PITCHER PLANT GIVES LEMANG UNIQUE TASTE
Discovers the uniqueness of ‘lemang periuk kera’ and the secret to its creamy texture and delicious taste
ONCE considered a seasonal food, lemang periuk kera (glutinous rice cooked in pitcher plants) is now available all year round.
The delicacy, made by steaming glutinous rice, coconut milk and a little salt in a pitcher plant for 15 to 20 minutes, is gaining in popularity.
Fans say it is more delicious and creamy than bamboo lemang, and has a “special pitcher plant flavour”.
Customers need to place bookings as suppliers have to gather the pitcher plants deep in the jungle or order them from other people.
Latipah Abdullah, 43, of Felda Sungai Panching Selatan, near Kuantan, who sells lemang periuk kera and the “cups” of the pitcher plant, said she had to inform her supplier, who lives in a neighbouring district, at least three days in advance, to deliver them.
There are several species of pitcher plants in Malaysia, but only the Nepenthes species is certified safe for use in the preparation of lemang periuk kera.
“Many are unaware that only female pitcher plants are used. Male pitcher plants are too thin,” said Latipah.
She said the “cups” had to be cleaned by rinsing them repeatedly.
“I use a brush to clean the insides of pitcher plants.”
Latipah said plants picked during the dry season were easy to clean, but much more work was involved during the rainy season as the pitchers would often be full of dirt.
“Once dry, the ‘cups’ are kept in a cool and dark place.
“When there is an order for the ‘cups’, I pack them into black bags or sacks, and deliver them via express bus,” she said, adding that she had customers in Melaka, Perak and Kuala Lumpur.
“I only started selling lemang periuk kera during the recent Raafter madan month I found the recipe on the Internet.
“At first, I sold the lemang to my neighbours, colleagues and
relatives. “Then I began promoting the delicaon cy social media, and people from other places began to ask for the ‘cups’,” said Latipah.
She said the lemang was being sold at roadside stalls and night marLatipah kets. sells a kiloof gramme the delicacy, which consists of between 15 and 20
“cups”, for RM35 and a package of 8 to 12 “cups” depending on their size with chicken or beef rendang for RM20.