lemang — West Kalimantan, Indonesia

Lemang is a traditional food prepared from glutinous rice, coconut milk, and salt, cooked in an empty bamboo stem lined with banana leaves to prevent the rice from sticking to the bamboo. It is commonly found in Southeast Asian Oceania, particularly in Brunei, Indonesia, Malaysia, and Singapore. The bamboo tube containing the glutinous rice, salt, and coconut milk is placed slightly inclined above a small fire, with the open side facing upward. It must be regularly turned to cook the rice evenly. Cooking lemang takes 4 to 5 hours. Lemang is generally consumed to mark the end of daily fasting during the Muslim holy festivals of Eid-ul-Fitr and Eid-ul-Adha. Using a bamboo container for cooking is an ordinary practice among many populations, including the Malays, Minangkabau, Minahasa, Dayak, and also the Orang Asli tribes. The Iban people usually prepare lemang for certain celebrations such as the Hari Gawai harvest festival. Lemang is then consumed with meat dishes, such as chicken curry. The method of preparing lemang is also known as pansoh/pansuh by indigenous Dayak communities. --- Entry compiled automatically from [Wikidata](https://www.wikidata.org/wiki/Q1684997) and Wikipedia. It will be replaced as soon as a contributor submits a cooked recipe.