Abstract:
Lemang is one of Malaysia's famous heritage foods and a traditional dish for the Malays when celebrating festivals such as Hari Raya. Usually, lemang is served with rendang or serunding. The basic ingredients to produce lemang are glutinous rice, coconut milk and a little salt as a flavor and it has a unique aroma. Lemang that has been cooked cylindrical in shape with a size measurement of approximately 1 foot long and 2 inches in diameter will cut into slices before serving. Each lemang stem is estimated to be appropriate to be served to five to six guests. Lemang is cylindrical as it is cooked in a cylindrical tube container of bamboo. Lemang bamboo is a type of bamboo that has long segment structure and thin walls. A bamboo tree should be cut accordingly each segment with an open top and a closed bottom to serve as a container cooking. The process of cooking lemang is done by placing the lemang bamboo at an angle on the edge of fire or embers and this process is done in the open. Ingredients needed for the preparation of lemang are glutinous rice, coconut milk, salt, banana leaves and bamboo
