By Wan Zuratikah Iffah Wan Zulkifkli
BANDAR PERMAISURI: The process of making lemang using the traditional way can take up to seven hours, but with a new technology, using a special equipment made from stainless steel, the process is shortened to only two hours.
It is through this inView postnovation that Che Rimi Hussin, 49, and his wife, Norakhadah Yatimi, 46, have been able to produce more than 3,000 sticks of lemang a day.
The special equipment, which is actually a huge container that can fill 13 pieces of stainless-steel hollow cylinders, is easy to use as it can be placed on gas stove and enable the couple to control the temperature.
“Making lemang using the traditional way can be strenuous, especially when the mixture between the glutinous rice and coconut milk is not right and it can result in your lemang to be either uncooked or over-cooked.
“However, with the new technology, the amount of glutinous rice and coconut milk to be placed in each cylinder can be set and the cooking time is only between two and three hours,” said Che Rimi to Bernama.
The couple, who has a shop in Kampung Nyior Tujuh here, set up their “Lemang Anekarasa” business in 2014 and over the years, have produced 11 types of lemang with various flavours, such as corn, nut, durian, jack fruit and mango.
Che Rimi said he used banana leaf to line the inside of the stainless-steel cylinders, like he would when using bamboo sticks in the traditional way of cooking lemang, to give the lemang the original flavour and smell.
He said the equipment, which he bought for RM6,800 about five years ago, could still be used.
Meanwhile, Norakhadah said the lemang at their shop are sold for between RM4 and RM70 depending on size and flavour.
“The price can go up to RM70 because for the durian flavour, we use the Musang King variety,” she said, adding that they now had regular customers and orders for their lemang came from various states.
She said that with the use of the special equipment, they were able to meet the demand. – Bernama
