Malaysian Lemang (Glutinous Rice in Bamboo)
Lemang is a traditional Malaysian dish made by slowly cooking glutinous rice in coconut milk, wrapped in banana leaves. Traditionally roasted in bamboo tubes over open flame, this version can be baked in the oven while still achieving authentic taste and texture. It's usually served with savoury dishes like rendang or spicy sambal.
Equipment
- Large mixing bowl
- Fine mesh strainer
- Knife and cutting board
- Scissors (for cutting banana leaves)
- Spoon or spatula
- Aluminium foil
- Oven or charcoal grill
- Baking tray (lined with foil)
- Steamer or open flame (for softening banana leaves)
- Bamboo tubes (optional, for traditional preparation)
- Tongs or oven gloves (for safe handling during rotation)
Ingredients
- 500 g glutinous rice sticky rice, rinsed and soaked for 6 hours
- 400 ml thick coconut milk
- 1¼ tsp salt
- 2 pandan leaves tied into a knot (optional but recommended)
- Banana leaves for lining – fresh or thawed if frozen
Instructions
- To begin, rinse the soaked glutinous rice thoroughly until the water runs mostly clear. This removes excess starch and ensures the rice grains don’t become overly gummy. Drain the rice well using a fine mesh strainer, letting it sit for 10–15 minutes to eliminate residual water.
- In a large mixing bowl, combine the drained glutinous rice with coconut milk and salt. Mix thoroughly with your hands or a spoon, making sure each grain is coated evenly. If using pandan leaves, place them in the bowl and stir gently to infuse a subtle fragrance.
- Prepare your banana leaves by cutting them into rectangles approximately 25 x 20 cm. Briefly steam or pass them over an open flame to soften, making them pliable for rolling without tearing.
- Lay one banana leaf flat, then spoon about 3–4 tablespoons of the coconut rice mixture onto it. Shape it into a short log, then roll the leaf snugly around the rice, tucking in the sides. Wrap the parcel securely in aluminium foil to lock in moisture and prevent leaking during cooking.
- If using bamboo tubes (ideal for smoky flavour), line the inside of each tube with banana leaves, then gently pack in the rice mixture, pressing down lightly. Leave about 3–4 cm of space at the top to allow the rice to expand.
- Preheat your oven to 180°C (fan) or 200°C (conventional). Arrange the wrapped lemang parcels upright or on their sides in a baking tray lined with foil. If using bamboo tubes, stand them vertically in a deep tray to prevent rolling.
- Bake for approximately 2–2½ hours. Rotate the parcels every 30 minutes to ensure even cooking. If you’re using bamboo, rotate the tubes gently for even heat distribution. The rice is ready when it’s fully cooked, sticky yet separate, and emits a lightly toasted coconut aroma.
- Allow the lemang to rest for at least 15 minutes before unwrapping. This settling time firms up the rice and makes slicing easier. Use a sharp, lightly oiled knife to slice the lemang into thick rounds.
- Serve the lemang warm or at room temperature. Traditionally, it's paired with spicy rendang, serunding (spiced coconut floss), or sambal. For presentation, place the slices on a banana leaf lined platter and accompany with dipping condiments like sambal belacan or acar.
Nutrition
Serving: 1Calories: 651kcalCarbohydrates: 105gProtein: 10gFat: 21gSaturated Fat: 18gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gSodium: 748mgPotassium: 307mgFiber: 4gVitamin C: 1mgCalcium: 31mgIron: 5mg
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