World Library  
Flag as Inappropriate
Email this Article


Article Id: WHEBN0007544627
Reproduction Date:

Title: Lemang  
Author: World Heritage Encyclopedia
Language: English
Subject: Malaysian cuisine, Glutinous rice, American fried rice, Roti canai, Dodol
Collection: Indonesian Cuisine, Indonesian Rice Dishes, Indonesian Snack Foods, Malay Cuisine, Malaysian Cuisine
Publisher: World Heritage Encyclopedia


Lemang being cooked in hollow bamboo pieces
Region or state Brunei, Indonesia, Malaysia, Singapore
Main ingredients Glutinous rice, coconut milk
Cookbook: Lemang 

Lemang is a traditional food made of glutinous rice, coconut milk and salt, cooked in a hollowed bamboo stick lined with banana leaves in order to prevent the rice from sticking to the bamboo. It is commonly found in maritime Southeast Asian countries, especially Brunei, Indonesia, Malaysia and Singapore.

The bamboo tube containing glutinous rice, salt and coconut milk is placed slightly slanted on a small fire with the opening facing upwards and should be turned regularly in order to make it evenly cooked. It takes about 4–5 hours to cook lemang.

Lemang is commonly eaten to mark the end of daily fasting during the annual Muslim holidays of Eid-ul-Fitr and Eid-ul-Adha,[1] lemang is popular in countries such as Brunei,[2] Malaysia, Singapore and Indonesia.[3]

The cooking method using bammboo container is common among several ethnicities including Malays, Minang, Minahasa, Dayak as well as Orang Asli tribes.[4][5][6]

Iban people usually prepared lemang for celebrations such as the harvest festival of Hari Gawai, lemang is usually eaten with meat dishes such as chicken curry. The cooking process used in making lemang for many different meats, also known as "pansoh/pansuh" by indigenous Dayak communities.[7]


  1. ^ (Malay)
  2. ^ 'Lemang' stalls are found everywhere
  3. ^ Indonesian's Culture Heritages Portal.
  4. ^ The Negritos of Malaya By Ivor Hugh Norman Evans.
  5. ^ Tribal communities in the Malay world: historical, cultural and social ... By Geoffrey Benjamin.
  6. ^ An encyclopædia of gardening: comprising the theory and practice ..., Volume 1 By John Claudius Loudon, Mrs. Loudon (Jane)
  7. ^ (Malay)

External links

  • Lemang recipe
This article was sourced from Creative Commons Attribution-ShareAlike License; additional terms may apply. World Heritage Encyclopedia content is assembled from numerous content providers, Open Access Publishing, and in compliance with The Fair Access to Science and Technology Research Act (FASTR), Wikimedia Foundation, Inc., Public Library of Science, The Encyclopedia of Life, Open Book Publishers (OBP), PubMed, U.S. National Library of Medicine, National Center for Biotechnology Information, U.S. National Library of Medicine, National Institutes of Health (NIH), U.S. Department of Health & Human Services, and, which sources content from all federal, state, local, tribal, and territorial government publication portals (.gov, .mil, .edu). Funding for and content contributors is made possible from the U.S. Congress, E-Government Act of 2002.
Crowd sourced content that is contributed to World Heritage Encyclopedia is peer reviewed and edited by our editorial staff to ensure quality scholarly research articles.
By using this site, you agree to the Terms of Use and Privacy Policy. World Heritage Encyclopedia™ is a registered trademark of the World Public Library Association, a non-profit organization.

Copyright © World Library Foundation. All rights reserved. eBooks from World eBook Library are sponsored by the World Library Foundation,
a 501c(4) Member's Support Non-Profit Organization, and is NOT affiliated with any governmental agency or department.