Compressed Indonesian rice cakes sliced and pan-fried until crisp outside and tender within, dusted with smoky spice.
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.
Serves 6
Slice chilled, set lontong into rounds about 1cm thick, patting each slice dry with a paper towel.
Mix smoked paprika, salt, and garlic powder, then dust evenly over both sides of each slice.
Heat oil in a nonstick or cast-iron pan over medium-high heat until shimmering.
Fry the slices in a single layer, 3-4 minutes per side, until golden and crisp on the outside without disturbing them too early.
Transfer to a paper towel-lined plate to drain excess oil.
Arrange on a plate, drizzle with peanut sauce, and top with fried shallots and scallion.
Make sure the lontong is fully chilled and firm before slicing, or it will fall apart in the pan.
Pat the slices dry before frying -- excess moisture causes oil to spatter and prevents a crisp crust.
Don't move the slices too early in the pan; let a proper crust form before flipping.
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.
Fried lontong is best eaten immediately while crisp. Unfried sliced lontong keeps refrigerated up to 3 days; fry fresh portions as needed.
Lontong has long served as a rice substitute across Indonesia and Malaysia, traditionally compressed and cooked in banana leaf; pan-frying leftover lontong is a common home-kitchen way to use it up while adding texture.
Many Southeast Asian grocery stores sell pre-made lontong or the similar Malaysian ketupat; either works here.
It needs more chilling time -- at least a few hours, ideally overnight, in the fridge to firm up fully.
Yes, brush with oil and bake at 220°C (425°F) for about 20 minutes, flipping halfway, though the crust will be less crisp than pan-frying.
Per serving (262g / 9.2 oz) · 6 servings total
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