Lontong (Rice Cake)

Two weeks ago, I wanted to make oxtail soup. I almost cancelled making that considering the time. At least I had to cook it for about 3 hours. I just remembered last thanksgiving I bought a new pressure cooker pan that was still in its box. Making long story short, I used that pan to cook oxtail soup...in one hour my husband's favorite soup was ready.

After that day, I'm curious to use that pan again and again. I made rice porridge, chicken and mung beans.

Several days ago I made lontong. Lontong is rice cake wrapped by banana leaves. Usually we need 3-4 hours cooking time. I got recipe from my friend. She used to cook it about 10 minutes with pressure cooker. But for me, I needed 30 minutes. It might be due to the quality of the pan :-). I bought inexpensive one.

Usually we can eat lontong with curry (either it's white or yellow), satay with peanut sauce, tofu with peanut sauce and many other dishes we can eat with lontong.

Anyway here's the recipe :

Ingredients :
1.5 cups uncooked rice
2.5 cups water (depend to the rice type)
1/2 tsp salt

Methods:
1.  Rinse the rice, and put them into a pan (not the pressure cooker one) with the water and salt. Cook until the rice absorb the water. Put aside.

2.  Cut banana leaves around letter size paper, and also put  half smaller size of the leaf on top of the first layer, put the rice in the middle, try to make a long shape and roll and wrap it. Close the edge using toothpick or stapler.  ( I can make 5 pcs)

3. Put the wrapped rice into the pressure cooker add some water until the cake is merged. (follow the instruction from your manual book of the  pressure cooker). For me it's 30 minutes cooking time.

4. Enjoy Lontong when it is fully cool.