Tie the pandan into a knot, and smash the section of lemongrass using the side of a thick knife or a meat tenderizer to help both herbs release their flavor into the rice when cooked

In a pot, add the water, pandan leaves, lemongrass, and salt. Bring it to a boil over medium-high heat.

Add the jasmine rice to the pot, stir well, and reduce the heat to low. Cover the pot with a lid and let it simmer for 15-20 minutes or until the rice is fully cooked and the water has been absorbed. Once cooked, remove the pandan leaves and lemongrass and let the rice cool for at least 20 minutes so that it is easy to handle.

Cut the banana leaves into three equal-sized pieces, about 8 inches by 14 inches each. Rinse them with very hot water to bring the oils to the surface and make the leaves pliable and pat dry with a clean towel.

Place one piece of banana leaf on a flat surface, with the shiny side facing up if you want more of the green coloring on your rice cakes, and down if you want less. Add a scoop of cooked rice (about 1 cup) to the center of the leaf. Fold the leaf in half to cover the rice, and then fold the sides inwards to create a sealed package. Secure the package with twine or toothpicks. Repeat this process with the remaining banana leaves and cooked rice. This will make six lontongs.

In a large pot, bring water to a boil. Add the wrapped rice packages to the pot, making sure they are fully submerged. Let them cook for one hour.

Remove the Lontong from the pot and let them cool in your refrigerator for at least 90 minutes before unwrapping them. This will help them fully solidify.

Cut the Lontong into small pieces and serve with your favorite side dishes.