Beef Rendang with Homemade Lemang

Rendang is a Malay dish that I ate growing up in Malaysia. I craved for some Lemang & I was inspired by Linsfood to make ‘Lemang without bamboo‘ to serve with my rendang. This may not be a traditional way of making lemang, but it does the job of satisfying my loved one’s tummy 🙂


Beef Rendang with Homemade Lemang

It is cooked with a mixture of spice and 'Kerisik (a toasted coconut paste), until fork-tender. A fragrant dish typically eaten with lemang during the Raya Celebration.
Cook Time 2 hrs
Course Main Course
Cuisine Indonesia, Malay
Servings 4 people


  • 500g Beef/Chicken
  • 1 stalk Lemongrass
  • 4 Cloves
  • 3 Star Anise
  • 3 Cardamon
  • 1 stick Cinnamon
  • 8 tbsp Grated coconut
  • 250 ml Coconut milk
  • 2 tbsp Tamarind juice
  • 1 tbsp Palm sugar/white sugar
  • Water

Spice Paste

  • 5 Shallots
  • 5 Garlic
  • 1 inch Galangal
  • 1 inch Ginger
  • 3 stick Lemongrass (white part)
  • 2 tbsp Chili paste/ Chili boh



  • Grind the spices (shallots, garlic, galangal, ginger, lemongrass, chili paste) into a paste & put it aside.
  • Toast the grated coconut in a non-stick pan without oil (Dry fry) until it turns dark brown.
  • Grind the toasted coconut with a little water into a paste & set it aside.
  • In a medium heat pan, heat 3 tbsp of oil and fry the spice paste. Put in the star anise, cinnamon, cardamom & cloves.
  • Put the beef/chicken, bruise the lemongrass & stir fry for 2 minutes.
  • Pour in the coconut milk, water, tamarind juice & palm sugar.
  • Let it simmer in low heat for 1 to 2 hours or until the meat is tender.
  • Serve over rice or lemang!


  • Soak glutinous rice overnight (or min. of 3 hours) then rinse & drain the rice.
  • Layer banana leaves over the rice cooker, then pour in the rice.
  • Pour in 1 cup coconut milk, 1 cup water (Rice ratio) (2 cup rice = 2 cup liquid)
  • Add 1 tsp salt, 1 tsp sugar & cook in the rice cooker. Once the rice is cook, leave it to cool.
  • To prepare the lemang wrap, heat the banana leaves to soften. Wrap the cool rice and secure the ends with toothpicks.
  • Heat the lemang over the stove (traditionally over woodfire) until its slightly charred.
  • Serve it with the Rendang!



  1. Let it simmer for about 1-2 hours in low heat until meat is tender
  2. Add water if it's too dry
Keyword beef rendang, homemade, lemang