It's a tradition for me to prepare instant lemang for Hari Raya every year. I normally make 4 kg of glutinous rice, most of it is for my mum & mum-in-law. My mum gets the most as, being the oldest still alive, my parents receive about a hundred guests on the first day of Eid, mostly their nephews & nieces who turn up with their children & grandchildren.
The word 'instant' is quite deceiving because it takes a few hours to prepare these lemang. It's just relatively easier & more practical as I live in a flat, compared to the traditional way of preparing them. Maybe I should call it the modern lemang instead..... Whatever it is, my parents' guests love my version of lemang..... I know this because every year, there is no leftovers........
It goes without saying, lemang is best eaten with rendang. I cooked beef rendang for my family and my mother-in-law while my mum cooked for her guests.
1 kg glutinous rice
250g thick coconut milk (I used freshly-squeezed milk from 1 coconut.)
2 tsp salt (Add to coconut milk & mix well.)
banana leaves (Scald in boilling water or pass quickly over flame to soften leaves & prevent tearing.)
string (I used rafia string.)
- Soak glutinous rice in water for at least 4 hours. (I soaked it overnight.)
- Strain rice & place in a steamer. Steam over high fire until half cooked for about 20 minutes.
- Remove rice from steamer. Pour coconut milk onto rice & mix thoroughly.
- Place rice into the steamer again & cook for about 20 minutes. It's alright if rice is not fully cooked. Remove from steamer.
- Place some rice onto a banana leave & wrap tightly using a string. Then continue wrapping the rest of rice.
- Boil a big pot of water. Place the wrapped lemangs into the pot. Make sure all the lemangs are submerged in water. Cook for 1 hour. Remove from pot & place on a wire rack.
- Optional step: If you want your lemang to have slightly dry skin, bake them in oven for about 10 minutes at 200 deg C. (I did this.)
|Before & after......|