Cooking lemang on the night before Hari Raya is not my idea at all. At first, my bro-in-law wanted to do it solely by himself. And then he passed it on to me, accompanied by my bro, i cannot believe I am cooking lemang and I think I get an A for this task! It is not easy at all.

I waited about 4 hours while ensuring the heat at optimum level. If you leave it too long without rolling it, the bamboo will burnt and the glutinous rice inside it will harden (this is not a Type A lemang). So, to get a nice one, you really need patience.