Rice cake pieces in yellow coconut curry with jackfruit, long beans, a whole boiled egg, red sambal and pink prawn crackers on a plate — Photo: Gunawan Kartapranata · CC BY-SA 4.0 · Wikimedia Commons

Indonesian & Malaysian · Breakfast · Lunch · Dinner

Lontong Sayur

Name: Lontong Sayur
Prep time: 25 min
Cook time: 90 min
Total time: 115 min
Cuisine: Indonesian & Malaysian
Ingredients: 1 1/2 cups white jasmine rice; 4 1/4 cups water (for the rice); 1/4 tsp salt (for the rice); 4 large eggs; 2 medium chayote, peeled and cut into thin sticks; 1 large handful long beans, cut into 4 cm lengths; 1 block (200 g) firm tofu, cubed; scant 1/2 cup coconut milk; 2 cups + 2 tbsp water (for the curry); 6 small shallots; 4 cloves garlic; 3 medium red chillies, deseeded for less heat; 3 nuts candlenuts (or macadamia nuts); 1 tsp ground turmeric; 1 tsp ground coriander; 3 cm piece galangal, sliced; 1 stalk lemongrass, bruised; 3 leaves Indonesian bay leaves (salam) or bay leaves; 3 leaves kaffir lime leaves; 1 tbsp vegetable oil; 1/2 tsp salt (for the curry); 1 tsp palm sugar or brown sugar

By BerryFit Kitchen · Nutrition checked with USDA data · Updated Oct 20, 2026 · How we make recipes

Soft, pressed rice cakes in a golden, gently spiced coconut broth with chayote, long beans, tofu and boiled eggs. This lighter version uses less coconut milk while keeping the fragrant lemongrass and turmeric flavour.

Prep: 25 min
Cook: 90 min
Total: 115 min
Serves: 4

Medium
Vegetarian
Gluten Free
Dairy Free

30%

Per serving591kcal30% of a 2,000 kcal day

24gProtein

80gCarbs

21gFat

5gFiber

Calories come from: Carbs 53% · Fat 31% · Protein 16%

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Ingredients

For 4 servings

1 1/2 cups300 gwhite jasmine rice
4 1/4 cups1,000 gwater (for the rice)
1/4 tspsalt (for the rice)
4 large200 geggs
2 medium400 gchayote, peeled and cut into thin sticks
1 large handful150 glong beans, cut into 4 cm lengths
1 block (200 g)firm tofu, cubed
scant 1/2 cup100 gcoconut milk
2 cups + 2 tbsp500 gwater (for the curry)
6 small90 gshallots
4 cloves12 ggarlic
3 medium30 gred chillies, deseeded for less heat
3 nuts9 gcandlenuts (or macadamia nuts)
1 tspground turmeric
1 tspground coriander
3 cm piece15 ggalangal, sliced
1 stalk20 glemongrass, bruised
3 leavesIndonesian bay leaves (salam) or bay leaves
3 leaveskaffir lime leaves
1 tbsp14 gvegetable oil
1/2 tspsalt (for the curry)
1 tsp5 gpalm sugar or brown sugar

Steps

1
Rinse the rice until the water runs almost clear.
2
Put the rice, 1000 g water and 1/4 tsp salt in a heavy pot and bring to the boil.
3
Simmer on low for 25-30 minutes, stirring often, until the rice is very soft and thick like a stiff porridge.
4
Spoon the hot rice into a baking-paper-lined container, press it down firmly and smooth the top.
5
Leave the rice to cool and set for at least 1 hour while you make the curry.
6
Boil the eggs for 10 minutes, cool them in cold water, then peel.
7
Blend the shallots, garlic, chillies, candlenuts, turmeric and coriander with a splash of the curry water into a smooth paste.
8
Heat the oil in a large pot over medium heat and fry the paste for 5 minutes, stirring, until fragrant and no longer raw-smelling.
9
Add the galangal, lemongrass, bay leaves and lime leaves and stir for 1 minute.
10
Pour in the rest of the 500 g curry water and bring to a simmer.
11
Add the chayote and simmer for 8 minutes until just tender.
12
Add the long beans, tofu and peeled eggs and simmer for 4 minutes.
13
Stir in the coconut milk, 1/2 tsp salt and sugar and heat gently for 3-4 minutes without letting it boil hard so it does not split.
14
Taste and adjust the seasoning, then remove the lemongrass, galangal and leaves.
15
Cut the set rice into cubes, divide among bowls and ladle the vegetable curry, tofu and a halved egg over the top.

Swaps, storage and make-ahead

Swaps

Use 2 cups of chopped young green jackfruit (canned in brine, drained) in place of the chayote for a more traditional, meaty texture.
Leave out the eggs and add extra tofu or cubed tempeh to make the dish vegan.
Use store-bought lontong or ketupat rice cakes instead of making your own pressed rice to save time, choosing a gluten-free labelled pack if needed.
Swap the long beans for green beans if long beans are hard to find.

Storage

Cool the curry and the rice cakes quickly and refrigerate them in separate airtight containers within 2 hours. Use the curry within 3 to 4 days and the rice cakes within 1 day, reheating gently until steaming hot. Do not freeze the rice cakes or the eggs, as they turn rubbery and crumbly once thawed.

Make ahead

Make the pressed rice the day before, cover it and refrigerate within 2 hours, then cut into cubes and heat in the hot broth until steaming hot all the way through. The spice paste can be blended and kept in the fridge for up to 2 days, and the eggs can be boiled and peeled a day ahead.

Nutrition values are for the recipe as written.

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Allergens and nutrition

Contains: EggsSoyTree nuts

Check the labels of packaged ingredients for allergens and suitability for your diet.

Full nutrition

	Per serving (764 g)	Per 100 g
Calories	591 kcal	77 kcal
Protein	24.1 g	3.2 g
Carbohydrates	79.9 g	10.5 g
of which sugars	5.5 g	0.7 g
Fiber	5.4 g	0.7 g
Fat	20.7 g	2.7 g
of which saturated	7.7 g	1 g
Sodium	546 mg	71 mg

Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.