LEMANG. Oh, the thought of this delicious and traditional Eid staple made from glutinous rice and coconut milk, baked in bamboo. It certainly makes me salivate.
But what about lemang periuk kera? Not many would have heard of it, let alone tried it. Some of us even find it bizarre.
What does it look and taste like?
Well, lemang periuk kera uses exactly the same ingredients — glutinous rice and coconut milk. But, instead of using bamboo as the hull, it is steamed in pitcher plants.
This lemang has its own unique flavour, and is typically enjoyed with delicious rendang and serunding.
Endah Farida Jamaluddin, a 25-year-old housewife, accepts orders for this delicacy three times a week at her house in Negri Sembilan as she only receives the supplies of fresh pitcher plants from Pahang twice a week.
“The plant has to be used immediately to prevent it from wilting and damage,” she says.
To make the pitcher plant lemang is not difficult.
But it’s time consuming especially when washing the pitcher. The plant’s rim and fringed wing have to be cut to make it easier to remove the dirt from the inside.
Once the plant is cleaned thoroughly, a mixture of glutinous rice and coconut milk is stuffed inside the plant which is then steamed for at least 40 minutes (depending on the size).