Phew! Raya week 1 is over and now is open house galore for the rest of Syawal. If you are short of lemang for your open house and your lemang guy is off berraya-ing somewhere, then this is a lifesaver recipe for you!
The rendang's best friend
Serves 8 - 10 people
Boxed coconut milk can be quite thick. So if you are using those, just use 1.5L of coconut milk and thin it out with 500ml of water.
1 kg glutinous rice, washed
2 litres of fresh coconut milk
Salt to taste
6 - 8 banana leaves, cleaned and cut into roughly 8 x 8 inch squares
6 - 8 bamboo, cleaned and cut into 6 - 8 inch casings with a sealed section on one end
1. Roll 1 piece of banana leaf and insert into the bamboo. Then use a chopstick to spread out the leaf so it unravels slightly to line the sides of the bamboo wall. Get this ready first.
2. Season coconut milk with salt.
3. Take the lined bamboo casings, fill 1/2 way up with glutinous rice and pour in seasoned coconut milk up to 3/4 full. Don't overfill because the rice will expand after it is cooked. You don't want an over-spill mess. Repeat step 3 until all the glutinous rice is used up.
4. Arrange filled lemang right side up in a steamer. Make sure the surface is even so the lemang wont tip over.
5. Steam covered with a lid for 75- 90 minutes. Every 20 minutes, take it out and tap it so the lemang will cook evenly. You know it's cooked when the rice does not stick too much to the banana leaf.
1. Because these lemang are steamed instead of BBQ-ed, let the cooked lemang cool down slightly in the bamboo so it will hold the shape.
2. If you can't find bamboo, just steam it in a cake tin lined with banana leaf on the bottom and top. When it is done, you can bake it in the oven on maximum heat for 10 - 15 minutes just to get that baked flavour into it. Of course, this step is optional.