Making lemang for Hari raya

Chef Rose decided to do a lemang making hands-on experience for our Hari Raya guests this time.
The fragrant pulut rice was pre-cooked with fresh Santan ( thick coconut milk) to speed up the process.
Fajar our dear staff, prepared the bamboos, cleaned banana leaves and stoke the fire as part of the preparation process.
Our guests then had the fun part of filling up the rice into the bamboos. The children worked faster and better with their nimble fingers.
When all was ready, we took a short hike to smoke/cook the rice over a nice fire near the bonfire area.
After 45mins-1 hour, the lemang was cooked and served for dinner.
Lemang has never tasted so good, especially when you cook it yourself!





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