https://wiki.tiffa.net/w/index.php?action=history&feed=atom&title=Translations%3AMalaysian_cuisine%2F15%2FenTranslations:Malaysian cuisine/15/en - Revision history2026-11-14T12:22:10ZRevision history for this page on the wikiMediaWiki 1.43.0https://wiki.tiffa.net/w/index.php?title=Translations:Malaysian_cuisine/15/en&diff=158220&oldid=prevFuzzyBot: Importing a new version from external source2025-06-25T04:56:46Z<p>Importing a new version from external source</p>
<p><b>New page</b></p><div>Besides the ubiquitous white rice, there are different types of locally grown and imported rice available in the market, and each type has a specific cooking method to bring out optimal results. Glutinous rice ({{langx|ms|pulut}}) is one example: because of its low [[amylose]] and high [[amylopectin]] content which results in a sticky texture after cooking, glutinous rice is prepared with different measurements and techniques and is not suitably interchangeable with regular rice. It is typically used for making snacks and desserts, but glutinous rice is also prepared as a savoury staple by indigenous peoples like the [[Orang Asli]] as well as the [[Dayak people]] of Borneo. ''[[Lemang]]'' is glutinous rice roasted in a hollowed bamboo tube, and is prepared for festive occasions like [[Gawai Dayak|Ari Gawai]], [[Eid al-Fitr|Hari Raya Aidilfitri]], and [[Eid al-Adha|Hari Raya Aidiladha]].</div>FuzzyBot