The process of making traditional lemang can keep one’s hand full, as it is not easy to make a good lemang. When ready, the bamboo is split open and the lemang is served with rendang or serunding. Although the preparation seems simple enough, cooking lemang requires an open area with plenty of ventilation - which is why people just prefer to buy lemang rather than attempt to make it themselves. In addition, bamboo MCC efficiently reduced the WVP of seaweed films comparable to commercial MCC particles. The filled bamboos are then placed standing up nearly vertically in a row, and placed over a slow burning wood fire so that the filling cooks or "roasts". The WS of seaweed films was decreased by 10 to 19% with addition of 1% MCC particles loading. This heritage dish has maintained its rustic elements, especially in the way it’s cooked. Once cooled, they are sliced up into slices about 2cm thick and eaten with curries, rendang or popularly with serunding (spicy dried meat floss). When making Nasi Impit, the rice is cooked with salt and pandan leaves in a cooker. Lemang bamboo MCC (SB-MCC) was remarkably reduced the moisture absorption capacity (MAC) of films up to 25% with inclusion of only 1% MCC. The open end of the bamboo is closed with the banana leaf and tied tightly with a rope. After it is cooked, the bamboo tube is split open, and the rolled banana leaf containing the mixture is removed. Here in Malaysia, Lemang is the hallmark food of Hari Raya. The bamboo is placed vertically near an open fire. NASI IMPIT Nasi Impit is like a short cut to making ketupat - especially for those in this modern age who are not skilled in making the ketupat casings. After 3 hours, the bamboo's color turns yellow and the bubbling stops. Lemang (glutinous rice cooked in bamboo): Although lemang is available all year round, it is nonetheless an exceptionally special dish during Hari Raya open house. Lemang is a traditional Malay delicacy made from glutinous rice and cooked in a stick of bamboo in a well watched open fire outdoors and usually eaten with rendang or curries. Cooking lemang isn't easy; the bamboo stems have to be roasted over a slow fire for around three to four hours and turned from time to time so that the rice inside cooks evenly. "Lemang" is a combination of glutinous rice and coconut milk that is pushed into the cavity of a bamboo joint, is lined with banana leaves. While cooking lemang, the bamboo must be rotated periodically to cook evenly. When cooked, the bamboo is split open and the cooked Lemang is taken out to cool. Lemang is a traditional food made of glutinous rice and coconut milk and cooked in a hollowed bamboo stick lined with banana leaves in order to prevent the rice from sticking to the bamboo.The cooking method using bamboo container is popular in Iban Dayak tribe of Borneo. Cooking lemang requires big flame and thus plenty of firewood. 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