Lemang

Lemang is a traditional Indonesian food that originated from the Iban people of Borneo. Lemang is made of glutinous rice and coconut milk and cooked in a hollowed bamboo stick lined with banana leaves in order to prevent the rice from sticking to the bamboo.
Lemang is also popular in Indonesian Malay and Iban communities, usually prepared by using the tapai method. Lemang can now be found throughout Indonesia due to the spread of Minangkabau people throughout the country.

Lemang is ubiquitous amongst Malay communities and commonly eaten to mark the end of daily fasting during the annual Muslim Malaysian holidays of Hari Raya Idul Fitri and Hari Raya Haji. The aboriginal communities of West Malaysia (Orang Asli) also practice cooking rice in bamboo.





References
1. ^ (Malay)http://www.travelfeeder.com/travel_tips/travel-snapshot-celebrate-hari-raya-aidilfitri-with-lemang
2. ^ (Malay)http://findarticles.com/p/articles/mi_8016/is_20080928/ai_n44416554/
3. ^ The Negritos of Malaya By Ivor Hugh Norman Evans.

TAPAI

Tapai (ta-pie) or tape (ta-peh), sometimes referred to as peuyeum (from Sundanese Language) , is a traditional fermented food found throughout much of East- and Southeast Asia. It is a sweet or sour alcoholic paste and can be used directly as a food or in traditional recipes.
Tapai can be made from a variety of carbohydrate sources, but typically from cassava, white rice, or glutinous rice.
Fermentation is performed by a variety of moulds including Aspergillus oryzae, Rhizopus oryzae, Amylomyces rouxii or Mucor spp, and yeasts including Saccharomyces cerevisiae, and Saccharomycopsis fibuliger, Endomycopsis burtonii and others, along with bacteria. Tapai is also used to make alcoholic beverages.

Ragi Tapai
Tapai is made by inoculating a carbohydrate source with the required microorganisms in a starter culture. This culture has different names in different regions, shown in the table below. The culture can be naturally captured from the wild, by mixing rice flour with ground spices (include garlic, pepper, chili, cinnamon), cane sugar or coconut water, slices of ginger or ginger extract, and water to make a dough.[2] The dough is pressed into round cakes, about 3cm across and 1 cm thick, and left to incubate on trays with banana leaves under and over them for two to three days. They are then dried and stored, ready for their next use.

References:
1.^ a b c Haard, Norman F.; et al. (1999). "Fermented Cereals. A Global Perspective". United Nations FAO. http://www.fao.org/docrep/x2184e/x2184e09.htm. Retrieved 2006-07-28.
2.^ a b c Gandjar, Indrawati (August 2003). "TAPAI from Cassava and Cereals" (pdf). University of Indonesia. http://plantpro.doae.go.th/worldfermentedfood/I_10_Gandjar.pdf. Retrieved 2006-07-28.