Ingredients

  • Serves 2-4 people
  • 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

Lemang
Recipe Courtesy of
Darmawan

Lemang

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A Minang delicacy, Lemang is a savory sticky white rice wrapped with banana leaf, flavored with smoky undertones. It is usually cooked under a fire inside a bamboo tube. This Indonesian treat is an Eid breakfast special and also found in Malaysia, Brunei and Singapore. Prepare this with the family for quality bonding time and enjoy it while warm with other side dishes during the festive season.
  • Medium
  • 120 min
  • 60 min
  • 15 min
  • 2 steps
  • 10 Ingredients
  • Medium
  • 2 steps
  • 10 Ingredients
  • 120 min
  • 60 min
  • 15 min

Directions

  1. Cook the glutinous rice

    1. Preheat a pan, then add the glutinous rice that has been soaked and washed.

    2. To the pan, add salt, sugar, pureed garlic and vanilla powder. Stir until well combined.

    3. 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. 

    4. Remove from heat and set aside.

    Cook the glutinous rice


  2. Make the Lemang

    • 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.

    Make the Lemang


Plate and Serve!

  • After they have cooled, remove the Lemang from the mold.

  • Serve with honey on the side.

Plate and Serve!
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    Ingredients
    • Serves 2-4 people
    • 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

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