Lemang
The traditional glutinous rice cooked in a hollow bamboo poles over a burn
firewoods. The green type of bamboo which attainable from the nearby forest are
cut by their joints used as pot to cook the Lemang. A clean banana leaf is
inserted in the bamboo, followed by the soak glutinous rice and top with
coconut milk. The bamboo will be turned around to ensure the rice are cooked evenly. Once cooked, the expanded glutinous rice will cover the whole hollow part of
the bamboo, compressed and formed into a nice and tasty compact texture.
To eat, one has to cut the bamboo into half, lift out the compact rice and cut into smaller pieces. Serves with varieties of condiments such as Rendang and Serunding Daging. The Lemangs are the the specialties to the locals of Perak and Negeri Sembilan .
 The filled bamboo poles are arranged and grilled over burning firewoods. |  The cooked lemang is lifted out of the bamboo pole and cut into smaller pieces. |
 The lemangs , served with rendang. |  The lemangs, served with Serunding or Sambal Daging. |
