Easy Lontong Rice (Nasi Impit) Compressed Rice Cakes

Lontong (nasi impit) are compressed rice cakes, traditionally from Indonesia and Malaysia. This type of rice is a common feature in Southeast Asian cuisine, particularly around holidays and other celebrations.

What is Lontong?

Lontong is sticky rice cooked and shaped into small blocks, typically enjoyed at room temperature. It is often served with peanut sauce and accompanies meals like gado-gado (vegetable salad), rendang, and satay. Or with soupy dishes such as soto ayam and sayur lodeh.

Cooking and Serving

Traditionally, lontong is cooked and compressed in banana leaves. During Ramadan and Eid, it is known as Ketupat and is prepared in woven coconut palm leaves.

Because the rice is cooked in a confined space, it absorbs the water and forms a dense mass. Once cooked, it is sliced into cubes and used as a substitute for regular white rice.

Instead of using banana leaves or weaving palm leaves, you can purchase lontong packaged in perforated food-grade plastic bags, where the rice is boiled until condensed, then cooled and cubed.

You can buy lontong rice in bags at most large Asian grocery stores or from Amazon.

Lotong rice in bags is not the same as regular boil-in-bag rice. It is different from parboiled long-grain rice that is sold in plastic bags. Those cook into loose, fluffy grains and do not have the same texture or culinary use as lontong. Also, sushi rice. Not the same thing. Both are types of sticky rice, but they have different textures and flavors.

Make-Ahead and Storage

You can make a batch of lontong ahead of a dinner party and store it wrapped in plastic wrap, or in an airtight container in the refrigerator. You can eat it chilled, or if you prefer, reheat by steaming, microwaving with a little water, or pan-frying.

Leftovers can be kept in the refrigerator for up to 3 days or frozen for up to 1 month.

Lontong rice is vegan, vegetarian, and gluten-free, making it suitable for various dietary preferences and restrictions.