Yusheng
30 min · 393 kcal · Lunch & dinner · Asian
Asian
Lemang
Glutinous rice and coconut milk packed into a banana-leaf-lined bamboo tube and roasted slowly beside an open fire until it sets into a fragrant, sliceable log. Eaten across Indonesia and Malaysia at Lebaran with rendang or serunding.
Method
- Rinse 150 g of glutinous rice in several changes of cold water until the water runs almost clear, then cover with fresh cold water and soak 3 hours. Drain in a sieve for 15 minutes so the grains are damp but not wet.
- Whisk 150 ml of thick coconut milk with 50 ml of water and 0.5 tsp of salt until the salt dissolves. Keep it cool and do not let it boil at any point, or it will split.
- Pass 2 banana leaves briefly over a flame or dip them in hot water until they turn glossy and pliable, wipe them dry, then roll them into a tight cylinder and push them down inside the bamboo tube so the leaf covers the whole inner wall and the sealed base with no gaps.
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900kcal
14gprotein
131gcarbs
37gfat
6gfibre
Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.
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