Sunday, July 25, 2010

lemang

Ingredients
1 kg uncooked glutinous rice
2 old coconuts
Salt to taste
Young banana leaves
Bamboo trunks about 3ft in length. Remove grit from the hollow core.

Method
1) Wash and soak glutinous rice in water for six hours, then strain in colander and leave to dry.
2) Extract 8 cups of coconut milk from the 2 coconuts. Add salt to taste.
3) Line inside of bamboo with clean banana leaves.
4) Fill the hollow of the bamboo with glutinous rice.
5) Add coconut milk. Use the finger test to determine the right proportion of rice and milk - dip your finger into the mixture until the tip touches the top layer of the rice. The distance from fingertip to the milk must be at least 1 finger joints.
6) Place the bamboo trunks over an open fire. Turn the bamboo every few minutes to ensure that the rice is evenly cooked and not burnt.
7) To serve, break open the bamboo and remove the leaf-wrapped rice. Cut into 1 inch thick slices and serve at room temperature with beef rendang, beef floss (serunding) or thick curries.

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