4 Serves
69 Mins
Wash the rice thoroughly and prepare the banana leaves by wiping them clean and cutting them into rectangular pieces.
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ColombianVitamin K
3 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
9 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
2 mg / 1.7 mgFolate
74 µg / 400 µgCalcium
218 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
237 mg / 420 mgPhosphorus
567 mg / 1,250 mgPotassium
689 mg / 4,700 mgSodium
290 mg / 2,300 mgZinc
3 mg / 11 mgCopper
0 mg / 0.9 mgManganese
6 mg / 2.3 mgSelenium
32 µg / 55 µgFiber
2 g / 28 gSugar
0 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
107 gAlcohol
0 g
Roll the banana leaves into cylinders, securing one end with a toothpick, then fill halfway with rice and secure the other end.
Place the rice-filled cylinders into a steamer and cook for approximately 50 minutes until the rice is fully compressed and firm.
Remove the Lontong from the steamer, let it cool completely, and slice into bite-sized pieces before serving.
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Ethiopian