Lontong
Breakfast • Malaysia
About Lontong
Rice cake in vegetable curry soup
How to Make Lontong (Traditional & Healthy Version)
Lontong is a beloved vegetarian breakfast dish in Malaysia, renowned for its comforting flavors and vibrant presentation. Originating from the multicultural tapestry of Malaysian cuisine, this dish features soft compressed rice cakes (nasi himpit) bathed in a fragrant vegetable coconut stew infused with local spices like serai (lemongrass), daun pandan (pandan leaves), and santan (coconut milk). The use of fresh turmeric, cabbage, and carrots not only imparts beautiful color but also brings wholesome nutrition to your morning table. Lontong is a staple during festive seasons and everyday breakfasts, especially in regions like Selangor and Johor. Its popularity stems from its mild, creamy, and slightly spicy flavor profile, making it a favorite among all age groups. The dish is traditionally vegetarian and often enjoyed with sambal and hard-boiled eggs for added protein. By using fresh, local ingredients and reducing the amount of santan, this healthy version of Lontong maintains all the authentic Malaysian flavors while providing a lighter, nutrient-rich meal to kickstart your day.
Ingredients(for 1 rice cake with vegetable coconut stew per person)
- 200g Nasi himpit (compressed rice cake) (available at Malaysian grocers)
- 400ml Santan (light coconut milk) (use low-fat for health)
- 1 stalk Serai (lemongrass stalk) (bruised)
- 1 leaf Daun pandan (pandan leaf) (tied into a knot)
- 1 cup Cabbage (shredded)
- 1 medium Carrot (julienned)
- 100g Tempeh (cubed, optional protein boost) - optional
- 100g Tofu (cubed, optional protein boost) - optional
- 2 cloves Garlic (minced)
- 1 small Onion (chopped)
- 1 tsp Fresh turmeric (grated)
- to taste Salt
- to taste Black pepper
- 1 tbsp Oil (preferably canola or sunflower)
Instructions
- 1
Prepare the nasi himpit according to package instructions or use leftover cooked rice pressed into a mold and chilled until firm.
5 minutes
Press rice tightly for better texture.
- 2
Heat oil in a large pot. Sauté onion, garlic, and fresh turmeric until fragrant.
3 minutes
Use low heat to avoid burning the turmeric.
- 3
Add lemongrass and pandan leaf. Stir for 1 minute until aromatic.
1 minute
Bruise lemongrass to release its flavor.
- 4
Add carrots, cabbage, tempeh, and tofu. Stir and cook for 3-4 minutes until vegetables are slightly tender.
4 minutes
Cut vegetables evenly for uniform cooking.
Why This Dish is Healthy
By using light coconut milk and boosting the vegetable content, this Lontong is lower in calories and saturated fat compared to traditional recipes. Plant-based proteins make it filling without excess calories, while antioxidants from turmeric and fresh veggies support immune health. It's a well-balanced breakfast for those watching their macros and wanting to start the day with sustained energy.
This healthy Lontong recipe is fiber-rich due to the inclusion of cabbage, carrots, and tempeh. The use of light santan reduces saturated fat, making it suitable for calorie-conscious individuals. Tofu and tempeh add plant protein, while turmeric provides anti-inflammatory benefits. The dish is low in cholesterol, contains vitamins A and C from vegetables, and offers essential minerals like potassium and magnesium.
Pro Tips
- 💡Tip 1: Use fresh pandan and lemongrass for authentic aroma.
- 💡Tip 2: Light santan keeps the dish creamy without excess fat.
- 💡Tip 3: Prepare nasi himpit in advance for quicker breakfast assembly.
Storage & Serving
Store leftover vegetable coconut stew in an airtight container in the refrigerator for up to 2 days. Nasi himpit can be kept in the fridge for 3 days; reheat before serving. Do not freeze as texture may change.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Protein | 2.0 g |
| Carbohydrates | 24.0 g |
| Total Fat | 0.3 g |
| Energy | 105.0 kcal |
| Fiber | 0.8 g |
| Sugars | 0.1 g |
| Iron | 0.2 mg |
| Calcium | 4.0 mg |
