LEMANG PAK ALI

How Pak Ali makes his Lemang

Workers pick up a bamboo to make lemang. Malay Mail/Firdaus Latif

How Pak Ali makes his Lemang

Workers use flat wooden sticks to roll Banana leaves and then put it into bamboo. Malay Mail/Firdaus Latif

How Pak Ali makes his Lemang

the pulut stuffed the pulut into the bamboo and shaken until it is evenly distributed into the bamboo and shaken until it is evenly distributed. Malay Mail/Firdaus Latif

How Pak Ali makes his Lemang

The Coconut mixture is slowly poured into the bamboo until it is almost full. Malay Mail/Firdaus Latif

How Pak Ali makes his Lemang

The Bamboo is placed against the melt railing surrounding the furnace.logs are added to keep the fire going. Malay Mail/Firdaus Latif

How Pak Ali makes his Lemang

The Bamboo is placed against the melt railing surrounding the furnace.logs are added to keep the fire going. Malay Mail/Firdaus Latif

How Pak Ali makes his Lemang

To test whether the lemang is cooked,it is tapped on the ground. Malay Mail/Firdaus Latif

How Pak Ali makes his Lemang

Workers takes a lemang is already cook. Malay Mail/Firdaus Latif

How Pak Ali makes his Lemang

Customer buy lemang at Lemang Pak Ali stall. Malay Mail/Firdaus Latif

How Pak Ali makes his Lemang

Pak Ali pose for picture is surrounded by hollow bamboo he uses to make lemang. Malay Mail/Firdaus Latif

Lemang is a traditional Indonesian, Malaysian, Singaporean food and made of glutinous rice, coconut milk and salt, and cooked in a hollowed bamboo stick lined with banana leaves in order to prevent the rice from sticking to the bamboo, Lemang is ubiquitous in Malaysia and commonly eaten to mark the end of daily fasting during Eid-ul-Fitr and Eid-ul-Adha.

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