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Clarified butter is without the lactose and other milk solids. It is traditionally prepared by gently heating butter until it becomes a clear golden liquid. The lactose and other milk solids coagulate and are meticulously removed. This process also evaporates most of the natural water content, making the clarified butter light, pure and resistant to spoilage.


  • 500 g ​Good quality Thailand sticky/glutinous rice
  • 1 1/4 cups Fresh coconut milk
  • 1/2 tbsp Good quality sea salt
  • 1/2 tbsp ​Brown sugar
  • Water (for soaking rice)
  • Banana leaves

  1. Thoroughly rinse raw sticky rice in a colander, transfer into a bowl, add in water to cover and soak for 5 hours or better, overnight.
  2. On a steamer, line a piece of clean wet cloth. Thoroughly drain rice and place rice on the wet cloth, allow to steam until rice is half-cooked.
  3. Transfer sticy rice into a large mixing bowl and pour in coconut milk, sea salt and brown sugar, keep mixing until coconut milk is evenly distributed all over rice.
  4. Pour the sticky rice back into the steamer and continue steaming until rice is cooked.
  5. Transfer rice out onto a bowl and allow to cool. Meantime, place banana leaves onto the steamer while water is boiling (this is to soften the fibre of the leaves to allow easy handling). 6. Spread the leaves out flat and put some rice over it, and roll very tightly into cylinder shape, use kitchen string and tie both ends up to compact the rice further.
  6. Preheat oven to 180ºC, wrap the rice cylinder with aluminium foil and bake for 40 minutes.
  7. When it is done, un-wrap the banana leaves and bake further for another 5-10 minutes to crisp the surface of rice.
  8. Allow rice to cool and cut into slices to serve with rendang or serunding.

    Sticky rice compacted with coconut milk into a hollow bamboo rod, and cooked over fire for hours to ensure all coconut milk is absorbed evenly. The real lemang takes some skill to ensure that the ratio of rice vs coconut milk is right to cook properly, and also, it requires experience to roast the bamboo over fire for at least 4 hours. So, we will leave the real thing to the road side stall and present you with this homemade recipe, minus the fuss, minus the trouble.

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