Ingredients with Measurements:
- 2 cups of rice flour
- 1 1/2 cups of water
- 1/2 teaspoon of salt
- 1/2 teaspoon of sugar
- 1/2 teaspoon of baking powder
- 1/2 teaspoon of turmeric powder
- 1/2 teaspoon of ground coriander
- 1/2 teaspoon of ground cumin
- 1/2 teaspoon of ground fennel
- 1/2 teaspoon of ground cinnamon
- 1/2 teaspoon of ground cloves
- 1/2 teaspoon of ground cardamom
- 1/2 teaspoon of ground nutmeg
- 2 cups of pineapple chunks
- 1/2 cup of vinegar
- 1/2 cup of sugar
- 1/4 cup of ketchup
- 1 tablespoon of soy sauce
- 1 tablespoon of cornstarch
- 1 tablespoon of water
- 2 tablespoons of oil
- 1/2 cup of chopped onion
- 1/2 cup of chopped bell pepper
- 1/2 cup of chopped carrot
- 1/2 cup of chopped celery
- Salt and pepper to taste
Special equipment needed:
- Lontong mold
- Steamer
Step-by-step instructions:
1. In a mixing bowl, combine rice flour, water, salt, sugar, baking powder, turmeric powder, ground coriander, ground cumin, ground fennel, ground cinnamon, ground cloves, ground cardamom, and ground nutmeg. Mix well until smooth.
2. Pour the mixture into a lontong mold and steam for 45 minutes.
3. Once the lontong is cooked, remove it from the mold and cut it into small pieces.
4. In a separate bowl, mix together pineapple chunks, vinegar, sugar, ketchup, and soy sauce.
5. In a small bowl, mix cornstarch and water until smooth.
6. Heat oil in a pan over medium heat. Add chopped onion, bell pepper, carrot, and celery. Saute until tender.
7. Add the pineapple mixture to the pan and bring to a boil.
8. Add the cornstarch mixture to the pan and stir until the sauce thickens.
9. Add salt and pepper to taste.
10. Add the lontong pieces to the pan and stir until coated with the sauce.
11. Serve hot.
- Time:
Preparation time: 15 minutes
- Cooking time: 45 minutes
Temperature:
- Steamer temperature: 100°C
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 350
- Total fat: 8g
- Total carbohydrates: 67g
- Protein: 5g
Substitutions for ingredients:
- Pineapple chunks can be substituted with canned or fresh mango chunks.
- Rice flour can be substituted with all-purpose flour or cornstarch.
- Soy sauce can be substituted with tamari or coconut aminos.
Variations:
- Add shrimp or chicken to the dish for a protein boost.
- Use different vegetables such as broccoli, snow peas, or bok choy.
- Add chili flakes or hot sauce for a spicy kick.
Tips and tricks:
- Make sure the lontong mold is well-greased before pouring the mixture to prevent sticking.
- To make the lontong more flavorful, add pandan leaves or bay leaves to the mixture before steaming.
- Adjust the sweetness and sourness of the sauce to your liking by adding more or less sugar and vinegar.
Storage instructions:
- Store leftover sweet and sour lontong balap in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the sweet and sour lontong balap in a microwave or on the stovetop until heated through.
Presentation ideas:
- Serve the sweet and sour lontong balap in a bowl or on a plate.
- Garnish with chopped cilantro or green onions for a pop of color.
Pairings:
- Serve with steamed rice or noodles for a complete meal.
- Pair with a side of stir-fried vegetables.
Suggested side dishes:
- Stir-fried bok choy
- Steamed broccoli
- Fried rice
Troubleshooting advice:
- If the lontong is too soft, steam it for a few more minutes until it is firm.
- If the sauce is too thick, add more water or pineapple juice to thin it out.
- If the sauce is too thin, add more cornstarch mixture to thicken it.
Food safety advice:
- Make sure to cook the lontong thoroughly to prevent foodborne illness.
- Store leftover sweet and sour lontong balap in the refrigerator and consume within 3 days.
Food history:
- Lontong balap is a traditional Indonesian dish made with compressed rice cake and served with a sweet and sour sauce.
Flavor profiles:
- The lontong is soft and chewy with a mild flavor.
- The sweet and sour sauce is tangy, sweet, and savory.
Serving suggestions:
- Serve the sweet and sour lontong balap as a main dish for lunch or dinner.
- This dish is also great for potlucks or parties.
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Region: Indonesian