Lemang

Lemang is a traditional Malay and Minangkabau dish of glutinous rice, coconut milk, and salt cooked inside hollowed bamboo tubes lined with banana leaves, which keep the rice from sticking to the bamboo. The filled tubes are set at a slant beside a small fire, opening upward, and turned regularly so the rice cooks evenly over roughly four to five hours. The dish traces to Maritime Southeast Asia and is especially associated with the Minangkabau people of West Sumatra, Indonesia; its name comes from the Proto-Malayo-Polynesian word lemeng, meaning to cook in green bamboo tubes. It is traditionally eaten to mark the end of the daily fast during the Muslim holidays of Eid al-Fitr and Eid al-Adha, and in Minangkabau tradition the communal work of preparing it is called malamang. This description is adapted from Wikipedia contributors under CC BY-SA 4.0; changes were made. https://creativecommons.org/licenses/by-sa/4.0/