Reported by:
Khoo Xin Yi Sr2ScA
Photography by:
Wong Zhe Yee SR1B
Throughout the month of Ramadan, various delicacies are sold and savoured at the end of every fasting day and traditionally, lemang is one of the most popular dishes served at Ramadan bazaars. It was this very dish that the boys from Air Scout Club of Kuen Cheng High School decided to share with the school during second recess on the 12th and 14th of April, right at the lobby of Block A. The event was held along with the school’s Hari Raya celebrations.
The scouts first explained the ingredients used for making lemang, including glutinous rice, coconut milk and salt. They then demonstrated how these ingredients were supposed to be wrapped into a bamboo segment lined with banana leaf and oil, all before adding in water. The bamboo-wrapped lemang was later supposed to be cooked over fire for around 2 hours until sticky and fragrant.
Placing Banana Leaves in Bamboo Segments
As a part of the sharing experience, students were encouraged to try wrapping the lemang ingredients into the bamboo segments. They were also introduced to another method of cooking lemang, which was without the bamboo, just the ingredients wrapped in banana leaves. For this, the scouts supplied pre-cooked sticky rice to wrap with nylon string. The students were allowed to bring the sticky rice home to reheat and eat as well.
Wrapping Pre-Cooked Sticky Rice