How to Make Lemang with Vegetarian Rendang (Traditional & Healthy Version)
Lemang with Vegetarian Rendang is a beloved Malaysian classic that brings together the fragrant, smoky aroma of glutinous rice cooked in bamboo (lemang) and the rich, spicy notes of rendang, here made vegetarian for a lighter yet still deeply satisfying meal. Traditionally enjoyed during Hari Raya and other festive occasions, this dish is a staple across Malaysia’s multicultural communities, with roots in Malay and Minangkabau heritage. Lemang is often prepared by families in rural villages, using fresh banana leaves and bamboo harvested from local groves, while rendang is slow-cooked with a blend of local spices, herbs, and creamy santan (coconut milk). This health-conscious version swaps out meat for hearty mushrooms and chickpeas, delivering satisfying texture and plant-based protein. With aromatic spices like lemongrass, galangal, and daun kunyit (turmeric leaf), the vegetarian rendang is robust in flavor yet lighter on the palate, allowing the natural sweetness of the glutinous rice to shine. Lemang with Vegetarian Rendang is not just a delicious Malaysian lunch option, but also a symbol of togetherness, community, and cultural pride—a perfect centerpiece for any gathering.
Ingredients
- •1 cup Glutinous rice (beras pulut)
- •1 cup Coconut milk (santan)
- •1 sheet Banana leaf (to line the mold)
- •1/2 tsp Salt
- •1 cup Oyster mushrooms (shredded)
- •1/2 cup Chickpeas (cooked)
- •2 Red chili (deseeded, sliced)
- •3 Shallots (sliced)
- •2 cloves Garlic (minced)
- •1 stalk Lemongrass (smashed)
- •1/2 inch Galangal (sliced)
- •1 Turmeric leaf (daun kunyit, torn)
- •1 tbsp Cooking oil (preferably canola or sunflower)
Step-by-step instructions
Step 1 · Wash glutinous rice thoroughly and soak in water for at least 2 hours
Wash glutinous rice thoroughly and soak in water for at least 2 hours. Drain well.
Step 2 · Mix soaked rice with half the santan and salt
Mix soaked rice with half the santan and salt. Line a small loaf pan or heat-resistant mold with banana leaf. Fill with the rice mixture, pressing gently.
Step 3 · Steam the rice over medium heat for 20 minutes
Steam the rice over medium heat for 20 minutes, then drizzle remaining santan over and steam for another 10 minutes until fully cooked and fragrant.
Step 4 · While rice steams
While rice steams, prepare the rendang paste: Blend shallots, garlic, red chili, lemongrass, and galangal with a splash of water to form a smooth paste.
Step 5 · Heat cooking oil in a wok
Heat cooking oil in a wok. Sauté the rendang paste until aromatic. Add mushrooms and chickpeas, stir-frying for 3 minutes.
Step 6 · Pour in 1/2 cup santan and add torn turmeric leaf
Pour in 1/2 cup santan and add torn turmeric leaf. Season with salt. Simmer until the sauce thickens and coats the ingredients, about 5 minutes.
Step 7 · Slice the steamed lemang and serve warm with generous spoonfuls of ...
Slice the steamed lemang and serve warm with generous spoonfuls of vegetarian rendang. Garnish with extra turmeric leaf if desired.
Why this recipe is healthy
By using mushrooms and chickpeas instead of meat, this vegetarian rendang lowers saturated fat and cholesterol, making it heart-friendly and suitable for those managing their weight. The inclusion of turmeric, lemongrass, and galangal not only enhances flavor but also boosts the dish's nutrient profile. Steaming the lemang reduces the need for excess oil, ensuring a lighter, balanced meal suitable for a healthy Malaysian diet.
A note on tradition
Lemang with Rendang is a festive dish, especially popular during Hari Raya Aidilfitri and Hari Raya Haji, symbolizing unity and gratitude. In Negeri Sembilan and Selangor, lemang is often cooked in bamboo over open fires, while rendang reflects Minangkabau influences brought by early migrants. Vegetarian adaptations like this are increasingly enjoyed in urban Malaysia, reflecting both tradition and modern dietary preferences.