Jeffrey Abdullah, 44, said his lemang, cooked in steel drums, are available near the Padang Pak Amat Mosque in Pasir Puteh, Kelantan, and has been a crowd favourite every Aidilfitri.

“I started making steel drum-cooked lemang while serving in the military in 2000. During the Movement Control Order in 2020, I began selling it in Kampung Pak Badol, Bachok.

“Since then, more and more customers have discovered my product,” he told Bernama.

According to him, his steel drum-cooked lemang is unique owing to its distinct aroma, which is produced by wild banana leaves and bamboo from Jeli.

He added that the lemang is made using only three basic ingredients – glutinous rice, coconut milk, and salt.

“A single steel drum can cook about 30 to 32 lemang in just 20-30 minutes. After that, we smoke it with charcoal to ensure it cooks evenly,” said Jeffrey, who operates the business with his wife, Nur Sabrina Zakaria, and 17 workers.

He explained that this technique not only saves time but also ensures the lemang is evenly cooked, unlike the traditional method, which can take up to two hours.

Jeffrey said his innovation has attracted the interest of lemang makers from other states, including Penang, who have purchased his handmade steel-drum barrels for their own businesses.

Jeffrey’s stall offers freshly made lemang, priced between RM15 and RM20 each depending on size, along with savoury chicken rendang at RM10 per container.