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Lemang (glutinous rice cooked in bamboo): recipe illustration
Holidays & entertaining

Lemang (glutinous rice cooked in bamboo)

Lemang is glutinous rice cooked in coconut milk inside a freshly cut bamboo tube, which gives it a green, smoky fragrance. It is sliced and eaten during celebrations, often with rendang.

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Ingredients

Ingredients

Garniture

Spices & seasoning

Optional extras

On the side

Instructions

  1. Wash the glutinous rice and soak it for 1 hour in water, then drain it.
  2. Mix the rice with the coconut milk and salt until every grain is well coated.
  3. Fill the bamboo tubes three-quarters full with the mixture, then seal the opening with a banana leaf.
  4. Stand or lay the tubes over a low heat and turn them regularly for about 1 hour 30 minutes.
  5. The lemang is ready when the bamboo is lightly blackened and the rice pulls away from the walls.
  6. Let it rest for 5 minutes, then split the bamboo and slice the rice with a damp knife.

Variations and tips

Using what's easy to find. Use a cast-iron casserole and wrap the rice in coconut milk in aluminium foil, baking at 180 °C for 1 hour 15 minutes.

Sweet lemang. Add the palm sugar to the coconut milk before mixing it with the rice.

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Original Ecomely recipe.