Ingredients
Instruction
Part 1: Prepare the Meat and Vegetable Filling
- Blend the Spice Paste: In a food processor or mortar and pestle, grind the shallots, garlic, curly red chilies, 2 large red chilies, toasted candlenuts, roasted turmeric, and shrimp paste until it forms a smooth paste.
- Sauté Aromatics: Heat 2 tablespoons of oil in a skillet over medium heat. Fry the blended spice paste along with the julienned large red chilies and 1 bay leaf until highly fragrant, and the oil begins to separate from the paste (about 5-7 minutes).
- Cook the Meat: Add the ground beef to the skillet. Stir constantly, breaking up any clumps, until the meat is fully browned and cooked through.
- Incorporate Vegetables and Seasoning: Add the pre-fried diced potatoes, boiled diced carrots, and sliced green beans. Toss to coat in the spices. Stir in the salt, white pepper, and sugar.
- Simmer: Pour in the 250ml of coconut milk. Reduce the heat to medium-low and simmer gently until the coconut milk is completely absorbed by the mixture and the filling is relatively dry. Remove from heat and let it cool completely.
Part 2: Prepare the Coconut Rice Casing
- Boil the Liquids: In a large, heavy-bottomed pot, combine the 725ml coconut milk, bruised lemongrass, 2 bay leaves, and 1 ¼ tsp salt. Bring to a gentle boil over medium heat, stirring frequently so the coconut milk does not split.
- Cook the Rice: Once boiling, add the washed rice. Stir continuously over medium-low heat until the rice absorbs all the coconut milk. The rice will be half-cooked (aron) and sticky. Remove the lemongrass and bay leaves. Let the rice mixture cool slightly so it is easy to handle.
Part 3: Assembly and Cooking
- Form the Lontong: Take a small handful of the half-cooked coconut rice (about 2-3 tablespoons). Flatten it in the palm of your hand (use plastic gloves or a bit of oil to prevent sticking). Place a spoonful of the cooled meat filling in the center. Carefully fold the rice over the filling, sealing it completely, and shape it into a neat oval or cylinder.
- Wrap: Place the formed rice cylinder onto a piece of softened banana leaf. Roll the leaf tightly around the rice. Fold both ends in securely (like wrapping a gift), and tie the bundle tightly with butcher's twine to ensure it stays compressed. Repeat until all 16 pieces are formed.
- Boil: Bring a large stockpot of water to a rolling boil. Submerge the wrapped lontong completely in the boiling water. Cover the pot and boil continuously for 3 hours. (Check periodically and add more boiling water to ensure the lontong remains fully submerged).
- Drain and Cool: Carefully remove the lontong from the water and place them in a colander in an upright or slanted position to drain excess water. Allow them to cool completely at room temperature before serving; they will firm up as they cool.
Notes
- Banana Leaf Prep: If using frozen banana leaves, thaw them first, wash them gently, and wipe them dry. To prevent tearing during the wrapping process, pass the cut sheets briefly over an open gas flame or dip them in hot water for a few seconds until they turn glossy and pliable.
- Boiling Time: Do not shortcut the 3-hour boiling time. This extended cooking process is what changes the texture of the rice from separate grains into a cohesive, compressed cake. For a faster method, a pressure cooker (Instant Pot) can be used on high pressure for 60 minutes with a natural release, though traditional boiling yields the most authentic texture.
- Storage: Lontong Daging is best enjoyed the day it is made. However, it can be kept in the refrigerator for up to 3 days. To reheat, steam the wrapped packages for 15 minutes until warmed through.