Rendang Perak with Lemang

Lemang, or bamboo rice, is made from a mixture of glutinous rice, coconut milk and salt, usually cooked in hollowed out bamboo sticks lined with banana leaves. We found a way to cook this traditional dish in your modern oven without the bamboo stick, but still having the rice take in the wonderful scent from the banana leaves.
Pair the lemang with rendang perak, and revel in the moment as the light fragrance of the lemang mingles with the rich flavours of the rendang perak to give off a yummylicious experience that is not cloying and keeps your guests coming back for more.
Increase the amounts based on the same proportions, and you can make batches of aromatic rempah for your scrumptious Hari Raya spread. 
To all our Muslim readers, Selamat Hari Raya Aidilfitri, and we hope you enjoy this recipe! Let us know how your dish turns out, or even better, tell us about your cooking tips to make this dish even more sedap!
#themeatmensg #simple #delicious

No Reviews


Adjust Servings
1 chicken (cut into bite sized)
2 stalks lemongrass (bruised)
400ml coconut milk
1 turmeric leaf
2 tsp gula Melaka
½ tbsp salt
200g grated coconut
2 calamansi limes
2 turmeric leaves
3 kaffir lime leaves
100ml oil
150g fresh red chillies
20g galangal
125g shallots
25g garlic
10g turmeric
500g glutinous rice
450ml coconut milk
1 tsp salt
1 tbsp sugar
1 Banana leaves
1 Aluminium foil
Rendang Perak:



Fry 200g grated coconut until golden brown. Pound it until it forms a paste and the oil separates from the solid. This is called kerisik. Set aside.
Mark as complete

Blend 150g fresh red chillies, 20g galangal, 125g shallots, 25g garlic, 10g turmeric and 50ml oil until it forms a fine paste.
Mark as complete

Heat up 50ml oil. Fry 2 bruised lemongrass until fragrant.
Mark as complete

Add in rempah and fry until the oil floats up from the paste.
Mark as complete

Add in 400ml coconut milk, 2 turmeric leaves and 3 lime leaves.
Mark as complete

Simmer the gravy until thickened.
Mark as complete

Add in chicken, the pounded coconut paste (kerisik) 2 tsp gula Melaka and ½ tbsp salt.
Mark as complete

Simmer for 25 minutes until chicken is cooked.
Mark as complete

Squeeze in juice from 2 calamansi.
Mark as complete

Dish out and serve with lemang.
Mark as complete

Clean banana leaves. Run it through on the stove top flame to soften the leaves. Set aside.
Mark as complete

Wash 500g glutinous rice until the water runs clear. Drain.
Mark as complete

In a steaming plate, place the drained glutinous rice in it.
Mark as complete

Add in 450ml coconut milk, 1 tsp salt and 1 tbsp sugar. Stir.
Mark as complete

In a steamer, steam the glutinous rice mixture for 20 minutes.
Mark as complete

Stir it at 10 minute intervals until the glutinous rice is cook.
Mark as complete

Remove and fluff up the glutinous rice.
Mark as complete

When it is warm enough to handle, shape and roll the steamed glutinous tightly on a cling film. Compress the rice as you are shaping it into a log.
Mark as complete

Once the log shape is achieved, remove the cling film. Wrap the the glutinous rice with the banana leaves.
Mark as complete

And wrap it with aluminium foil.
Mark as complete

Steam the rice for 20 minutes.
Mark as complete

Transfer to an an oven, Bake at 180C for 20 minutes.
Mark as complete

Cool down before slicing.
Mark as complete

Serve with Rendang Perak.
Mark as complete

Leave a Reply

Your email address will not be published. Required fields are marked *

Subscribe. Get Updates!

[sibwp_form id=2]