Leumang, Aceh's special cake
Leumang made from glutinous rice and coconut milk uniquely cooked in bamboo pieces are often called Tring buloh in Aceh.
where the bamboo on the threshold is thinner than the bamboo usually.
One bamboo put with length ranging from 40 to 80 cm even more. Bamboo is filled with glutinous rice and coconut milk and then burned on a large embers in a standing position with a slope angle of approximately 80 degrees. In addition, inside the bamboo, the reed bamboo walls are coated with young banana leaves or thinner making it easier when picking up the cooked rice and in it.
for how to take a leaf that has been cooked is to split the bamboo into container cooking. In Aceh, this special food is also available when the aceh people cook this cake.
According to the mother of the leumang maker, while preparing the bamboo reed he also gives an explanation on how to manufacture and inform that there are also leumang ordered by this cake enthusiast
Ramadan habits in the area of Aceh is a cake is very much on sale leumang, they scattered merchandise peddling in all sub-district in some districts in Aceh. especially in lhokseumawe, often eat leumang though not during ramadan. Usually to consume it with cane water, jam or with durian fruit.
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How to lemon cake fruit
- Materials needed
Bamboo blades 4 cm in diameter
One end is 50 cm wide
White sticky rice {soaked 5 hours, drain} 2 liters
Banana leaves for the base to taste
Seasoning
Garlic 3 cloves
Santan from 3 coconuts 3/4 liter
typical cake aceh luemang
Leumang cooking process
How to create
Alloy bamboo blades with banana leaves that have been available, how to roll banana leaves, put into the bamboo blade with a bamboo clamp. Arrange for the entire bamboo surface to be covered with leaves and exaggerate about 5 cm from the bamboo surface hole.
1 Input, into coconut milk, salt, garlic.
2 Enter the ketan into the bamboo until full 3/4 like making lontong, pour the coconut milk into it, until 2 segment of finger on sticky rice. Cover and collect excess leaf on the top of the open, tightly tied just at the end of the bamboo.
3 Burn over a large enough fire, by putting the bamboo towards the top rather tilted. Rotate once in a while to mature evenly. Burning lemang for about 6 hours.
4 After the lemon is cooked, remove from the heat, let it cool slightly. Slice the bamboo and remove the glue.
