Lontong and Ketupat can presented with curry or curried goat, chicken, etc.. In Central Java versions are called tepo rice rice cake (wrapped in banana leaves rather elongated pyramid-shaped). While in Sulawesi, skin diamond made from pandanus leaves. Skin diamond / rice cake can be replaced with cotton fabric sewn / stitch together (after the color of ripe rice remained white, or use a special tin tube ready to buy).Recipe Ingredients Lontong Ketupat and Rice:
- 500 rice, washed and drained
- Approximately 8 pieces diamond skin is the magnitude
- About 8 pieces of banana leaf stone (banana kluthuk), width 30 cm, height 30 cm
How to Make :
- Rhombus: fill 1/3 of the skin ketupat with rice, governance in a saucepan, pour water to cover. Simmer 3-4 hours until cooked, remove and flush with cold boiled water so skin diamond remains clean, drain, and chill. Add hot water whenever water boiler is running out.
- Lontong: 2 sec dip each banana leaves in boiling water to be slightly wilted and not easily broken, drain. Roll up each leaf, the dark green on the inside, with a diameter of 3 cm, hook one end. Fill 1/2 part rolls with rice, hook the other side. Set in a saucepan, pour water until soaked, boiled with boiling diamond.
- After mature, warm, upright or lean to leak, cold, and hard.
Tips: To shorten the time, the rice can be cooked medium rare (Diaron) and insert into skin diamond / rice cake as much as 2/3 parts, boiled for 2 hours.
This is the traditional cuisine of Central Java in the inforesep.com
