Lemang Tapai (Fermented Lemang)
70% asli · Malay
A unique variation of Lemang that incorporates a slight fermentation process, giving it a subtly tangy and complex flavor profile. This is achieved by adding 'ragi' (yeast) to the glutinous rice mixture before cooking.
Nilai resipi ini
Pilih 1 hingga 5 bintang. Setiap resipi hanya boleh dinilai sekali.
Belum ada penilaian.
Bahan
- Glutinous rice400g
- Coconut milk350ml
- Water150ml
- Salt1 tsp
- Ragi tapai (rice yeast)1/4 tsp
- Banana leaves5 large
- Bamboo tubes5 pieces
Langkah
- 1
Wash the glutinous rice and drain.
- 2
Soak the rice in water for at least 2 hours.
- 3
Drain the rice.
- 4
In a bowl, mix the drained rice with ragi tapai. Let it sit for 30 minutes to allow the yeast to activate.
- 5
Prepare banana leaves and bamboo tubes as per traditional Lemang.
- 6
Mix coconut milk, water, and salt.
- 7
Fill the bamboo tubes with the ragi-infused glutinous rice, about two-thirds full.
- 8
Pour the coconut milk mixture over the rice.
- 9
Seal the bamboo tubes with banana leaves.
- 10
Cook over charcoal fire or bake/simmer as described for traditional Lemang, for approximately 2.5-3 hours. The fermentation may require slightly longer cooking time.
- 11
Allow to cool slightly, then remove from bamboo tubes.
- 12
Serve warm.
