Lontong

Nutrition · per serving

Steps

1. 1

   Prepare all ingredients: cut the rice cake into bite-size cubes, shred the cabbage, cube the tofu, slice the galangal and turmeric, slice the shallot, bruise the lemongrass, and rinse the dried shrimp. Keeping everything ready is important because the broth cooks quickly.

   300 g store-bought rice cake (lontong or compressed rice cake), cut into bite-size cubes180 g cabbage, shredded180 g firm tofu, drained and cut into 2 cm cubes15 g galangal, sliced15 g dried shrimp, rinsed10 g fresh turmeric, peeled and sliced40 g shallot, peeled and sliced1 stalk (25 g) lemongrass, bruised
2. 2

   Pound or blend the dried shrimp, turmeric, garlic, and shallot into a rough paste. A coarse paste is fine; it will give the broth more texture and depth.

   15 g dried shrimp, rinsed10 g fresh turmeric, peeled and sliced2 cloves (10 g) garlic cloves, peeled40 g shallot, peeled and sliced
3. 3

   Heat the oil in a saucepan over medium heat. Fry the paste with the galangal and lemongrass for 2-3 minutes until fragrant and no longer smells raw. Stir constantly so the turmeric and shrimp do not catch on the bottom.

   5 ml neutral oil15 g galangal, sliced1 stalk (25 g) lemongrass, bruised15 g dried shrimp, rinsed10 g fresh turmeric, peeled and sliced2 cloves (10 g) garlic cloves, peeled40 g shallot, peeled and sliced
4. 4

   Pour in the water and light coconut milk, then bring to a gentle simmer. Season with salt and white pepper. Keep the heat moderate; a hard boil can cause the coconut milk to split.

   500 ml water200 ml light coconut milk4 g salt1 g white pepper
5. 5

   Add the cabbage and tofu, then simmer for 6-8 minutes until the cabbage is tender but still lightly sweet and the tofu is heated through. Taste the broth and adjust seasoning if needed.

   180 g cabbage, shredded180 g firm tofu, drained and cut into 2 cm cubes4 g salt1 g white pepper
6. 6

   Add the rice cake cubes to the broth and simmer gently for 2-3 minutes, just until warmed through. Avoid overcooking, or the rice cake can soften too much and turn mushy.

   300 g store-bought rice cake (lontong or compressed rice cake), cut into bite-size cubes
7. 7

   Ladle the broth, vegetables, tofu, and rice cake into bowls. Top with sliced cucumber and fresh coriander, and serve immediately with lime wedges for squeezing over at the table.

   300 g store-bought rice cake (lontong or compressed rice cake), cut into bite-size cubes80 g cucumber, thinly sliced5 g fresh coriander leaves2 wedges lime wedges

Origin & History

Lontong is widely eaten across the Malay Archipelago, including Malaysia, Singapore, and Indonesia, with many regional variations. In Malaysia, it is often served as compressed rice cakes with a light coconut-based vegetable gravy, sometimes enriched with tofu and dried seafood. The dish reflects the region’s love of coconut, aromatics, and practical rice preparations for everyday meals and festive tables.