Lemang is a traditional Indonesian food, especially popular in Sumatra, Java, and Malaysia. Made from sticky rice cooked with coconut milk in bamboo, lemang has a savory taste and distinctive aroma, making it a special dish, especially during big events or celebrations. Making lemang does require patience, but with simple ingredients and the right steps, you can enjoy delicious lemang at home.
Here is a guide on how to make lemang easily. Slot Raffi Ahmad 77
Ingredients Needed:
2 kg of white sticky rice (make sure it has been washed clean)
1 liter of thick coconut milk (from about 2-3 coconuts)
1 teaspoon of salt
1-2 pandan leaves (for fragrance)
2 large bamboo sticks (to wrap the lemang)
Sufficient water (to boil the coconut milk)
Banana leaves (to wrap the lemang in the bamboo)
Tools Needed:
Large bamboo (to cook the lemang)
Large pot (to boil the coconut milk and sticky rice)
Stove or open fire (to grill the lemang)
Spatula (to mix the ingredients)
Steps on How to Make Lemang:
1. Prepare the Bamboo
Bamboo is the main container for cooking lemang. Before use, the bamboo needs to be cleaned and cut to a length of about 30 cm. Don't forget to clean the inside of the bamboo so that there is no dirt or bamboo residue that interferes with the taste of the lemang. After cleaning, cut the bamboo and prepare banana leaves to wrap the inside of the bamboo so that the sticky rice does not stick.
2. Washing the Glutinous Rice
Wash the glutinous rice with clean water until the water is clear, to remove any remaining flour from the glutinous rice that can interfere with the final result of the lemang. After that, drain the glutinous rice until there is no water left.
3. Cooking Coconut Milk
In a saucepan, combine the thick coconut milk, pandan leaves, and salt. Cook the coconut milk over low heat while stirring continuously so that the coconut milk does not split. Let the coconut milk warm and absorb the aroma of the pandan leaves. Do not let the coconut milk boil for too long.
4. Mixing the Glutinous Rice with Coconut Milk
Put the washed glutinous rice into the heated coconut milk pan. Stir well, making sure all the glutinous rice is submerged in the coconut milk. Let the glutinous rice absorb the coconut milk for about 10 minutes so that the spices and aroma of the coconut milk are absorbed properly.
5. Filling the Bamboo with Glutinous Rice
Take the cleaned bamboo and wrap the inside with banana leaves. Place the sticky rice mixed with coconut milk into the bamboo, fill the bamboo until full, but make sure there is a little space at the top to allow the sticky rice to expand when cooked. Once the bamboo is filled with sticky rice, cover the top of the bamboo with banana leaves.
6. Grilling Lemang
After the bamboo is filled with sticky rice, it's time to grill the lemang. Place the bamboo over a small fire or burning charcoal. Make sure to grill the lemang with a fire that is not too high so that the cooking process of the sticky rice can be even. You can grill the lemang by rolling the bamboo so that the outside does not burn and the inside is perfectly cooked. This grilling process can take about 3-4 hours, depending on the size of the bamboo and the fire used.
7. Checking the Ripeness
Occasionally check the lemang by inserting a skewer or wood into the bamboo. If the skewer comes out clean and the sticky rice feels solid and cooked, it means the lemang is ready to be served.
8. Serving Lemang
After the lemang is cooked, remove it from the bamboo and cut it into pieces according to taste. Lemang is ready to be served with side dishes such as rendang, chicken, or sambal goreng.
Lemang Cooking Tips:
Bamboo Selection: Use fresh bamboo that is not too old to produce lemang with a better taste. Old bamboo can smell or even smoke when burned.
Using Low Heat: To get the best results, make sure the fire is not too high. Too much heat can make the outside of the lemang burn quickly while the inside is not cooked perfectly.
Don't Press the Sticky Rice Too Much: Don't press the sticky rice too tightly when filling it into the bamboo. The sticky rice needs room to expand and cook properly.
Lemang Variations:
Durian Lemang: You can add durian to the sticky rice and coconut milk mixture for a richer and more unique taste. Durian will give a sweet and savory taste to the lemang.
Sweet Lemang: If you want to try sweet lemang, add a little granulated sugar or grated coconut to the sticky rice mixture before cooking.
Conclusion
Lemang is a very special traditional food with a savory and delicious taste. Although it takes time and patience to make, the result will definitely be satisfying and become a delicious dish at family events or celebrations. By following the steps above, you can enjoy authentic and enjoyable traditional lemang.