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Lazy Man's Compressed Rice Cake

The traditional rice cake, known in various parts of Southeast Asia as "ketupat", "nasi impit," or even "lontong," is often wrapped in woven banana leaves and cooked to celebrate significant cultural festivities like Hari Raya.

My version, the Lazy Man’s Compressed Rice Cake, simplifies this process considerably by using a rice cooker and banana leaves, which impart a subtle aroma and flavor to the rice. This method not only retains the essence of the traditional dish but also makes it accessible for anyone looking for a simpler, no-fuss approach.

Give this Lazy Man's Compressed Rice Cake a try, especially if you’re intrigued by traditional recipes but intimidated by the labor-intensive process. This version cuts down on the complexity without sacrificing flavor, making it a perfect companion for rich dishes like Lontong Sayur Lodeh and Daging Rendang.

Whether you’re hosting a special meal or just want to add something unique to your dinner table, this recipe promises to deliver the delight of traditional flavors with minimal effort. It’s a celebration of culture made easy, right in your kitchen.



(Serve 4)

  • Jasmine Rice, 180g

  • Banana Leaves, 1 or More

  • Chicken Stock Homemade, 2 Cups

  • Sea Salt, Pinch

  • Black Pepper, Pinch

  • Garlic Powder, Pinch

  • Ginger Powder, Pinch

  • Onion Powder, Pinch



  • Rice Cooker

  • Loaf Pan



  1. Please visit my "How To Make Chicken Stock" page for the recipe.

  2. Wash and drain the rice with some water until the water runs clear, about 5 times.

  3. Line the rice cooker with the banana leaves.

  4. Add in the rice and the rest of the ingredients.

  5. Give it a mix.

  6. Cook rice as per the rice cooker manufacturer's instructions.

  7. Line the loaf pan with more banana leaves.

  8. When the rice is cooked, fluff the rice with a fork and transfer it to the lined loaf pan.

  9. Use the back of a spoon to press and compact the rice.

  10. Place another piece of banana leaf to cover the rice.

  11. Press and compact to even the rice with a cake smoother.

  12. Chill in the fridge overnight.

  13. The next day, unmold, slice and serve.

  14. I served my compressed rice cake with my Lontong Sayur Lodeh and Daging Rendang.

Stay tuned for my recipes...


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