Ingredients with Measurements:
- 2 cups glutinous rice
- 1 can coconut milk (400 ml)
- 1/2 cup water
- 1/4 teaspoon salt
- 1/2 cup grated coconut
- 1/4 cup dark chocolate chips
Special Equipment Needed:
- Bamboo tubes (lemang)
- Charcoal or grill
Step-by-Step Instructions:
1. Soak the bamboo tubes in water for at least 2 hours to prevent them from burning during cooking.
2. Rinse the glutinous rice and drain well.
3. In a large bowl, mix the rice, coconut milk, water, and salt until well combined.
4. Fill the bamboo tubes with the rice mixture, leaving about 2 inches of space at the top.
5. Cover the top of the bamboo tubes with banana leaves or aluminum foil.
6. Heat the charcoal or grill until hot.
7. Place the bamboo tubes on the grill and cook for about 1 hour or until the rice is cooked and the bamboo tubes are slightly charred.
8. While the lemang is cooking, toast the grated coconut in a dry pan over medium heat until golden brown.
9. Melt the chocolate chips in a double boiler or microwave.
10. Once the lemang is cooked, remove the banana leaves or aluminum foil and let it cool for a few minutes.
11. Cut the lemang into slices and serve with the toasted coconut and melted chocolate on top.
- Time:
Preparation time: 2 hours (including soaking time for bamboo tubes)
- Cooking time: 1 hour
Temperature:
- Grill or charcoal: medium heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 385
- Fat: 21g
- Carbohydrates: 46g
- Protein: 5g
- Fiber: 2g
Substitutions for ingredients:
- You can use regular rice instead of glutinous rice, but the texture will be different.
- You can use light coconut milk instead of regular coconut milk for a lighter version.
- You can use other types of chocolate, such as milk or white chocolate, or omit it altogether.
Variations:
- You can add pandan leaves or vanilla extract to the rice mixture for extra flavor.
- You can add sugar or honey to the rice mixture for a sweeter version.
- You can add other toppings, such as sliced bananas or chopped nuts.
Tips and Tricks:
- Make sure to soak the bamboo tubes in water for at least 2 hours to prevent them from burning.
- Use a spoon or spatula to pack the rice mixture tightly into the bamboo tubes.
- If the lemang is not cooked through after 1 hour, you can continue cooking it for another 15-30 minutes.
- You can also cook the lemang in a rice cooker or oven if you don't have a grill or charcoal.
Storage Instructions:
- You can store leftover lemang in the refrigerator for up to 3 days.
- Reheat the lemang in the microwave or oven before serving.
Reheating Instructions:
- To reheat the lemang, wrap it in aluminum foil and heat it in the oven at 350°F for 10-15 minutes, or microwave it for 1-2 minutes.
Presentation Ideas:
- Serve the lemang on a banana leaf or wooden platter for a rustic look.
- Drizzle the melted chocolate on top of the lemang in a zigzag pattern for a fancy touch.
Garnishes:
- Toasted coconut flakes
- Chopped nuts
- Sliced bananas
Pairings:
- Teh tarik (pulled tea)
- Coconut water
- Mango lassi
Suggested Side Dishes:
- Chicken satay
- Grilled fish
- Vegetable curry
Troubleshooting Advice:
- If the rice is too dry, add more water or coconut milk.
- If the rice is too wet, cook it for a few more minutes or add more grated coconut to absorb the excess moisture.
Food Safety Advice:
- Make sure to clean the bamboo tubes thoroughly before using them.
- Use a food thermometer to ensure that the lemang is cooked to an internal temperature of 165°F.
Food History:
- Lemang is a traditional Malaysian and Indonesian dish made of glutinous rice cooked in bamboo tubes over an open fire.
Flavor Profiles:
- Lemang has a chewy texture and a slightly sweet and nutty flavor from the coconut milk and grated coconut. The addition of chocolate adds a rich and decadent taste.
Serving Suggestions:
- Lemang is usually served during festive occasions, such as Hari Raya Aidilfitri (Eid al-Fitr) and weddings, as a symbol of unity and togetherness.
Related Categories
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Region: Malaysian
Taste: Sweet, Rich, Coconutty, Chocolatey