Lemang is a traditional food made of glutinous rice, coconut milk and salt, cooked in a hollowed bamboo stick lined with banana leaves in order to prevent the rice from sticking to the bamboo. It is commonly found in maritime Southeast Asian countries, especially Brunei, Indonesia, Malaysia and Singapore. The bamboo tube containing glutinous rice, salt and coconut milk is placed slightly slanted on a small fire with the opening facing upwards and should be turned regularly in order to make it evenly cooked. It takes about 4–5 hours to cook lemang. https://en.wikipedia.org/wiki/Lemang

http://www.sinarharian.com.my/edisi/johor/rezeki-lumayan-buluh-lemang-1.410855

May we need to think on the technology of preparing lemang, bamboo conservation and opportunity for planting bamboo for lemang.