Lontong Goreng (Indonesian Fried Rice Cakes)

About This Recipe

Lontong is compressed rice, traditionally cooked wrapped in banana leaf until it sets into a dense, sliceable cake, then used as a rice substitute in dozens of Indonesian dishes. This fried version takes cooled, set lontong, slices it into blocks, and pan-fries it until the exterior turns golden and crackling while the interior stays soft and starchy -- a textural upgrade from the usual steamed presentation. The technique for good lontong starts well before frying: the rice must be cooked with extra water and compressed while hot, then chilled fully (ideally overnight) so it firms into slices that hold together under the knife and in the pan. A dusting of smoked paprika and salt on the cut surfaces before frying adds a smoky edge that plays against the plain, starchy rice. Fried lontong is typically served with a peanut or spiced coconut sauce for dipping, or alongside other dishes as the starch component of a mixed plate. It's a practical way to use up leftover lontong while adding crunch that steamed rice cakes don't have on their own.

Ingredients

Serves 6

• 2 cupscooked lontong (compressed rice cake)(chilled, sliced into 1cm rounds)
• 2 tbspoil
• 1 tspsmoked paprika
• 0.5 tspsalt
• 0.25 tspgarlic powder
• 3 tbsppeanut sauce(for dipping)
• 1 tbspfried shallots(for garnish)
• 1scallion(sliced, for garnish)

Instructions

1. 1

   Prep the lontong

   Slice chilled, set lontong into rounds about 1cm thick, patting each slice dry with a paper towel.

2. 2

   Season

   Mix smoked paprika, salt, and garlic powder, then dust evenly over both sides of each slice.

3. 3

   Heat the pan

   Heat oil in a nonstick or cast-iron pan over medium-high heat until shimmering.

4. 4

   Fry in batches

   Fry the slices in a single layer, 3-4 minutes per side, until golden and crisp on the outside without disturbing them too early.

5. 5

   Drain

   Transfer to a paper towel-lined plate to drain excess oil.

6. 6

   Serve

   Arrange on a plate, drizzle with peanut sauce, and top with fried shallots and scallion.

Variations

• •

  Serve with a spicy sambal kecap instead of peanut sauce for a sharper, saltier dip.

• •

  Cube the lontong instead of slicing for bite-sized fried pieces.

• •

  Pair with fried tofu and tempeh for a fuller ketoprak-style plate.

Storage

Fried lontong is best eaten immediately while crisp. Unfried sliced lontong keeps refrigerated up to 3 days; fry fresh portions as needed.

Frequently Asked Questions