Lontong Kari - Coconut Curry with Rice Cakes

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Lontong Kari - Coconut Curry with Rice Cakes AI-generated image
60 minTotal time
mediumDifficulty
450kcal / serving

Ingredients

For 1 serving

Ingredient substitutions

  • Fresh cilantro Fresh flat-leaf parsley for a mild, fresh garnish.
  • Mixed vegetables An equal amount of diced green beans and cauliflower.
  • Curry powder An equal amount of mild curry paste, stirred in to taste.

Nutrition per serving

Estimated values for 1 serving, 450 kcal

Protein8 g
Carbohydrates55 g
Fat22 g

Fiber 4 g · Sugar 5 g · Sodium 500 mg

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Lontong Kari is a delightful Indonesian dish that features steamed rice cakes served with a rich and aromatic coconut curry. Perfect for a comforting meal, this dish combines the flavors of spices and creamy coconut milk to create a unique culinary experience.

Indonesian

Steps

  1. Prepare the Lontong:
  2. - Rinse the rice under cold water until the water runs clear.
  3. - Combine the rice and water in a pot. Bring to a boil, then reduce heat, cover, and simmer for about 15-20 minutes until the rice is tender.
  4. - Once cooked, let it cool slightly, then mold it into a log shape and wrap it in banana leaves or plastic wrap. Refrigerate for at least 30 minutes to firm up.
  5. Make the Curry:
  6. - In a pan, heat the vegetable oil over medium heat.
  7. - Sauté the chopped onion, garlic, and ginger until fragrant and the onion is translucent.
  8. - Stir in the curry powder and cook for another minute.
  9. - Pour in the coconut milk and bring to a gentle simmer.
  10. - Add the mixed vegetables and cook for about 5-7 minutes until they are tender. Season with salt to taste.
  11. Serve:
  12. - Unwrap the rice cake and slice it into rounds.
  13. - Place the sliced lontong in a bowl and ladle the hot curry over it.
  14. - Garnish with fresh cilantro and serve hot.

Tips for Lontong Kari - Coconut Curry with Rice Cakes

  • A well-set lontong should hold clean edges when sliced; if it crumbles, it may need more chilling time.
  • Keep the curry at a gentle simmer so the coconut milk stays smooth rather than separating.
  • Cut the vegetables to similar sizes so they become tender evenly; avoid overcooking them until they lose their shape.

Drink pairing

A crisp, dry Riesling
Its bright acidity balances the rich coconut curry without overpowering the gentle spices.

0% option: Sparkling water with lime

Storage

Refrigerate the rice cakes and curry separately within 2 hours, covered, for 3–4 days. Reheat the curry until steaming hot and serve with the rice cakes.

Frequently asked questions

How can I tell if the rice cake is firm enough to slice?
It should feel compact and hold its shape when pressed lightly. If it still feels soft or breaks apart, chill it longer.

Can I make the lontong ahead?
Yes. Prepare and chill it a day ahead, then keep it covered in the refrigerator until ready to slice and serve.

What should the finished curry look like?
The coconut sauce should be creamy and coat the vegetables, which should be tender but still retain their shape.
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