Lemang: A Traditional Delicacy Popular in Sumatra

How to Make Lemang: A Delicious Traditional Recipe

A traditional treat that is well-liked in Sumatra and other parts of Indonesia is lemang. Lemang, a distinctive delicacy given during festivities or special occasions like Eid al-Fitr and Eid al-Adha, is made from sticky rice cooked in bamboo with coconut milk. Lemang has a savory flavor and a pleasant scent from the bamboo. Let's get started on creating real Lemang Sumatra!

 

Ingredients:

1. Main Ingredients:

• 1 kg glutinous rice, thoroughly washed and soaked for 4-5 hours
• 1.5 liters thick coconut milk from 2 coconuts
• 1 teaspoon salt
• 5-7 medium-sized bamboo stalks (approximately 30-40 cm in length)
• Banana leaves as needed (to line the inside of the bamboo)

2. Tools:

• Cleaned bamboo stalks
• Charcoal for burning
• Skewers or small sticks to secure the banana leaves

Steps to Make Lemang:

1. Prepare the bamboo:

• Dry and carefully clean the bamboo. Slice banana leaves to fit and line the inside of the bamboo. To keep the rice from sticking and to add a pleasant scent, make sure the banana leaves completely encase the inside.

2. Prepare the glutinous rice:

• Drain the water from the sticky rice after soaking it for 4 to 5 hours. Stir the rice thoroughly after adding the salt.
• After bringing the coconut milk to a gentle boil, turn off the heat. Before combining the coconut milk with the sticky rice, let it cool slightly.

3. Fill the bamboo:

• To allow for expansion during cooking, fill the bamboo lined with banana leaves about 2/3 of the way to the top with the glutinous rice. Fill the bamboo with coconut milk till the rice absorbs it.
• Using sticks or skewers, firmly fasten the bamboo with banana leaves closed on top.

4. Cooking Process:

• Prepare a charcoal fire. Stand the bamboo containing the lemang near the fire. Rotate the bamboo occasionally to ensure even cooking.
• This cooking process usually takes 4-5 hours, depending on the size of the bamboo and the intensity of the fire. Ensure the fire is not too strong to prevent the lemang from burning.

5. Check for Doneness:

• After 4-5 hours, open the banana leaves slightly to check if the lemang is cooked. The glutinous rice should appear soft, chewy, and infused with coconut milk.

6. Serve the Lemang:

• Once cooked, carefully remove the lemang from the bamboo. Cut the lemang into desired pieces and serve.
• Lemang is typically served with dishes like rendang and gulai or enjoyed on its own as a savory snack.

Tips:

• To keep bamboo from breaking while cooking, pick young, fresh bamboo.
• In order to give a fragrant aroma and keep the rice from adhering to the bamboo, banana leaves must be used.

Variations in Serving Lemang:

• To keep bamboo from breaking while cooking, pick young, fresh bamboo.
• In order to give a fragrant aroma and keep the rice from adhering to the bamboo, banana leaves must be used.

Conclusion

Lemang Sumatra is a traditional food rich in local wisdom and unique cooking techniques. With a meticulous process and simple tools, you can bring out an extraordinary authentic flavor. Happy cooking, and may your lemang be delicious and satisfying!