Lemang or Glutinous Rice Cooked In Bamboo

Ingredients:
5kg glutinous rice, wash and drain off excess water
2kg coconut cream
500ml water
1 screwpine leaf or pandan leaf, knotted
Salt, to taste
Banana leaves
Bamboo
Directions:
1. Put the coconut cream, water, knotted screwpine leaf and salt into a pot. Bring to a quick
boil. Add the glutinous rice. Stir until the glutinous rice has absorbed the coconut cream
mixture and no liquid is left. Turn off the heat and put it aside to cool.
2. Wipe clean your banana leaves and lay them flat on the work surface, with the lines on the
leaf running from left to right.
3. Divide the glutinous rice mixture into 5 parts.
4. Ladle the glutinous rice mixture onto the leaves. Roll them into a cylindrical shape and
secure both ends with cooking string, making sure there is no tear in the banana leaves.
5.Put the glutinous rice into the bamboo.
6. Place the bamboos at the huge open fire to be cooked to perfection.
7. To evenly cook the lemang, one would need to watch over it and constantly rotate the
bamboo.
8. It takes a lot of heat endurance to get the lemang cooked.
9. Leave them to cool before slicing.