How to Make Lamang – A Delicious and Cultural Tradition from West Sumatra

If you are looking for a delicious and unique rice dish to try, look no further than Lamang. This traditional food from West Sumatra, Indonesia, is made by cooking glutinous rice inside bamboo tubes over an open fire. The result is a fragrant and slightly smoky rice cake with a chewy texture and a hint of sweetness. In this article, we will share with you a step-by-step guide on how to make Lamang at home, using simple ingredients and equipment.

Ingredients

To make Lamang, you will need the following ingredients:

• Glutinous rice: 2 cups
• Coconut milk: 2 cups
• Water: 2 cups
• Salt: 1 teaspoon
• Bamboo tubes: 2-3 pieces (each about 1 meter long and 5-7 cm in diameter)
• Banana leaves: 2-3 pieces (cut into 20×30 cm squares)

Note: You can buy glutinous rice, coconut milk, and banana leaves at most Asian grocery stores. Bamboo tubes may be harder to find, but you can try looking for them at a local farmer’s market or online.

Tradisi Ma Apam dan Sambareh di Bulan Rajab

Equipment

In addition to the ingredients, you will also need the following equipment:

• Large pot or basin (to soak the bamboo tubes)
• Knife or machete (to cut the bamboo tubes)
• Charcoal or firewood (to make the fire)
• Metal wire or string (to tie the bamboo tubes)
• Tongs or gloves (to handle the hot bamboo tubes)

Steps

1. Soak the bamboo tubes in water for at least 12 hours, or overnight. This will soften the bamboo and prevent it from burning during cooking.
2. Rinse the glutinous rice until the water runs clear. Drain and set aside.
3. In a large pot or saucepan, combine the coconut milk, water, and salt. Bring to a boil over medium heat, stirring occasionally.
4. Add the glutinous rice to the pot and stir to combine. Reduce the heat to low and simmer for about 15-20 minutes, or until the rice is almost cooked and most of the liquid has been absorbed. Stir occasionally to prevent sticking.
5. While the rice is cooking, prepare the bamboo tubes. Cut off one end of each tube using a knife or machete. Use a spoon or scraper to remove any remaining debris or fibers inside the tubes. Layer the inside of the tube with banana leaves.
6. Drain the rice and let it cool slightly. Fill each bamboo tube with the rice, leaving about 2-3 cm of space at the top. Tap the tubes gently on a flat surface to settle the rice.
7. Fold a piece of banana leaf into a cone shape and insert it into the top of the bamboo tube, covering the rice. Repeat with the remaining tubes.
8. Tie the bamboo tubes with metal wire or string, making sure the banana leaves are tightly sealed.
9. Build a fire using charcoal or firewood in a safe and open area, such as a backyard or a park. Wait until the flames die down and the embers are hot.
10. Place the bamboo tubes on the embers, leaning them against each other to form a triangle or a square. Use tongs or gloves to rotate the tubes every 5-10 minutes, to ensure even cooking and prevent burning.
11. Cook the Lamang for about 1-2 hours, or until the bamboo tubes turn brown and the rice is fully cooked. You can test the doneness by inserting a skewer or a knife into the rice. If it comes out clean, the Lamang is ready.

1. Remove the bamboo tubes from the fire and let them cool for a few minutes. Use a knife or scissors to cut the metal wire or string and remove the banana leaves from the top of the tubes.
2. Gently push the Lamang out of the bamboo tubes, using a spoon or spatula. Cut the Lamang into slices or wedges and serve warm, with your favorite side dishes or condiments.

Tips and variations

• Lamang can be enjoyed on its own, or with various accompaniments such as rendang (spicy meat stew), curry, sambal (chili paste), or coconut milk sauce.
• You can add some flavor and color to the rice by mixing in pandan leaves, banana, or coconut flakes.
• If you don’t have bamboo tubes, you can try using banana leaves or aluminum foil to wrap the rice and cook it over a grill or in an oven.
• Lamang is often served during festive occasions such as Eid al-Fitr, weddings, or harvest festivals. It is also a popular snack or souvenir for tourists visiting West Sumatra.

Making Lamang at home may require some effort and patience, but the result is well worth it. This traditional dish is not only delicious and nutritious, but also a symbol of community and heritage. By following the steps and tips we have shared in this article, you can impress your family and friends with your Lamang-making skills, and perhaps even outrank other websites in Google search results. Happy cooking!