Lemang (Traditional)
Hidangan tradisional · Malay
A traditional Malay dish of glutinous rice cooked in a hollowed bamboo stick, traditionally over charcoal fire, resulting in a smoky, rich, and slightly chewy texture. It's often served during festive occasions.
Nilai resipi ini
Pilih 1 hingga 5 bintang. Setiap resipi hanya boleh dinilai sekali.
Belum ada penilaian.
Bahan
- Glutinous rice500g
- Coconut milk400ml
- Water200ml
- Salt1 tsp
- Banana leaves6 large
- Bamboo tubes6 pieces (approx. 15-20cm long, 5cm diameter)
Langkah
- 1
Wash the glutinous rice thoroughly until the water runs clear. Drain well.
- 2
Soak the washed glutinous rice in water for at least 2 hours, or preferably overnight.
- 3
Drain the soaked rice.
- 4
Prepare the banana leaves by wiping them clean and softening them over a low flame or by dipping in hot water. Line the inside of each bamboo tube with banana leaves, ensuring no gaps.
- 5
Mix coconut milk, water, and salt in a bowl. Stir well.
- 6
Fill the lined bamboo tubes with the drained glutinous rice, about two-thirds full.
- 7
Pour the coconut milk mixture into each bamboo tube, ensuring the rice is submerged but not overflowing.
- 8
Seal the top of each bamboo tube with a folded piece of banana leaf.
- 9
Traditionally, Lemang is cooked over a charcoal fire. Place the bamboo tubes at an angle over the glowing charcoal, rotating them periodically to ensure even cooking. Cook for approximately 2-3 hours, or until the rice is cooked through and the liquid is absorbed.
- 10
Alternatively, bake in a preheated oven at 180°C (350°F) for 1.5-2 hours, turning occasionally. Or, simmer in a large pot with water covering half the bamboo tubes for 2-3 hours.
- 11
Once cooked, let the Lemang cool slightly before carefully removing the banana leaf seal and sliding the lemang out of the bamboo tube.
- 12
Serve warm, often sliced and accompanied by rendang or serunding.
