In Chinese kitchens, lotus leaves often wrap dishes that feature steamed rice, which the leaves endow with an herbal and sometimes slightly musky aroma. Typically (in my experience) the bundles are rectangular, even squarish, with lots of extra leaf to go around.
The leaves are fragile and prone to tear, however, perhaps more so when fashioned into acute pyramids. For this Indonesian street festival, a vendor by the name of Aneka Nasi, or "Diverse Rice" (translation mine) had reinforced each bundle with a dark green slip of banana leaf. Shown: nasi babat, featuring tripe.
Below, from the 2015 event: Nasi pecel is a Javanese dish, a bed of rice (nasi) overlaid with a vegetable salad (pecel, pronounced Pet-Chel), swamped in a peanut-based sauce, and customarily garnished with the peanut crackers called peyek. "Entree salad" is a fair assessment. On the morning of a multi-festival day, rather than go the limit, I followed the lead of the gal ahead of me: Just the pecel, please. Skipping the rice saved a buck and saved valuable stomach room for more chow.
There was no avoiding rice altogether, however. In short order it appeared as pressed cubes, to be skewered bite by bite with sate kambing, or grilled lamb, and as glutinous globules, in the sweet porridge called bubur grendul.
Bali and Beyond
Street festival in front of the Consulate General of the Republic of Indonesia, 5 East 68th St. (Fifth-Madison Aves.), Manhattan
(The 2016 festival was held on August 27)