Lemang is a special dish on the morning of Hari Raya. It symbolizes the close bond between family members because it is cooked together. It is not easy to prepare it. This is the case, it requires the right baking technique so that the lemang will not be easy to steam and cook evenly. It needs to be turned and needs research so that it does not crust, otherwise it is not cooked but some of it is crusted and hard. This food is very unique because it is cooked in bamboo. Its shape is cylindrical and has a sticky texture like glutinous rice because of the use of a lot of coconut milk. Lemang is white and served with rendang, peanut sauce, lodeh or serunding.
Let’s check how to make this lemang. Only for this recipe, the lemang will not be baked the classic way with fire, but using the oven!
Ingredients
- 500 g glutinous rice
- 400 ml of condensed coconut milk
- 100 ml of liquid coconut milk
- 1 level teaspoon of salt
- Lemang bamboo (Aznie bought it at shopee)
Cooking Methods
- 1. Wash glutinous rice until clean. Then soak glutinous rice for 5 hours.
- 2. Cut the banana leaves a little smaller than the height of the bamboo. Take some banana leaves and stuff them in the middle of the bamboo.
- 3. Then, roll the banana leaves neatly using chopsticks.
- 4. Insert the chopstick into the bamboo hole neatly. pull it slowly and fix it in the bamboo using a chopstick. Cut a little on it so it looks neat.
- 5. Drain the glutinous rice and set aside. After that, add the glutinous rice into the bamboo. Knock it down a little because we want it to be flat. Later, when it is cooked, it will be beautiful when cut.
- 6. Put the coconut milk in it, add 1/2 inch more coconut milk than the glutinous rice.
- 7. Heat the oven to 200’c. Bake for 1 hour up and down until cooked. Lower the temperature to 120’c and bake for another 30 minutes. Then, lemang is ready to serve!
Good luck!
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Article written by Nurul Humaira’ binti Hasan.
