lemang
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Lemang is a Malay and Minangkabau traditional food made from glutinous rice, coconut milk, and salt, cooked in a hollowed bamboo tube coated with banana leaves in order to prevent the rice from sticking to the bamboo. Lemang is believed to have origins linked to the ancient Proto-Malay and Deutero-Malay peoples who settled across Maritime Southeast Asia centuries ago. Similar dishes made from sticky rice in bamboo are common throughout Mainland Southeast Asia.
Key facts
- Food.name
- Lemang
- Food.image
- lemang cooking.jpg
- Food.image_size
- 250px
- Food.caption
- Lemang being cooked in hollow bamboo pieces
- Food.alternate_name
- Lamang
- Food.country
- Maritime Southeast Asia
- Food.national_cuisine
- Indonesia, Singapore, Malaysia, Brunei
- Food.type
- Rice dish
- Food.main_ingredient
- Glutinous rice, coconut milk
- Food.similar_dish
- Chunga Pitha, Sticky rice in bamboo, Daetong-bap
via Wikipedia infobox
Wikidata facts
- Image
- Piece of Lemang.jpg
Show 2 more facts
- Commons category
- Lemang
- name in native language
- Lamang
via Wikidata · CC0
~5 min read
Article
9 sectionsContents
- Etymology
- History
- Cooking method
- Distribution and traditions
- Similar Dishes
- Gallery
- See also
- References
- External links
Lemang is a Malay and Minangkabau traditional food made from glutinous rice, coconut milk, and salt, cooked in a hollowed bamboo tube coated with banana leaves in order to prevent the rice from sticking to the bamboo. Lemang is believed to have origins linked to the ancient Proto-Malay and Deutero-Malay peoples who settled across Maritime Southeast Asia centuries ago. Similar dishes made from sticky rice in bamboo are common throughout Mainland Southeast Asia.
Lemang is traditionally eaten to mark the end of daily fasting during the annual Muslim holidays of Eid-ul-Fitr and Eid-ul-Adha (Lebaran).