Dishes · A classic of Minangkabau
Lamang
Glutinous rice and coconut milk, packed into bamboo lined with banana leaf and cooked for hours at the edge of a fire.
What makes it lamang
- Glutinous rice cooked in coconut milk, with salt.
- Cooked in bamboo lined with banana leaf, over an open fire.
- Sliced into rounds, the leaf peeled away.
Where it comes from
Lamang is food for gatherings: the bamboo tubes lean against a long fire and are turned for hours, and making it is a job shared out. It's made for weddings, for Eid and for other celebrations, across Sumatra and the Malay world, where it's called lemang.
In West Sumatra it's often eaten as lamang tapai — slices of the rich, salty rice with tapai, sweet-sour fermented black sticky rice. Elsewhere it goes with rendang.
How it varies
- Lamang tapai
- With fermented black sticky rice — sweet, sour and faintly boozy.
Be the first here
Start your own lamangNo one here has made lamang yet. Start it as v1, and every version after is an experiment the next cook can learn from.
