Tuesday, 6 September 2011

My 'instant' lemang......

            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.)

  1. Soak glutinous rice in water for at least 4 hours. (I soaked it overnight.)
  2. Strain rice & place in  a steamer. Steam over high fire until half cooked for about 20 minutes.
  3. Remove rice from steamer. Pour coconut milk onto rice & mix thoroughly.
  4. Place rice into the steamer again & cook for about 20 minutes. It's alright if rice is not fully cooked. Remove from steamer.
  5. Place some rice onto a banana leave & wrap tightly using a string. Then continue wrapping the rest of rice.
  6. 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.
  7. 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......


lena said...

hi faeez, i got myslef one lemang during the raya, i didnt cook any curry but just ate it plain. Never knew that they can be baked in oven too, thanks!

Faeez said...

you must have had the authentic one...it's more fragrant!

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