Singaporean-Malaysian🍚 Starches

Steamed Glutinous Rice in Banana Leaves (Lemang Kukus)

Name: Steamed Glutinous Rice in Banana Leaves (Lemang Kukus)
Total time: 4 h 30 min
Cuisine: Singaporean-Malaysian
Ingredients: 1 kg glutinous rice; 2 pandan leaves; 800-900 ml thick coconut milk; 2 tsp salt; 1 tbsp sugar; ~4-5 leaves banana leaves; ~1-2 tbsp oil

⏱ 270 min

An easy-to-make version of lemang that does not require bamboo tubes or lengthy grilling. By steaming instead of traditional open-fire cooking, the result remains soft, rich with coconut flavour, and has a texture nearly identical to the classic method. Perfect for those without bamboo tubes or time constraints, and especially suited for homesick cooks. After steaming, you may grill or air-fry the finished pieces to crisp the exterior while keeping the interior tender and oily.

Adapted from a video by Che Nom

Cara Buat Lemang Kukus Paling Senang — Lembut, Wangi & Tak Gagal

Watch on YouTube

Ingredients

glutinous rice1 kg
pandan leaves2
thick coconut milk800-900 ml
salt2 tsp
sugaroptional, to balance the flavour1 tbsp
banana leavesas needed~4-5 leavesest.
oila little, for greasing pan or leaves~1-2 tbspest.

Steps

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1
Measure out 1 kg glutinous rice and rinse under running water repeatedly until the water runs completely clear, removing all starch.
2
Soak the rinsed rice for 3 to 4 hours (overnight in the refrigerator is even better) to allow the grains to absorb water and soften, ensuring even cooking.
3
Drain and strain the soaked rice thoroughly until completely dry, ensuring no excess moisture remains before steaming.
4
Line the steamer rack with food-grade muslin or cheesecloth to prevent rice from falling through. Arrange 2 pandan leaves on the cloth for aroma.
5
Pour the drained rice onto the cloth and spread evenly. Steam for 25 to 30 minutes (counting from when the water comes to a rolling boil) until the rice is partially cooked.
6
Prepare banana leaves by wiping each one clean and cutting to desired size. Briefly warm each leaf over flame to soften it and prevent tearing.
7
In a large bowl, combine 800–900 ml thick coconut milk, 2 tsp salt, and 1 tbsp sugar (optional), stirring until the saltiness is pronounced and flavours are well blended.
8
Transfer the partially cooked rice into a bowl and, while the rice is still hot, pour in the coconut milk mixture. Stir quickly until every grain is evenly coated and there are no lumps. Let rest for 10 minutes to allow the coconut milk to be fully absorbed.
9
Take a warmed banana leaf and spoon coconut-coated rice onto the center. Gently spread it flat with the back of the spoon. Avoid pressing too firmly—leave space for the rice to expand during steaming and remain tender.
10
Fold the banana leaf neatly around the rice, tying one end first with string. Stand the package upright and ensure the rice is centered, then tie the other end securely using cotton twine or raffia, optionally crossing the tie for extra security.
11
Arrange the tied packages in the steamer, ensuring strong steam throughout the process. Steam for 45 to 60 minutes until fully cooked.
12
After steaming, let the packages rest for 10 to 15 minutes without cutting, allowing the rice to set fully.
13
(Optional but recommended) After resting, place the packages on a grill pan to lightly char the exterior, or use an air fryer at 160°C for 20 minutes (flipping every 10 minutes) to crisp the outside while keeping the interior tender and oily.
14
Once cooled enough to handle, cut or untie the strings and carefully peel away the banana leaf. Slice and serve.

Steamed Glutinous Rice in Banana Leaves (Lemang Kukus)

Ingredients

Steps

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