stale and without becoming slimy. The key is to boil the lontong for 3-4 hours and wrap it in the right way to produce a natural green color without additional coloring.
Now, you can enjoy healthier, more durable, and still delicious lontong as a complement to your favorite dishes. Good luck!
(brl/tin)
