This footage was filmed and produced 5 April 2023.

Lemang, a legendary Indonesian culinary dish made from glutinous rice mixed with coconut milk and cooked in a bamboo tube, has become a favorite takjil during the fasting month. Originating from the city of Padang in West Sumatra, lemang has become a staple in the western part of Indonesia.

The process of making lemang is unique and complicated. Glutinous rice mixed with coconut milk is placed into a bamboo tube that has been covered with young banana leaves and then roasted over the coals of firewood. The process takes about 7 hours, and it requires a significant amount of firewood, bamboo segments with thin bark, young banana leaves, and a place for roasting. Often, many people are involved in making lemang due to the complexity of the process.

Luki, a Lemang Ajo worker, explained in an interview that he could finish twenty servings a day, and orders are usually made in advance of Eid. During the month of Ramadan, Lemang Ajo can make a profit of 30% compared to the period before the month of Ramadan in Bandung, Indonesia.

As the popularity of lemang continues to grow, so does its significance as an essential part of Indonesian culture and culinary heritage.

Translation of the interview with one of the lemang buyers, named Adnan, explaining some of the pleasures of tasting this lemang:

Q:What is the sensation or taste of this lemang?
A:The texture is soft, savory and the coconut milk is felt because it is wrapped in bamboo, so the taste is savory and the taste of bamboo and the grill is really good.
Q:Make fasting taste really good, right?
A:Wow, that's really great
Q:Is this also used (lemang) for ngabuburit?
A:yes I use this that's why I bought it.