Name: Indonesian Lontong Sayur (Vegetable Soup with Rice Cakes)
Prep time: 30 min
Cook time: 150 min
Ingredients: 300 g uncooked jasmine rice (rinsed and drained); Banana leaves or heatproof plastic wrap for wrapping; 400 ml coconut milk; 500 ml water; 200 g young jackfruit or green beans (cut into bite sized pieces); 100 g cabbage (roughly chopped); 2 lemongrass stalks (bruised); 2 kaffir lime leaves; 2 salam leaves (Indonesian bay leaves or substitute with regular bay leaves); 1 tablespoon palm sugar (grated); 2 tablespoons tamarind water; 3 tablespoons cooking oil; Salt to taste; 6 shallots (peeled); 4 cloves garlic (peeled); 5 red chillies (deseeded if preferred milder); 3 candlenuts or macadamia nuts; 2 teaspoons ground coriander; 2 cm piece fresh turmeric or 1 teaspoon turmeric powder; 2 cm piece galangal (peeled)

July 1, 2025
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Brief Overview

Lontong Sayur is one of Indonesia’s most comforting dishes, often eaten at breakfast but enjoyed at any time of day. Its combination of tender rice cakes served in a fragrant vegetable soup makes it filling yet light. This dish is especially popular on festive mornings when families gather to begin their day with warmth and spice.

The true beauty of Lontong Sayur lies in its simplicity and balance. Each mouthful offers a contrast between the firm, compact rice cakes and the rich coconut based broth, soaked with spices that wake the senses. It is a meal that feels homely, yet carries a depth of flavour that lingers.

What Is Lontong Sayur?

Lontong Sayur is a dish of rice cakes served in a spiced vegetable soup. The rice cakes, called lontong, are made by compressing rice into banana leaves and boiling them until firm. When sliced, they reveal tight cylinders of soft yet dense rice, perfect for soaking up the broth.

The soup varies slightly across Indonesia, but it usually features vegetables like young jackfruit or chayote cooked in a coconut milk base. Fragrant with lemongrass, galangal and turmeric, the broth is comforting and bold. Sometimes tofu or boiled eggs are added to enrich the dish further.

Ingredients and Taste

Key ingredients in Lontong Sayur include compressed rice cakes, coconut milk, fresh vegetables, lemongrass, turmeric and galangal. The rice cakes have a mild, clean taste, absorbing the surrounding flavours while adding a satisfying chewiness to each bite.

The broth is savoury and aromatic, with the coconut milk giving it a creamy richness without being heavy. Lemongrass brings citrus freshness, turmeric gives earthiness and warmth, while galangal adds a subtle pine-like sharpness. Together, they create a broth that is both soothing and exciting.

When tofu or eggs are added, they introduce another layer of soft texture and protein, making the dish feel complete. It is commonly served with spicy sambal on the side, allowing each diner to adjust the heat to their liking, adding complexity with every spoonful.

A Taste of History

Lontong Sayur has deep roots in Indonesian food culture. Traditionally eaten as breakfast, it is especially common during festive times such as Eid al-Fitr, when families gather after morning prayers to share a meal that symbolises gratitude and unity.

Its origins can be traced to Javanese and Betawi kitchens, where rice has always been a staple. By combining it with vegetables and coconut milk, cooks created a dish that nourishes and comforts without using expensive meat or seafood, making it accessible to all communities.

Today, Lontong Sayur is sold at street food stalls and traditional markets across Indonesia. It continues to embody the spirit of togetherness, whether eaten at home, served to guests, or enjoyed as a warming meal on busy mornings before work or school. Each spoonful carries tradition, sustenance and a reminder of home.

How to make Indonesian Lontong Sayur

Lontong Sayur is a comforting Indonesian breakfast featuring compressed rice cakes bathed in a coconut based vegetable curry. Expect rich aromas from galangal, lemongrass, and turmeric as you prepare this nourishing dish. Prepare the rice cakes in advance for a smoother morning cooking flow. See the recipe card at the bottom for printable directions.

Ingredients

For the Lontong (Rice Cakes)

300g uncooked jasmine rice, rinsed and drained
Banana leaves or heatproof plastic wrap for wrapping

For the Sayur Lodeh (Vegetable Curry)

400ml coconut milk
500ml water
200g young jackfruit or green beans, cut into bite sized pieces
100g cabbage, roughly chopped
2 lemongrass stalks, bruised
2 kaffir lime leaves
2 salam leaves (Indonesian bay leaves) or substitute with regular bay leaves
1 tablespoon palm sugar, grated
2 tablespoons tamarind water
3 tablespoons cooking oil
Salt to taste

For the Spice Paste

6 shallots, peeled
4 cloves garlic, peeled
5 red chillies, deseeded if preferred milder
3 candlenuts or macadamia nuts
2 teaspoons ground coriander
2cm piece fresh turmeric or 1 teaspoon turmeric powder
2cm piece galangal, peeled

Cooking Instructions

Step 1: Prepare the Rice Cakes (Lontong)

To begin, line a heatproof dish with banana leaves or prepare heatproof plastic wraps. Place the rinsed rice in the centre, wrap tightly into firm cylinders about 4cm thick, and secure the ends. Steam over medium heat for 1.5 to 2 hours until firm and cooked through. Cool completely before slicing into rounds.

Step 2: Make the Spice Paste

Using a blender or mortar and pestle, grind shallots, garlic, chillies, candlenuts, ground coriander, turmeric, and galangal into a smooth paste. Add a splash of water if needed to help the blending process. Set aside.

Step 3: Sauté the Spice Paste

In a large pot, heat cooking oil over medium heat. Add the prepared spice paste and sauté for 4 to 5 minutes until fragrant and the oil begins to separate from the paste. Stir continuously to avoid burning.

Step 4: Infuse with Herbs

Add the bruised lemongrass, kaffir lime leaves, and salam leaves to the pot. Stir them into the spice paste to release their oils, cooking for an additional minute before the next step.

Step 5: Build the Curry Base

Pour in the coconut milk and water while stirring to combine with the spice paste. Bring to a gentle boil over medium heat, allowing the flavours to meld harmoniously.

Step 6: Add the Vegetables

Add young jackfruit (or green beans) and cabbage into the pot. Stir gently to coat them with the curry base. Simmer uncovered for 15 to 20 minutes or until vegetables are tender but not mushy.

Step 7: Season the Curry

Stir in the grated palm sugar, tamarind water, and salt to taste. Adjust seasoning if needed, ensuring a balance of sweet, sour, and savoury that defines authentic Lontong Sayur.

Step 8: Final Simmer

Allow the curry to simmer for another 5 minutes to deepen its flavour and slightly thicken. Remove from heat and discard lemongrass and leaves before serving.

Step 9: Prepare for Serving

Slice the cooled lontong rice cakes into 2cm thick rounds. Arrange them in serving bowls, ensuring they remain firm to soak up the curry without disintegrating.

Final Step: Serve and Garnish

Pour generous ladles of the hot vegetable curry over the rice cakes. Serve with boiled eggs, fried shallots, or sambal for added depth. Present immediately for the fullest aromatic experience.

Cooking Tips for Perfect Lontong Sayur

Wrap lontong rice tightly to prevent them from falling apart during steaming.
Use freshly squeezed coconut milk for a richer, creamier broth.
Adjust chillies according to your spice preference but maintain some heat for authenticity.
Let rice cakes cool completely before slicing to keep their shape intact.
If using canned young jackfruit, rinse thoroughly to remove brine taste.