|Place of origin||Indonesia, Brunei, Malaysia|
|Region or state||Maritime Southeast Asia|
|Associated national cuisine||Indonesia, Singapore, Malaysia, Brunei|
|Main ingredients||Glutinous rice, coconut milk|
Lemang is a Southeast Asia traditional food that made from glutinous rice, coconut milk and salt, it is cooked in a bamboo stick with banana leaves in order to prevent the rice from sticking to the bamboo. It is commonly found in maritime Southeast Asian countries, especially Brunei, Indonesia, Malaysia and Singapore. The Minahasan version of this dish is known as Nasi Jaha, which is cooked in the same method.
The bamboo contains of glutinous rice, salt and coconut milk that is placed with slanted position on a small fire with the opening facing upwards. It should be turned regularly in order to make it evenly cooked. It takes about 4–5 hours.
Lemang is commonly eaten to mark the end of daily fasting during the annual Muslim holidays of Eid-ul-Fitr and Eid-ul-Adha, Lemang is popular in countries such as Brunei, and originated from Malaysia.
Iban people usually prepare lemang for celebrations such as the harvest festival of Hari Gawai, lemang is usually eaten with meat dishes such as chicken curry. The cooking process used in making lemang for many different meats, also known as "pansoh/pansuh" by indigenous Dayak communities.
- Cecil Lee (September 22, 2009), "Travel Snapshot – Celebrate Hari Raya Aidilfitri With Lemang", Travel Feeder
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- Ivor Hugh Norman Evans (1968), The Negritos of Malaya, p. 59, ISBN 9780714620060
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- "'Ayam pansuh' — A Sarawak exotic delicacy loved by many", Malay Mail Online, June 28, 2015, retrieved July 14, 2016
- Media related to Lemang at Wikimedia Commons