Malaysian
Lemang
Lemang is glutinous rice cooked with coconut milk inside banana leaf-lined bamboo over a charcoal fire. The rice becomes tender, lightly smoky, and rich with santan, traditionally sliced and served with rendang or serunding.
Watch it madeThe Foodie · 1:01
Ingredients
- Glutinous rice1 cup
- Thick coconut milk1 cup
- Fine salt1/2 tsp
- Banana leaf1 large piece
- Clean young bamboo tube, about 30 cm long1
- Water, for soaking riceas needed
- Charcoal or wood embersas needed
Method
- Rinse the glutinous rice several times until the water runs mostly clear, then soak it in water for 4 hours.
- Drain the rice well and let it sit in a sieve for 10 minutes so excess water runs off.
- Wipe the bamboo tube clean inside and outside, making sure one end is naturally closed by the bamboo node.
- Soften the banana leaf briefly over a flame, then roll it into a cylinder and slide it into the bamboo with the glossy side facing the rice.
- Mix the coconut milk with the salt until dissolved.
- Spoon the drained glutinous rice into the lined bamboo, filling it no more than two-thirds full so the rice has room to expand.
- Pour in the salted coconut milk until it sits about 1 cm above the rice.
- Fold the extra banana leaf loosely over the opening without sealing it tightly.
- Set the bamboo at a slant beside steady charcoal embers, not directly in roaring flames.
- Cook for 2 to 2 1/2 hours, rotating the bamboo every 10 to 15 minutes so the rice cooks evenly and the bamboo chars gently.
- Check near the end by opening the leaf carefully; the rice should be tender, glossy, and fully absorbed with coconut milk.
- Rest the bamboo for 15 minutes, then split it open carefully with a cleaver or sturdy knife.
- Lift out the banana leaf-wrapped lemang, unwrap it, and cut into thick rounds before serving.
Common questions
Can I substitute the bamboo tube if I don’t have a young bamboo stalk?
Yes, but the flavor and texture won’t be quite the same. Use a heatproof metal tube or oven-safe cylindrical mold lined with banana leaf or parchment, and cook gently. Avoid thin containers that scorch or warp easily.
How long should lemang cook, and how do I know it’s done?
Cook over steady charcoal embers for about 2 to 2 1/2 hours, turning regularly for even heat. It’s done when the bamboo smells toasted, the exterior feels dry, and the rice is fully tender and cohesive.
What are the most common mistakes when making lemang?
Overfilling the tube, using too much liquid, or cooking over flames instead of embers are the biggest problems. Also avoid skipping the soak, packing the rice too tightly, or failing to rotate the bamboo during cooking.
How should I store leftover lemang?
Let it cool completely, then remove it from the bamboo. Wrap tightly and refrigerate for up to 3 days. For longer storage, freeze in portions. Reheat by steaming or gently warming in foil so it stays soft.
What’s the best way to serve lemang?
Serve lemang sliced into rounds, warm or at room temperature. It pairs especially well with rendang, serunding, curry, or kaya and coconut-based accompaniments. Use a lightly oiled knife for cleaner slices and less sticking.