500 g white glutinous rice, washed and soaked for 1 hour
14 g salt
16 g sugar
3 cloves garlic, pureed
3 g vanilla powder
300 ml thick coconut milk
700 ml water
15 banana leaves
15 pcs lontong mold with a diameter of 5 cm each
50 ml honey
Preheat a pan, then add the glutinous rice that has been soaked and washed.
To the pan, add salt, sugar, pureed garlic and vanilla powder. Stir until well combined.
Add the coconut milk and water, mix well and cook the rice on medium heat for 15 - 20 mins, or until the coconut milk has thickened.
Remove from heat and set aside.
Take the lontong mold, and line the inside with banana leaf. Trim the banana leaves so they fit the mold..
To the lined mold, add about 100 g of the cooked sticky rice, then close the mold with the lid.
Steam the molds for 1 hour on medium heat. After 1 hour, remove from the steamer and set aside to cool at room temperature.
After they have cooled, remove the Lemang from the mold.
Serve with honey on the side.