Kelamai, A Traditional Food of the Rao People in Perak
The mass migration of the Rao tribe from Indonesia to Malaya occurred during the Padri War from 1816 to 1833 in Indonesia during the Dutch colonial era.
The majority consisted of royalty, religious scholars, intellectuals, warriors, and others. The migration of the Rao people to Perak took place via the Perak River, Bidor River, and Bernam River, reaching Teluk Intan, Kuala Kangsar, Larut, Kinta, Gopeng, Tapah, and Kampar around 1875 to 1876. That is a brief introduction to the Rao people for your knowledge. Regarding the topic of this article, according to the Dewan Bahasa dan Pustaka, kelamai is a type of kuih similar to dodol, made using ingredients such as glutinous rice flour, brown sugar, coconut milk, kerisik, tahi minyak, and white sugar. The method of making kelamai is similar to roasting lemang, with the main difference being the ingredients used. The process of preparing the ingredients for kelamai requires a long time because the prepared mixture must be marinated for three days before being put into bamboo to be roasted. This is intended to ensure the ingredients are fully incorporated and form a specific pattern on the slices of the cooked kelamai. What distinguishes lemang from kelamai is the bamboo used.
The bamboo used to make kelamai has its outer skin removed first, unlike lemang bamboo which is roasted in its original state. The advantage of kelamai, besides its delicious taste, is that it can be stored and lasts for several months, unlike lemang which does not last long. The preparation of ingredients and the method of roasting kelamai must also follow the correct procedure to ensure a delicious result. The process of producing kelamai is not an easy task. Therefore, in order not to forget the traditions of the Malay Rao community, the residents of Kampung Sungai Itek, Gunung Mesah, and the surrounding areas of Gopeng, Perak continue to prepare kelamai to preserve this traditional food so it is not lost to time. Give the next generation the opportunity and space to get to know kelamai and taste the deliciousness of this traditional food passed down through generations.
