Lamang tapai is one of the most popular dishes in West Sumatra. It is made from glutinous rice, coconut milk, and served with tapai, making it an interesting dish for culinary lovers because of its distinctive and delicious taste. In terms of taste, lamang tapai combines the savory taste of sticky rice with the sweetness of tapai, accompanied by a slight sour and fermented sensation typical of tapai. Let’s make lamang tapai with MamaKoKo coconut milk!
Main ingredients:
- 2 pcs MamaKoKo coconut milk
- 500 gr white glutinous rice (soaked in water for 2 hours)
- 370 ml water
- 2 pandan leaves
- 1/2 tsp salt
- Banana leaves to taste
- Black glutinous rice to taste
- Tin cans for lamang molds
How to cook:
- Prepare a wok and add 2 pcs MamaKoKo coconut milk, 370 ml water, 2 pandan leaves, and 1/2 tsp salt. Cook over medium heat until boiling
- Prepare the tin mold that has been given a base of banana leaves and insert the banana leaves
- Put white glutinous rice as much as 3/4 of the size of the mold, then add the coconut milk that has been cooked earlier until it exceeds the glutinous rice equivalent to the tip of a finger
- Put it in a steamer that has been heated, steamed for approximately 1 hour over medium heat
- After cooked, let it cool slightly, then remove it from the mold
- Lamang tapai Minang style is ready to serve
How to serve:
- Cut the Lamang into small pieces according to taste
- Put it in a bowl / plate that already has black sticky rice
- Lamang Tapai typical of Minang is ready to be enjoyed
