GOPENG: While many Malaysians prefer the traditional lemang during Hari Raya, villagers here have something more unique called lemang kelamai.
The sweet dark brown delicacy has become the signature cuisine of the Rao community, originating from Pagar Ruyung, Indonesia and normally served during Hari Raya.
What makes lemang kelamai different is its ingredients which consist of kerisik (toasted coconut) and palm sugar.
Having learnt how to make it from his late mother, Haris Fadilah Shaharudin, 50, said the preparation could be tedious and complicated, as more ingredients have to be prepared and the heat to cook it has to be just right.
"My mother passed away in 2009, and since then I have been making lemang kelamai with my wife and children. The technique and methods to make the delicacy are usually passed on from generation to generation.
"You have to mix all the ingredients for three nights. Glutinous rice, brown sugar, coconut milk and kerisik will be mixed together and once it is done, we will put it into a bamboo stem," he said when met at his home in Kampung Gunung Mesah Hilir, here, today.
The father of four said to ensure the bamboo stem was able to hold the lemang, he would use Buluh Aur, a type of bamboo that could be found near river areas in his village.
"I need to cut off the skin and make the bamboo thinner to ensure the ingredients are well-cooked inside. For this upcoming Hari Raya, we have received up to 500 orders.
"Most of the orders are from Subang Jaya, Cheras and even Singapore. However, due to the Conditional Movement Control Order (CMCO) most of the items will be posted," he said.
Haris Fadilah said the price of lemang kelamai depends on the size of the bamboo stem - the smallest would cost RM20 while the biggest, RM25.