Lemang is a traditional Southeast Asian delicacy made from glutinous rice, coconut milk, and salt, cooked slowly inside bamboo tubes lined with banana leaves over an open fire. With its rich, creamy texture and subtly smoky flavor, lemang originates in Indonesia, but is also a staple in Malaysia, Brunei, and southern Thailand, often served during festive occasions like Eid al-Fitr, Eid al-Adha, and local harvest festivals.

The preparation of lemang is labor-intensive and highly ceremonial. The bamboo tubes are filled with the soaked sticky rice mixture, lined with banana leaves to prevent sticking and add fragrance, and then roasted upright by a slow-turning fire for several hours.

The result is a log-shaped, slightly charred tube of fragrant rice with a crispy outer layer and a soft, chewy interior. Once cooled, the bamboo is peeled away and the lemang is sliced into thick, round pieces. Lemang is typically eaten as a savory accompaniment, often paired with rich, spicy dishes like rendang, serunding (spiced coconut floss), or curries.

It’s also enjoyed on its own, appreciated for its balance of smoky, sweet, and salty flavors. In rural and ceremonial settings, lemang holds cultural significance, symbolizing togetherness, tradition, and the sharing of abundance.