Rice for Indonesians in general is a staple food that is difficult to replace, where you can’t eat it if you don’t eat rice. Even though there are still sources of carbohydrates such as corn, sago, wheat, beans and others. People who are on a diet, for example, they still use brown rice for consumption.
Katan/glutinous rice is included in varieties of rice, and sticky rice is also included in the category of solid food which is currently widely available processed from sticky rice. Glutinous rice is better eaten with durian (King of Fruits), tapai (fermented black sticky rice) and other foods. With more and more innovations from human creativity, sticky rice can also be enjoyed with chicken, beef and other staple foods.
Lamang in Indonesian is sticky rice, a food that is often enjoyed by various age groups because of the sweet taste of the aren itself. The sticky and sticky texture of this food can be used as a snack or a heavy meal. Lamang baluo, or lamang bagulo, is grilled sticky rice filled with coconut and brown sugar in the middle.
The manufacturing process is also very simple. The cooked glutinous rice is put into the leaves, then burned in a bamboo segment. Lamang is found in the area where Malay culture is spread, both on the Malay Peninsula, Sumatra and Kalimantan.
The edges are covered with banana leaves to make the aroma and taste of sticky rice blend with the leaves. Then in the middle of the sticky rice there is coconut and palm sugar which makes the lamang sweet. The design of Lamang Baluo itself is generally round tube, but there are also those who create triangular, even cooler stars.
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