Sticky rice in bamboo is known as a ubiquitous traditional food in many traditionalSoutheast Asian communities. InMinangkabau culture, lemang, orlamang is a traditional food which consists of glutinous rice ortapai that is used in various traditional ceremonies, mainly inWest Sumatra,Indonesia. According to Minangkabau tradition, the cooking technique of lemang was first introduced by Sheikh Burhanuddin. However, lemang are also known as traditional foods of other tribes in the Southeast Asian region, and their cooking method is still very ancient and depends on natural materials and ingredients, including bamboo tubes.[2][9]
The bamboo contains glutinous rice, salt and coconut milk that is placed onto a slanted position besides a small fire with the opening facing upwards. It should be turned regularly in order to ensure the rice inside the bamboo is cooked evenly. The cooking process takes about 4–5 hours. Lemang is often served withrendang orserundeng.
In Minangkabau tradition, lemang making is calledMalamang. Lemang is incomplete if it is not eaten together withtapai, so they are likened to a man and a woman by Minang people. Lemang itself describes the togetherness of Minang people because its making process is always done together. There are several taboos that must be obeyed in making lemang and tapai. Lemang are also used as gifts when visiting other people’s homes, for example, when visiting in-laws ormanjapuik marapulai ceremony.[2] However, there is no symbolic meaning behind the obligatory existence of lemang at traditional ceremonies. On the other hand, lemang and tapai are famous for their unique taste produced by the chemical components in their ingredients. In this article, the origin of lemang and tapai, the philosophy and presentation of lemang in the traditions of the Minangkabau people, and the flavor features of lemang and tapai from a scientific perspective are discussed.[2]
Iban people usually prepare lemang for celebrations such as theharvest festival ofHari Gawai, lemang is usually eaten with meat dishes such aschicken curry. The cooking process used in making lemang for many different meats, also known as pansoh or pansuh by indigenous Dayak communities.[14]
In the Philippines, particularly in Pangasinan, there is a similar dish called binungey. The process is similar to lemang, but the bamboo tubes are shorter, and there is no banana leaf lining.
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