Lemang is one of a variety of snacks, traditional market. Lemang is served as usual menu of breaking the fast, feast Eid al-Fitr or Eid al-Adha. Lemang is usually also made also food celebrations by Dayak presented on their custom parties.
While For the Malays, when eaten plain lemang feast Eid al-Fitr or Eid al-Adha. But now many in the meet at the edge of the road, or the markets, Minangkabau people also like the lemang, even cities such as high cliff known as "city of Lemang "
While in Kampar lemang lots on sale on the roadside along with durian fruit because it is packed for the citizens of lemang Kampar will be more delicious when dining with the fruit of the durian.
Lemang is getting tasty eaten together with jam, custard apples, or kinca, rendang, egg side dishes even more.
• 1 liter of glutinous rice
• 1 litre coconut milk from 1 coconut grain
• salt to taste
• 1 stick of bamboo reeds young, diameter 8 cm, clean wash
• banana leaves to taste
HOW TO MAKE LEMANG STICKY RICE:
1. clean Wash glutinous rice and then drain. Mix it with coconut milk and salt.
2. Lightly coat with banana leaves, bamboo, exaggerating the leaves at the top of the bamboo. Put the mixture of sticky rice and coconut milk until it is full.
3. Burn lemang with an upright position and slightly sloping. Rotate-Rotate the bamboo to mature lemang. Lift the lemang, remove and cut into pieces to taste then serve.
And lemang ready on serve with assorted spouses and that is typical of Kampar on serve with the fruit of the durian.
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