Introduction

One of my favorite rice-based dishes of all time is lemang! Especially so whenever it’s the festive Eid season. Sticky, chewy, and so good at picking up all those saucy dishes. But it’s not easy to find at all and a true rarity, so I figured I should attempt a homemade version that is effortless—and I love the results!

For this recipe, I referenced these two amazing resources for bamboo-less lemang: Azlin Bloor and What to Cook Today.

Lemang is a beloved traditional dish, often enjoyed during festive seasons like Hari Raya and special gatherings. Traditionally, it’s cooked in bamboo over an open fire, giving the glutinous rice its signature smoky aroma and slightly crisp outer layer. But what if you could make delicious lemang at home—without needing bamboo or an open flame?

This homemade lemang recipe simplifies the process by using a rice cooker to cook the sticky rice and an air fryer to lightly scorch the banana leaf for that authentic flavor. Whether you’re craving lemang for a festive meal or just want a nostalgic treat, this method is quick, convenient, and still delivers on taste!

Table of Contents

• Introduction
• Why You’ll Love This Recipe
• Key Ingredients
• Key Equipment: The Rice Cooker
• Key Steps to Making Lemang
• How to Serve Lemang
• Tips & Tricks for Perfect Lemang
• Storing & Reheating Instructions

Why You’ll Love This Recipe

✔️ No bamboo required – Skip the hassle while still achieving that traditional flavor.

✔️ Easy and modern cooking methods – Uses a rice cooker for convenience and an air fryer for the smoky aroma. You can also steam, bake, or grill your lemang depending on what you have or preference!

✔️ Perfect for pairing – Lemang is best enjoyed with rendang, serunding (spiced grated coconut), or sambal.

✔️ Fragrant and authentic – The banana leaf wrapping enhances the aroma and keeps the rice moist.

Key Ingredients

• Glutinous rice (sticky rice) – The essential base for lemang.

• Coconut milk – Adds richness and a creamy texture.

• Salt – Enhances the flavors.

• Pandan leaf (optional) – For added fragrance.

• Banana leaf – Provides an authentic aroma when grilled.

• Toothpicks – to secure the roll

Key Equipment: The Rice Cooker

Your rice cooker is a game-changer for this recipe. As with this recipe and all other rice cooker recipes on the blog – ANY rice cooker will work! If your rice cooker does not have a ‘sweet rice’ setting like mine (use this setting for sticky rice), make sure to soak the glutinous rice for 2 hours.

Of course, I love my ultra-reliable Zojirushi:

• Zojirushi NS-ZCC10 Neuro Fuzzy Cooker

• Zojirushi NS-ZAQ10 Micom Fuzzy Logic (the exact one I purchased – this is the same as the model above; it’s labelled differently in Singapore/Southeast Asia. This is a ‘Made in Japan’ model.)

Note: The two models are the same, the names differ based on where they’re sold.

Key Steps to Making Lemang

1. Prepare the Rice:

• Rinse the glutinous rice under water until the water runs clear.

• If your rice cooker requires soaking, soak the rice for at least 2 hours. If your rice cooker can cook sticky rice without soaking (like mine!), you can skip this step.

2. Cook the Rice:

If your rice cooker has a ‘Sticky Rice’ or ‘Sweet Rice’ setting:

• Add the rinsed (and soaked, if applicable) rice into the rice cooker.

• Pour in the coconut milk, add salt, and place the pandan leaves (if using) on top.

• Set your rice cooker to the sticky rice setting and let it cook until the liquid is absorbed and the rice is tender.

If using a regular rice cooker:

• Add the rinsed (and soaked, if applicable) rice into the rice cooker.

• Pour in the coconut milk, add salt, and place the pandan leaves (if using) on top.

• Start cooking the rice as you normally would, ensuring it cooks until tender and the liquid is absorbed. You may need to check halfway through and adjust water levels if necessary.

3. Prepare the Banana Leaves:

• Briefly rinse banana leaves and wipe dry.

• Cut off the tough midrib, and any yellowing, dark edges.

• Pass the leaves over an open flame until it softens.

NOTE: See my in-depth guide on how to prepare banana leaves here! (search and link)

4. Shape the Lemang:

• Lay a piece of banana leaf flat on a clean surface. The matte, lighter green side should be facing up.

• Spoon the cooked sticky rice onto one end of the banana leaf, leaving enough space to wrap the rice. Form a rough log shape with your hands first.

• Fold one edge of the banana leaf over the rice, and press it down onto the rice to form a compact loaf shape.

• Begin rolling. Shape and wrap the rice tightly with each roll.

• Fold in the open ends and secure with toothpicks.

• Repeat with the remaining banana leaves and rice.

5. How to Grill the Lemang (Different Methods)

i. Air Fryer Method (Quick & Convenient – my preferred!)

• Preheat the air fryer to 375°F (190°C).

• Place the banana leaf-wrapped lemang inside and air fry for 5 minutes. This lightly scorches the leaf, imparting a delicious smoky aroma without hardening the rice.

ii. Pan Fry

• Heat a cast iron pan over medium to high heat.

• Place the wrapped lemang over the pan, rotating occasionally for about 5 to 8 minutes until the banana leaf is scorched.

iii. Traditional Open Fire/Grill Method

• If you have access to a charcoal or gas grill, place the wrapped lemang over low heat, rotating occasionally for 10-15 minutes until the banana leaf is charred.

iv. Oven-Baking Method

• Preheat the oven to 350°F (175°C). Wrap the lemang in banana leaves, and bake (broil is best!) for 15 to 20 minutes, just until the leaves begin to scorch.

v. Steaming Method

• Place the wrapped lemang in a steamer and steam for 15 to 20 minutes. This method keeps the rice extra soft and moist but won’t develop a smoky aroma.

• There will still be a lovely banana leaf aroma, but not quite the same as the traditional smoky charred aroma. I actually quite like this step as it ensures the rice stays soft and tender!

6. Cool and Serve:

• Allow the lemang to rest for a few minutes before unwrapping and slicing into rounds.

Tips & Tricks for Perfect Lemang

✅ If your rice cooker has a “sticky rice” setting, use it for the best texture.

✅ Compact the rice tightly into the banana leaf to help it hold its shape when slicing.

✅ Don’t over-roast in the air fryer. Just 5 minutes is enough to get the aroma without drying out the rice.

✅ Use slightly more liquid than you usual would to get lemang that stays moist after air frying,

✅ Store leftovers properly to keep them fresh (see below).

Storing & Reheating Instructions

Storing:

• Keep leftover lemang wrapped in banana leaves and store in an airtight container in the fridge for up to 3 days.

• For longer storage, freeze the slices in an airtight bag for up to 1 month.

Reheating:

• Steam: Place in a steamer for 10 minutes until soft.

• Microwave: Wrap in a damp paper towel and microwave for 30-40 seconds.

This modern take on lemang makes it easy and accessible for home cooks, while still preserving the beloved flavors of this classic dish. Whether you’re making it for a special occasion or just because you’re craving that nostalgic taste, this method ensures you get fragrant, creamy, and delicious lemang—without the need for bamboo or an open fire!

Let me know if you try this recipe and which grilling method you prefer!