{{short description|Southeast Asian Dish}} {{Infobox food | name = Lemang | image = lemang cooking.jpg | image_size = 250px | caption = Lemang being cooked in hollow bamboo pieces | alternate_name = ''Lamang'' | country = Maritime Southeast Asia<ref>{{Cite journal | last1 = Wahyudi | first1 = Bertha Araminta | last2 = Octavia | first2 = Felicia Agnes | last3 = Hadipraja | first3 = Marissa | last4 = Isnaeniah | first4 = Sabrina | last5 = Viriani | first5 = Vicky | title = Lemang (Rice bamboo) as a representative of typical Malay food in Indonesia | journal = Journal of Ethnic Foods | date = 2017 | volume = 4 | issue = 1 | pages = 3–7 | issn = 2352-6181 | doi = 10.1016/j.jef.2017.02.006 | doi-access = free | url = https://www.sciencedirect.com/science/article/pii/S2352618116301354 }}</ref><ref>{{Cite journal | last = Yovani | first = Tania | title = Lamang tapai: the ancient Malay food in Melayu Minangkabau tradition | journal = Journal of Ethnic Foods | date = 2019-12-11 | volume = 6 | issue = 1 | pages = 22 | issn = 2352-619X | doi = 10.1186/s42779-019-0029-z | doi-access = free | url = https://journalofethnicfoods.biomedcentral.com/articles/10.1186/s42779-019-0029-z }}</ref> | national_cuisine = Indonesia,<ref>{{Cite journal | last1 = Wahyudi | first1 = Bertha Araminta | last2 = Octavia | first2 = Felicia Agnes | last3 = Hadipraja | first3 = Marissa | last4 = Isnaeniah | first4 = Sabrina | last5 = Viriani | first5 = Vicky | title = Lemang (Rice bamboo) as a representative of typical Malay food in Indonesia | journal = Journal of Ethnic Foods | date = 2017 | volume = 4 | issue = 1 | pages = 3–7 | issn = 2352-6181 | doi = 10.1016/j.jef.2017.02.006 | doi-access = free | url = https://www.sciencedirect.com/science/article/pii/S2352618116301354 }}</ref><ref>{{Cite journal | last = Yovani | first = Tania | title = Lamang tapai: the ancient Malay food in Minangkabau tradition | journal = Journal of Ethnic Foods | date = 2019-12-11 | volume = 6 | issue = 1 | pages = 22 | issn = 2352-619X | doi = 10.1186/s42779-019-0029-z | doi-access = free | url = https://journalofethnicfoods.biomedcentral.com/articles/10.1186/s42779-019-0029-z }}</ref> Singapore, Malaysia,<ref>[https://books.google.com/books?lr=&id=j-slAAAAMAAJ&dq=lemang+bamboo Vol. 3, pt. 2 comprises a monograph entitled: British Malaya, 1864-1867, by L.A. Mills, with appendix by C. O. Blagden, 1925.]</ref><ref>[https://books.google.com/books?id=qWCbS-Zjof4C&dq=lemang+malays Journal of the Straits Branch of the Royal Asiatic Society, Issues 1-6, Royal Asiatic Society of Great Britain and Ireland. Malaysian Branch. 1878 - History]</ref> Brunei<ref>{{citation|url=http://www.bt.com.bn/checkout/2009/09/08/lemang-stalls-are-found-everywhere|title='Lemang' stalls are found everywhere|author1=Bahrum Ali|author2=Bandar Seri Begwan|date=September 8, 2009|work=The Brunei Times|url-status=dead|archive-url=https://web.archive.org/web/20151210185511/http://www.bt.com.bn/checkout/2009/09/08/lemang-stalls-are-found-everywhere|archive-date=December 10, 2015}}</ref> | creator = | course = | type = Rice dish | served = | main_ingredient = Glutinous rice, coconut milk | variations = | calories = | other = | similar_dish = Chunga Pitha, Sticky rice in bamboo, Daetong-bap }}
'''Lemang''' is a Malay<ref>{{Cite journal | last1 = Wahyudi | first1 = Bertha Araminta | last2 = Octavia | first2 = Felicia Agnes | last3 = Hadipraja | first3 = Marissa | last4 = Isnaeniah | first4 = Sabrina | last5 = Viriani | first5 = Vicky | title = Lemang (Rice bamboo) as a representative of typical Malay food in Indonesia | journal = Journal of Ethnic Foods | date = 2017 | volume = 4 | issue = 1 | pages = 3–7 | issn = 2352-6181 | doi = 10.1016/j.jef.2017.02.006 | doi-access = free | url = https://www.sciencedirect.com/science/article/pii/S2352618116301354 }}</ref> and Minangkabau<ref>{{Cite journal | last = Yovani | first = Tania | title = Lamang tapai: the ancient Malay food in Minangkabau tradition | journal = Journal of Ethnic Foods | date = 2019-12-11 | volume = 6 | issue = 1 | pages = 22 | issn = 2352-619X | doi = 10.1186/s42779-019-0029-z | doi-access = free | url = https://journalofethnicfoods.biomedcentral.com/articles/10.1186/s42779-019-0029-z }}</ref> traditional food made from glutinous rice, coconut milk, and salt, cooked in a hollowed bamboo tube coated with banana leaves in order to prevent the rice from sticking to the bamboo. Lemang is believed to have origins linked to the ancient Proto-Malay and Deutero-Malay peoples who settled across Maritime Southeast Asia centuries ago.