This recipe name is likely to cause confusion. Longton can be defined as the Coconut Stew ingredient of this recipe and the longton as the rice cake. I am using the commonly used combination name with both the rice cake and the stew.

Ingredients :
  • 400g grated coconut
  • 200ml warm water
  • 30g dried chilies (ground finely)
  • 40g dried shrimp (ground finely)
  • 10g turmeric (ground finely)
  • 2 candlenuts (buah keras - ground finely)
  • 200g yam beans (bang kuang - cut into strips)
  • 50g long beans (cut into 5cm lengths)
  • 50g cabbage (cut into pieces)
  • 20g lemon grass (crushed)
  • 40g galangal (crushed)
  • 200g bean curd cake (cut into 4 pieces, deep fried till golden)
  • 800g compressed rice cakes (cut into pieces)
  • 2 hard-boiled eggs (shelled, halved)
  • 4 tbsp grated coconut (stir-fried in dry pan till golden)
  • salt to taste
Method :
  1. Combine grated coconut with warm water.
  2. Squeeze out coconut milk.
  3. Heat 6 tbsp oil in wok till hot. Stir-fry ground dried chilies, dried shrimp, turmeric and candlenuts till fragrant.
  4. Pour in coconut milk and bring to boil over moderate heat.
  5. Add yam beans, long beans, cabbage, lemon grass and galangal. Cook till vegetables are softened.
  6. Stir in deep-fried bean curd cake and salt.
  7. Arrange compressed rice cakes on serving dish.
  8. Add vegetable curry then sprinkle with grated coconut. Top with halved eggs.
  9. Serve with chili pate for those who like it hot.

How to make compressed rice cakes :
  1. Rinse broken rice and soak overnight in water.
  2. Drain the following day.
  3. Line a metal tin with banana leaf or cloth then pour in the rice.
  4. Place the metal tin in a pot of boiling water and boil for 60 minutes.
  5. Leave it to cool completely before cutting it into pieces.

Traditionally the rice is rolled and compressed in banana leaves, appearing a little like California rolls with nothing added. This is also known as Nasi Impit  (Nasi Himpit). The rice cakes can also be served with Beef Rendang or Satay.

There is another rice cake presentation whereby the cakes are wrapped in coconut leaves and these are called Ketupat, maybe a disappearing tradition as the effort is very time consuming. Ketupat are traditionally served at Eid, the end of Ramadan and still seen in Geylang Serai market, Singapore