If you’re in the vicinity of Batu Caves in Gombak, make a pit stop at one of the most popular lemang shops here: Lemang Daun Lerek Greenwood. This family-run business, which goes back some 30 years, is managed by Mohd Bistammie Mohd Arifin and his siblings.
“Our father began making lemang for our family by the roadside during Raya in 1994,” Bistammie told FMT Lifestyle. “People would walk by and ask if the lemang was for sale, which inspired our father to start selling it the following year.”
What makes their lemang special is that daun lerek – a leaf used to wrap food in many parts of Asia, including the east coast of Malaysia – is used instead of banana leaves, giving it a “different taste and aroma”.
The 38-year-old added that they had used banana leaves up until 2008, when they discovered the novelty and convenience of lerek, also known as “packing leaves”.
You see, the leaves make it easier for hungry patrons to access the lemang inside. “They simply have to pull on the stem of the leaf and slide it out, as opposed to having to chop open the bamboo.”
Incorporating it with their lemang has proven to be a hit among old and new customers alike, many of whom travel from all over the Klang Valley and beyond.
Bistammie shared that he and his siblings took over the business when their father retired in 2019. Prior to that, they only sold lemang during the Ramadan and Raya period.
“Growing up, my siblings and I would help out at the stall during Raya. It’s a really fun and happy memory for us, helping our parents during the school holidays,” he said with a smile.
“After our father retired, we got this shoplot, and now we make lemang all year round.”
The transition to selling lemang full-time was initially a challenge, with the siblings discovering, among other things, that business was slow, and they required an average of three days to clear out their stock before making a new batch.
“Then Covid hit and, since everyone was stuck at home, they found out about us through social media. We offered deliveries and business began to pick up after that.”
Today, Lemang Daun Lerek Greenwood has cemented its name among the community, with customers queuing for hours on end to get their fill of this traditional delicacy, moist and redolent with the aroma of santan.
According to Bistammie, they sell between 50 and 200 pieces of lemang on any given day, and 400 to 800 pieces during the Ramadan and Raya period.
During FMT Lifestyle’s visit, he also took a moment to share how their delicious lemang is made.
First, they clean the bamboo sticks and lerek leaves, which are folded and inserted into the bamboo. Then, glutinous rice, water, santan, salt and sugar are added into a large pot.
The mixture is poured into the bamboo and cooked on an open flame for about two hours. A full pot of the glutinous rice mixture – about 50kg – can make anywhere from 180 to 200 rolls of lemang.
Finally, enjoy the perfectly cooked lemang with their chicken or beef rendang and serunding: the perfect dish on the table for Hari Raya!
Bistammie further shared some good news for lemang lovers outside of the Klang Valley: as of this year, they have also started a branch in Baling, Kedah.
For now, it is only open during Ramadan and Raya, but who knows? If their Batu Caves biz is any indication, those up north might soon be able to enjoy their lemang throughout the year, too!
Follow Lemang Daun Lerek Greenwood on Facebook and Instagram. For its location, click here.
Lemang Daun Lerek Greenwood
Jalan Batu Caves,
Kampung Tengah Lembah Gombak,
68100 Batu Caves, Selangor
Business hours: 8am-9pm daily
Contact: 012-944 2741
For the Baling branch location, click here.