<ref>{{Cite journal | last1 = Wahyudi | first1 = Bertha Araminta | last2 = Octavia | first2 = Felicia Agnes | last3 = Hadipraja | first3 = Marissa | last4 = Isnaeniah | first4 = Sabrina | last5 = Viriani | first5 = Vicky | title = Lemang (Rice bamboo) as a representative of typical Malay food in Indonesia | journal = Journal of Ethnic Foods | date = 2017 | volume = 4 | issue = 1 | pages = 3–7 | issn = 2352-6181 | doi = 10.1016/j.jef.2017.02.006 | doi-access = free | url = https://www.sciencedirect.com/science/article/pii/S2352618116301354 }}</ref><ref>{{Cite journal | last = Yovani | first = Tania | title = Lamang tapai: the ancient Malay food in Minangkabau tradition | journal = Journal of Ethnic Foods | date = 2019-12-11 | volume = 6 | issue = 1 | pages = 22 | issn = 2352-619X | doi = 10.1186/s42779-019-0029-z | doi-access = free | url = https://journalofethnicfoods.biomedcentral.com/articles/10.1186/s42779-019-0029-z }}</ref> Similar dishes made from sticky rice in bamboo are common throughout Mainland Southeast Asia.
Lemang is traditionally eaten to mark the end of daily fasting during the annual Muslim holidays of Eid-ul-Fitr and Eid-ul-Adha (Lebaran).<ref>{{citation|url=http://www.travelfeeder.com/travel_tips/travel-snapshot-celebrate-hari-raya-aidilfitri-with-lemang|title=Travel Snapshot – Celebrate Hari Raya Aidilfitri With Lemang|author=Cecil Lee|date=September 22, 2009 |work=Travel Feeder}}</ref>
==Etymology== ''Lemang'' is derived from Proto-Malayo-Polynesian ''ləməŋ'' ("cook in a tube of green bamboo"). This term was inherited into Proto-Malayic and then into Classical Malay as ''لمڠ (lĕmang)'', eventually becoming the modern Malay lemang. Derived cognates refer to a traditional dish made by cooking glutinous rice mixed with coconut milk inside a hollow bamboo tube lined with banana leaves to prevent sticking. Cognates in modern Austronesian languages include ''lamang'' (Minangkabau), which refers to the same type of food.<ref>{{cite web |last1= Blust |first1=Robert|first2= Stephen|last2= Trussel |title=Austronesian Comparative Dictionary: *l |url=https://www.trussel2.com/ACD/acd-s_l.htm#11478 |website=Austronesian Comparative Dictionary |access-date=16 June 2025}}</ref><ref>{{Cite web |title=Wiktionary, the free dictionary |url=https://en.wiktionary.org/wiki/lemang |access-date=2025-06-16}}</ref><ref >{{Cite journal | last1 = Fitrisia | first1 = Dohra | last2 = Widayati | first2 = Dwi | title = Changes in basic meanings from Proto-Austronesian to Acehnese | journal = Studies in English Language and Education | date = 2019-12-11 | volume = 5 | issue = 1 | pages = 114–125 (p. 120) | doi = 10.24815/siele.v5i1.9431 | doi-access = free | url = https://www.semanticscholar.org/paper/Changes-in-basic-meanings-from-Proto-Austronesian-Fitrisia-Widayati/964b79e2723014498ff9ed782c644efd71b0812a | issn = 2461-0275}}</ref>
==History== Sticky rice in bamboo is known as a ubiquitous traditional food in many traditional Southeast Asian communities. In Minangkabau culture, lemang, or ''lamang'' is a traditional food which consists of glutinous rice or tapai that is used in various traditional ceremonies, mainly in West 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.<ref name="Tradisi Malamang"/><ref name=Yovani2019>{{cite journal |last1=Yovani |first1=Tania |title=Lamang tapai: the ancient Malay food in Minangkabau tradition |journal=Journal of Ethnic Foods |date=December 2019 |volume=6 |issue=1 |pages=22 |doi=10.1186/s42779-019-0029-z |s2cid=209325826 |doi-access=free }}</ref>
In early Indonesian literature, lemang was mentioned in Marah Rusli's 1922 novel ''Siti Nurbaya'', in which Nurbaya unwittingly eats a poisonous lemang due to Meringgih's evil scheme.<ref>{{Cite web|last=Kaya|first=Indonesia|title=Warisan Sastra Indonesia Dalam Lantunan Lagu Dan Tarian Di Drama Musikal 'Siti Nurbaya (Kasih Tak Sampai)' {{!}} Liputan Budaya - Situs Budaya Indonesia|url=https://www.indonesiakaya.com/liputan-budaya/detail/warisan-sastra-indonesia-dalam-lantunan-lagu-dan-tarian-di-drama-musikal-siti-nurbaya-kasih-tak-sampai|access-date=2020-09-20|website=IndonesiaKaya|language=id}}</ref>
==Cooking method== upright|thumb|Cooking the lemang bamboo tubes. 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 with rendang or serundeng.
