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 Malaysian Lemang Rice Recipe


  • 3 pieces, cut bamboo about 16" long each

  • young banana leaves (Puchok daun pisang)

  • 600 g pulut rice

  • 1 coconut

Serves 4


  1. Soak pulut in water overnight. Drain and mix with first-pressing coconut milk and a bit of salt.

  2. Insert the banana leaves into bamboo and fill the bamboo with the­pulut. Do not compact the pulut.

  3. Tie banana leaves round open end of bamboo to seal it, and then cook the pulut by placing bamboo horizontally over a slow charcoal fire.

  4. After about 1/2 hour remove banana leaves round the open end of bamboo and, using the stem of the banana leaf, sprinkle more coconut milk.

  5. Re-cover open end and continue cooking the pulot over the charcoal fire until cooked. Cooking time takes about 1 to 1 1/2 hours.

  6. Remove cooked Lemang Rice by knocking the bamboo on a table. The Lemang Rice will fall out by itself. If does not come out by itself split bamboo open.

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