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[ Malay Rice Roll ]


  • 2 cups rice, washed & drained
  • 4 cups hot boiling water
  • a pinch of salt

Cook's Note : Traditionally, the rice is rolled and compressed in banana leaves, as seen above. It is also known as Nasi Impit [also spelt Nasi Himpit]. In certain places, Lontong is a dish itself - where the rice roll is cut up into bite-sized pieces and served in a coconut vegetable stew [similar to Sayur Lodeh], and topped with sambal and toasted coconut [kerisik]. However, Lontong is the term most familiar internationally referring the Rice Roll only.

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        To Prepare :

  • Cook rice in water with a pinch of salt till rice is soft
  • Transfer to a shallow rectangular or square dish
  • First place a layer of plastic wrap over it. As the rice is hot, place a folded clean dish cloth over it and press down on rice, compressing till firmly packed
  • Put a weight over the rice layer by placing a small tray to fit, and then putting some weights on it [like a large heavy can of tomatoes]
  • Allow to firm up into a cake, then cool overnight in the refrigerator
  • Turn out and cut into 1 to 2 inch cubes
  • Lontong is usually made to serve with a Malay coconut vegetable stew called Sayur Lodeh. It is also ideal served with Satay or Beef Rendang




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