Ingredients with Measurements:
- 2 cups glutinous rice
- 2 cups coconut milk
- 1 teaspoon salt
- 4-5 pandan leaves
- Banana leaves for wrapping
Special equipment needed:
- Bamboo tubes for cooking the lemang
- Charcoal or wood for grilling
Step-by-step instructions:
a. Soak the glutinous rice in water for at least 2 hours.
b. Drain the water and rinse the rice thoroughly.
c. In a pot, mix the coconut milk, salt, and pandan leaves. Heat the mixture until it comes to a boil.
d. Add the glutinous rice to the pot and stir well.
e. Cook the rice over medium heat, stirring occasionally, until the coconut milk has been absorbed and the rice is sticky and cooked through.
f. Remove the pandan leaves and let the rice cool.
g. Cut the banana leaves into rectangles and fold them into tubes.
h. Fill the banana leaf tubes with the cooked rice, leaving some space at the top.
i. Cover the top of the tubes with more banana leaves and tie them with string.
j. Boil the tubes in water for 2-3 hours until the rice is fully cooked and has absorbed the flavor of the banana leaves.
k. Remove the tubes from the water and let them cool.
l. Cut the tubes open and remove the banana leaves.
m. Grill the lemang over charcoal or wood until the outside is crispy and golden brown.
n. Serve the lemang with coconut milk.
Time:
Preparation time: 2 hours
Cooking time: 3-4 hours
5. Temperature:
Medium heat for cooking the rice, boiling water for cooking the tubes, and high heat for grilling the lemang.
Serving size:
This recipe makes 4-6 servings.
Nutritional information:
Each serving contains approximately 400 calories, 10g fat, 70g carbohydrates, and 5g protein.
Substitutions for ingredients:
If pandan leaves are not available, you can use vanilla extract or lemon zest for flavor. You can also use regular rice instead of glutinous rice, but the texture will be different.
Variations:
You can add other ingredients to the rice mixture, such as grated coconut, chopped nuts, or raisins. You can also serve the lemang with other sauces, such as peanut sauce or chili sauce.
Tips and tricks:
- Soak the rice for at least 2 hours to ensure that it cooks evenly.
- Use fresh banana leaves for the best flavor.
- Make sure to tie the banana leaf tubes tightly to prevent the rice from falling out.
- Grill the lemang over low heat to prevent burning.
Storage instructions:
Store leftover lemang in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the lemang, wrap it in aluminum foil and heat it in the oven at 350°F for 10-15 minutes.
Presentation ideas:
Serve the lemang on a platter with a bowl of coconut milk for dipping.
Garnishes:
You can garnish the lemang with chopped cilantro or scallions for color and flavor.
Pairings:
Lemang goes well with grilled meats, such as satay or chicken.
Suggested side dishes:
Serve the lemang with a side of stir-fried vegetables or a salad.
Troubleshooting advice:
If the rice is too dry, add more coconut milk. If the rice is too wet, cook it for a few more minutes.
Food safety advice:
Make sure to cook the lemang thoroughly to prevent foodborne illness.
Food history:
Lemang is a traditional Malaysian and Indonesian dish that is typically served during festive occasions such as Eid al-Fitr.
Flavor profiles:
Lemang has a sweet and savory flavor from the coconut milk and pandan leaves.
Serving suggestions:
Serve the lemang on a banana leaf for an authentic touch.
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Region: Malaysian