Lemang

Lemang(Minangkabau:lamang) is aMinangkabautraditional food made fromglutinous rice,coconut milk, and salt, cooked in a hollowedbambootube coated withbanana leavesin order to prevent the rice from sticking to the bamboo. Originating inIndonesia, it is also found inSingapore,Malaysia, andBrunei, as similar dishes made fromsticky rice in bambooare common throughoutMainland Southeast Asia.
Lemang is traditionally eaten to mark the end of dailyfastingduring the annualMuslimholidays ofEid-ul-FitrandEid-ul-Adha(Lebaran).
Sticky rice in bamboois known as a ubiquitous traditional food in many traditionalSoutheast Asiancommunities. InMinangkabauculture, lemang, orlamangis a traditional food which consists of glutinous rice ortapaithat is used in various traditional ceremonies, mainly inWest Sumatra,Indonesia. According to Minangkabau tradition, the cooking technique of lemang was first introduced by Sheikh Burhanuddin. However, lemang are also known as traditional foods of other tribes in the Southeast Asian region, and their cooking method is still very ancient and depends on natural materials and ingredients, including bamboo tubes.
In earlyIndonesian literature, lemang was mentioned inMarah Rusli's 1922 novelSiti Nurbaya, in which Nurbaya unwittingly eating a poisonous lemang due to Meringgih's evil scheme.
The bamboo contains glutinous rice, salt and coconut milk that is placed onto a slanted position besides a small fire with the opening facing upwards. It should be turned regularly in order to ensure the rice inside the bamboo is cooked evenly. The cooking process takes about 4–5 hours. Lemang is often served withrendangorserundeng.
In Indonesia, lemang is associated withMinangkabautradition ofWest Sumatra.Nevertheless, rice cooking method using bamboo tubes is widespread in the region, includingBrunei,Minahasa,DayakandOrang Aslitribes.TheMinahasanversion of this dish is known as Nasi Jaha, which is cooked in the same method.
In Minangkabau tradition, lemang making is calledMalamang. Lemang is incomplete if it is not eaten together withtapai, so they are likened to a man and a woman by Minang people. Lemang itself describes the togetherness of Minang people because its making process is always done together. There are several taboos that must be obeyed in making lemang and tapai. Lemang are also used as gifts when visiting other people’s homes, for example, when visiting in-laws ormanjapuik marapulaiceremony.However, there is no symbolic meaning behind the obligatory existence of lemang at traditional ceremonies. On the other hand, lemang and tapai are famous for their unique taste produced by the chemical components in their ingredients. In this article, the origin of lemang and tapai, the philosophy and presentation of lemang in the traditions of the Minangkabau people, and the flavor features of lemang and tapai from a scientific perspective are discussed.
Iban peopleusually prepare lemang for celebrations such as theharvest festivalofHari Gawai, lemang is usually eaten with meat dishes such aschicken curry. The cooking process used in making lemang for many different meats, also known as pansoh or pansuh by indigenous Dayak communities.
InKerinci Regency,Jambi, lemang is cooked insidenepenthesand the dish is calledlemang kantong semar.
In the Philippines, particularly in Pangasinan, there is a similar dish called binungey.  The process is similar to lemang, but the bamboo tubes are shorter, and there is no banana leaf lining.