Lemang
Lemang being cooked in hollow bamboo pieces | |
| Alternative names | Lamang |
|---|---|
| Type | Rice dish |
| Place of origin | Indonesia |
| Region or state | West Sumatra |
| Associated cuisine | Indonesia, Singapore, Malaysia, Brunei |
| Main ingredients | Glutinous rice, coconut milk |
| Similar dishes | Chunga Pitha, Sticky rice in bamboo, Daetong-bap |
Lemang (Minangkabau: lamang) is a Minangkabau traditional food made from glutinous rice, coconut milk, and salt, cooked in a hollowed bamboo tube coated with banana leaves in order to prevent the rice from sticking to the bamboo. Originating in Indonesia, it is also found in Singapore, Malaysia, and Brunei, as similar dishes made from sticky rice in bamboo are common throughout Mainland Southeast Asia.
Lemang is traditionally eaten to mark the end of daily fasting during the annual Muslim holidays of Eid-ul-Fitr and Eid-ul-Adha (Lebaran).