Originating in Indonesia, it is also found in Singapore, Malaysia, and Brunei, as similar dishes made from sticky rice in bamboo are common throughout Mainland Southeast Asia.

Lemang is traditionally eaten to mark the end of daily fasting during the annual Muslim holidays of Eid-ul-Fitr and Eid-ul-Adha (Lebaran).

However, lemang are also known as traditional foods of other tribes in the Southeast Asian region, and their cooking method is still very ancient and depends on natural materials and ingredients, including bamboo tubes.

[10] The bamboo contains glutinous rice, salt and coconut milk that is placed onto a slanted position besides a small fire with the opening facing upwards.

[2][11] Nevertheless, rice cooking method using bamboo tubes is widespread in the region, including Brunei,[12] Minahasa, Dayak and Orang Asli tribes.