Lemang Recipe (Glutinous Rice cooked in Bamboo)

Glutinous rice: A type of rice that becomes sticky when cooked, perfect for creating the desired texture in lemang.

Coconut milk: A creamy liquid extracted from grated coconut meat, adding richness and flavor to the rice.

Salt: Enhances the overall taste of the dish.

Banana leaves: Used to line the bamboo tubes, imparting a subtle fragrance to the rice.

When preparing glutinous rice for lemang, ensure to wash it thoroughly until the water runs clear. This helps remove excess starch, resulting in a less sticky texture. Additionally, when lining the bamboo tubes with banana leaves, make sure the leaves are pliable by briefly passing them over an open flame. This prevents tearing and ensures a smooth surface for the rice mixture.

• glutinous rice - Substitute with sushi rice: Sushi rice has a similar sticky texture when cooked, making it a good alternative for glutinous rice.

• glutinous rice - Substitute with short-grain rice: Short-grain rice also becomes sticky when cooked, which can mimic the texture of glutinous rice.

• coconut milk - Substitute with evaporated milk: Evaporated milk can provide a creamy texture, though it lacks the coconut flavor.

• coconut milk - Substitute with almond milk: Almond milk can be used for a lighter, nutty flavor, though it will not be as rich as coconut milk.

• salt - Substitute with soy sauce: Soy sauce can add a salty flavor along with a bit of umami, though it will change the color of the dish.

• salt - Substitute with sea salt: Sea salt can be used as a direct substitute for regular salt, offering a slightly different mineral flavor.

• Allow the lemang to cool completely before storing. This helps to prevent condensation, which can make the glutinous rice soggy.

• Wrap the lemang tightly in banana leaves or plastic wrap. This helps to retain its moisture and flavor.

• Place the wrapped lemang in an airtight container to further protect it from drying out and absorbing other odors in the fridge.

• Store the container in the refrigerator if you plan to consume the lemang within 3-5 days. For longer storage, freezing is recommended.

• To freeze, place the wrapped lemang in a freezer-safe bag or container. Label it with the date to keep track of its freshness.

• When ready to eat, thaw the lemang in the refrigerator overnight. This gradual thawing helps maintain its texture.

• Reheat the lemang by steaming it for about 10-15 minutes. This method helps to restore its original soft and sticky texture.

• Alternatively, you can reheat the lemang in the microwave. Place it on a microwave-safe plate, cover with a damp paper towel, and heat on medium power for 2-3 minutes.

• For a crispy exterior, you can also pan-fry the lemang slices in a bit of coconut oil or butter until golden brown.

• Always check the lemang for any signs of spoilage, such as an off smell or mold, before consuming.

• Steaming Method:

  1. Place the leftover lemang slices in a steamer basket.
  2. Fill a pot with water and bring it to a gentle boil.
  3. Place the steamer basket over the pot, ensuring the lemang does not touch the water.
  4. Cover and steam for about 10-15 minutes until heated through.

• Microwave Method:

  1. Arrange the lemang slices on a microwave-safe plate.
  2. Cover the plate with a damp paper towel to retain moisture.
  3. Microwave on medium power for 1-2 minutes, checking halfway to ensure even heating.

• Pan-Frying Method:

  1. Heat a non-stick pan over medium heat.
  2. Add a small amount of cooking oil or butter to the pan.
  3. Place the lemang slices in the pan and cook for 2-3 minutes on each side until heated through and slightly crispy.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Wrap the lemang slices in aluminum foil to prevent drying out.
  3. Place the wrapped lemang on a baking sheet and heat for about 10-15 minutes.

• Air Fryer Method:

  1. Preheat the air fryer to 350°F (175°C).
  2. Arrange the lemang slices in the air fryer basket in a single layer.
  3. Heat for 5-7 minutes, shaking the basket halfway through to ensure even heating.

• Bamboo tubes: Used to hold the rice mixture while it cooks over the fire, giving the lemang its traditional shape and flavor.

• Banana leaves: Lined inside the bamboo tubes to prevent the rice from sticking and to add a subtle aroma to the lemang.

• Mixing bowl: Used to mix the glutinous rice with coconut milk and salt evenly.

• Measuring cup: Essential for accurately measuring the coconut milk to ensure the right consistency.

• Teaspoon: Used to measure the salt for the rice mixture.

• Large pot: Used to soak the glutinous rice in water before cooking.

• Strainer: Used to drain the soaked glutinous rice before mixing it with the coconut milk and salt.

• Fire pit or grill: Provides the heat source for cooking the bamboo tubes filled with the rice mixture.

• Tongs: Used to rotate the bamboo tubes occasionally to ensure even cooking.

• Knife: Used to slice the lemang once it has cooled.

• Cutting board: Provides a surface for slicing the cooled lemang.

Pre-soak the rice overnight: Soaking glutinous rice overnight reduces preparation time the next day.

Use canned coconut milk: Opt for canned coconut milk to save time on extracting fresh coconut milk.

Prepare bamboo tubes in advance: Line the bamboo tubes with banana leaves ahead of time to streamline the cooking process.

Cook over a gas stove: If possible, use a gas stove instead of a traditional fire to have better control over the cooking temperature and save time.