==Distribution and traditions== In Indonesia, Lemang is associated with Minangkabau tradition of West Sumatra.<ref name="Tradisi Malamang">{{Cite news|url= https://m.merdeka.com/peristiwa/cerita-tradisi-malamang-dari-sumatera-barat.html|title=Lemang, Cerita Tradisi Malamang Dari Sumatera Barat|last=Eda Erwina|date=2014-05-08|website=Merdeka.com|language=id|access-date=2020-05-21}}</ref><ref name="Tribun Lemang">{{Cite news|url= https://www.tribunnewswiki.com/2019/07/18/lemang|title=Lemang|date=2019-07-18|website=Tribunnewswiki.com|language=id|access-date=2020-05-26}}</ref> Nevertheless, rice cooking method using bamboo tubes is widespread in the region, including Brunei,<ref>{{citation|url=http://www.bt.com.bn/checkout/2009/09/08/lemang-stalls-are-found-everywhere|title='Lemang' stalls are found everywhere|author1=Bahrum Ali|author2=Bandar Seri Begwan|date=September 8, 2009|work=The Brunei Times|url-status=dead|archive-url=https://web.archive.org/web/20151210185511/http://www.bt.com.bn/checkout/2009/09/08/lemang-stalls-are-found-everywhere|archive-date=December 10, 2015}}</ref> Minahasa, Dayak and Orang Asli tribes.{{cn|date=September 2020}} The Minahasan version of this dish is known as Nasi Jaha, which is cooked in the same method.<ref>{{Cite web|date=2016-11-19|title=Jika Sumbar Punya Lamang, Minahasa Punya Nasi Jaha|url=https://republika.co.id/berita/gaya-hidup/kuliner/16/11/19/ogwdu0280-jika-sumbar-punya-lamang-minahasa-punya-nasi-jaha|access-date=2020-09-20|website=Republika Online|language=id}}</ref>
In Minangkabau tradition, lemang making is called ''Malamang''. Lemang is incomplete if it is not eaten together with tapai, 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 or ''manjapuik marapulai'' ceremony.<ref name="Tradisi Malamang"/> 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.<ref name="Tradisi Malamang"/>
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 or pansuh by indigenous Dayak communities.<ref>{{citation|url=http://www.themalaymailonline.com/eat-drink/article/ayam-pansuh-a-sarawak-exotic-delicacy-loved-by-many-video|title='Ayam pansuh' — A Sarawak exotic delicacy loved by many|date=June 28, 2015|work=Malay Mail Online|access-date=July 14, 2016}}</ref>
In Kerinci Regency, Jambi, lemang is cooked inside nepenthes and the dish is called ''lemang kantong semar''.<ref>{{cite web |last1=Rohman |first1=Taufiqur |title=Lemang Kantong Semar, Uniknya Kelezatan Kuliner Khas Kerinci |url=https://phinemo.com/lemang-kantong-semar-uniknya-kelezatan-kuliner-khas-kerinci/ |website=phinemo.com |date=8 May 2019 |access-date=27 May 2023 |language=Indonesian}}</ref>
== Similar Dishes == 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.
== Gallery == <gallery class="center" caption="" widths="200px" heights="200px"> File:Cara belah buluh lemang.jpg|Cutting the hollowed bamboo to retrieve the lemang inside File:Piece of Lemang.jpg|A piece of lemang File:YosriLemangHidang.jpg|Serving lemang slices </gallery>
==See also== * Ketupat * Lemper * Lontong * Sticky rice in bamboo
==References== {{reflist}}
==External links== * {{Commons category-inline|Lemang}}
{{Glutinous rice dishes}} {{Indonesian cuisine}} {{Bruneian cuisine}} {{Malaysian cuisine}} {{Singaporean cuisine}} {{Portal bar|Food|Indonesia|Malaysia|Singapore}}
Category:Glutinous rice dishes Category:Padang cuisine Category:Indonesian cuisine Category:Indonesian snack foods Category:Indonesian rice dishes Category:Malaysian cuisine Category:Islamic cuisine Category:Banana leaf