A lemang entrepreneur, Zainal Abidin Bakar, 55, who has been in the business for 15 years, is making giant-size lemang this year.

Not wanting to stick to the traditional size, he cooks the lemang, which is glutinous rice mixed with coconut milk, in bamboo shoots that are between 130cm and 170cm long.

He named the giant-size lemang, “lemang meriam”, or “cannon lemang”.

“This is called lemang meriam because of the length of the bamboo used. Sometimes the bamboo is 170cm long and it looks like a cannon,” he said when met by Bernama at his lemang stall in Kampung Pasir Putih.

Zainal Abidin said he could only roast between 30 to 50 sticks of the giant-size lemang every day because it takes a fairly long time to cook.

“The response from customers has been good and for this coming Hari Raya alone, I have received orders for 200 sticks,” he added.

He obtained his supply of the long bamboo, of about 500 sticks a week, from the Orang Asli village in Pos Raya, Simpang Pulai.

Zainal Abidin said his lemang is sold at the Ramadan bazaars at Medan Gopeng, Batu Gajah and the Perak Stadium.

“The giant-size lemang requires 1kg of rice stuffed into it and to ensure it is well-cooked, the rice-filled bamboo will be roasted next to an open-fire for between 60 to 90 minutes.

“Since the bamboo is long, it is heavy and to rotate it as it cooks is a task. The bamboo has to be turned often to ensure the rice is well-cooked and evenly. It also requires a bigger fire, which needs careful monitoring,” he added.

He said most of his customers would buy the lemang with the “rendang tok”, which is also available at his stall.

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