Traditional Malaysian Lemang Recipe

Ingredients

2 kg Glutinous Rice (soaked overnight)
2 cans Coconut Milk (800 ml)
8 stalks Lemongrass (bruised)
3 Pandan Leaves (tied in a knot)
2 tablespoons Salt
Banana Leaves (for wrapping)
Bamboo Tubes

Steps and instructions

Start by washing the glutinous rice thoroughly then soak it in water overnight to soften.
In a large pot, add the soaked glutinous rice, coconut milk, lemongrass, pandan leaves, and salt. Stir everything together until well combined.
Heat the mixture over medium heat. Keep stirring until the rice is half-cooked and the coconut milk is almost fully absorbed.
While the rice is cooking, prepare the bamboo tubes. Clean them thoroughly and line the insides with banana leaves.
Once the rice is ready, spoon the mixture into the bamboo tubes. Ensure to pack the rice tightly to give it the right texture.
Cover the top of the bamboo tubes with more banana leaves to prevent water from seeping in during the cooking process.
Place the filled bamboo tubes over an open fire. Cook for at least 6 hours, and make sure to turn them occasionally for even cooking.
After 6 hours, check the lemang. It should be fully cooked and have a firm texture. If not, continue cooking for another hour or until it's done.
Once the lemang is fully cooked, remove them from the fire and let them cool down.
When cooled, remove the banana leaves and tap the bamboo tubes to remove the lemang. Slice and serve.

Tools for making

Large Pot - You will need a large pot to cook the glutinous rice and coconut milk mixture.
Bamboo Tubes - These will be used to cook the lemang over an open fire. Make sure they are clean and in good condition.
Banana Leaves - The banana leaves will be used to line the bamboo tubes and wrap the lemang for cooking.
Firewood or Charcoal - You will need a source of fire to cook the lemang. Firewood or charcoal can be used for this purpose.
Knife - A sharp knife will be needed to remove the lemang from the bamboo tubes and to slice them before serving.
Spoon or Ladle - You will need a spoon or ladle to mix the glutinous rice and coconut milk mixture and to spoon it into the bamboo tubes.
String or Bamboo Strips - These can be used to secure the banana leaves around the filled bamboo tubes.
Water - You will need water for soaking the glutinous rice and for cooking the lemang over the fire.

Recipe variations

Add grated coconut or coconut flakes to the rice mixture for added texture and flavor.
Include palm sugar or brown sugar in the rice mixture to make it slightly sweet.
Replace coconut milk with almond milk or soy milk for a dairy-free alternative.
Experiment with different fillings such as sliced bananas, roasted peanuts, or even minced meat for a savory option.
Add spices like cinnamon, cardamom, or ginger powder to infuse the rice with aromatic flavors.
Instead of using bamboo tubes, you can try using aluminum foil or banana leaf packets to shape and cook the lemang.
For a healthier version, substitute glutinous rice with brown rice or quinoa.
Explore different wrapping materials such as lotus leaves or corn husks for a unique twist.
For a gluten-free option, ensure the salt used is gluten-free and avoid any cross-contamination with gluten-containing ingredients.
Customize the size of the lemang by using smaller bamboo tubes or molds.

Recipe overview

Lemang is a traditional Southeast Asian dish, typically made during festive occasions. It's a delicious, glutenous rice dish cooked with coconut milk, giving it a rich and creamy taste. The rice is packed into a bamboo tube lined with banana leaves, and then cooked slowly over an open fire. The slow-cooking process and the bamboo give the lemang its unique flavor and texture. This recipe will guide you through the process of making homemade lemang, providing you with a taste of this traditional delicacy. Expect a labor of love, as this recipe requires some time and patience, but the end result is absolutely worth it. Enjoy the process and the delicious, satisfying taste of your homemade lemang.

Common questions

Can I use regular rice instead of glutinous rice? No, glutinous rice is necessary to achieve the desired texture and stickiness of lemang.
How long should I soak the glutinous rice? It is recommended to soak the glutinous rice overnight, for at least 8 hours.
Can I use canned coconut milk? Yes, canned coconut milk works well in this recipe. Make sure to shake the can well before using.
Do I have to use lemongrass and pandan leaves? Lemongrass and pandan leaves add a unique flavor to the lemang, but if you cannot find them, you can omit them or substitute with lemon zest or vanilla extract.
Can I cook lemang in the oven instead of over an open fire? Traditionally, lemang is cooked over an open fire, but if you don't have access to one, you can try cooking it in a preheated oven at 180°C (350°F) for about 2-3 hours.
How do I know if the lemang is fully cooked? The lemang should have a firm texture and be cooked all the way through. You can test it by inserting a skewer or toothpick into the lemang - it should come out clean.

Serving dishes and utensils

Large Pot - Used for cooking the glutinous rice and coconut milk mixture.
Bamboo Tubes - Used for cooking the lemang over an open fire.
Banana Leaves - Used for lining the bamboo tubes and wrapping the lemang for added flavor and to prevent sticking.
Knife - Used for slicing the cooked lemang before serving.
Tongs - Used for handling the hot bamboo tubes during cooking and removing them from the fire.
Firewood or Charcoal - Used as a heat source for cooking the lemang.

Origin stories

Lemang is a traditional dish that holds a special place in the culture of Malaysia and Indonesia. It is prominently served during festive seasons, particularly during Eid, a significant Islamic celebration marking the end of Ramadan. The preparation of Lemang is as much a social affair as it is a culinary one. Communities come together to soak the rice, prepare the bamboo, and most importantly, to keep the fire going. The dish is slow-cooked over an open fire, sometimes for up to 24 hours. This lengthy cooking process not only imbues the rice with a unique smoky flavor but also deepens the bond between those tending the fires. It's a testament to the communal spirit, a reflection on the principle that good things take time, and a celebration of patience, camaraderie, and of course, food.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.