Lemang Tepung: A Traditional Delicacy Facing Extinction

With the constant influx of hipster and modern desserts capturing public attention and demand, this old traditional kuih is increasingly being forgotten.

Introduction to Lemang Tepung

Have you, as a child of Perak, ever eaten lemang tepung? For those who are confused and have never heard of it, lemang tepung is a traditional Perak food similar to bengkang or bingka. Its cooking method is almost identical to lemang pulut, using bamboo stalks, but the ingredients used are different.

It is rarely sold openly due to several unavoidable factors. Among them are that it cannot be stored for long, it is not very profitable, and it is not worth the effort as it only lasts for a few days.

Not Kelemai

Some people confuse lemang tepung with kelamai, which is also a traditional food of the people of Perak. Kelamai is a type of kuih similar to dodol, made with ingredients like glutinous rice flour, palm sugar, coconut milk, kerisik, tahi minyak, and white sugar.

The preparation process for kelamai also differs from lemang tepung and requires a long time, as the mixed ingredients must be marinated for three days before being put into bamboo to be roasted.

Made in Small Quantities

Lemang tepung spoils very easily, meaning it cannot be made in large quantities because it cannot be stored for long, which could lead to losses.

Furthermore, ingredients that are difficult to find in urban areas, such as the bamboo, and the complicated preparation method sometimes cause this kuih to be increasingly forgotten.

Nowadays, traditional kuih is only made for specific purposes, such as during Malay festive seasons. The younger generation is less interested and prefers Dunkin Donut, Big Apple, and other modern treats that are easier to find.

Lemang Tepung Recipe

Ingredients:

• 3 cups palm sugar
• 3 cups water
• 6-9 tablespoons granulated sugar
• 4 pandan leaves
• 2 teaspoons salt
• 6 cups coconut milk
• 6 cups wheat flour

Preparation:

• Pour water into a pan or pot.
• Then, add the palm sugar and granulated sugar.
• Stir until the sugar dissolves.
• Add the pandan leaves, slightly torn and knotted.
• Continue stirring until it boils.
• Once boiling, remove the pandan leaves.
• In a container with wheat flour, add salt, coconut milk, and pour in the boiled sugar mixture.
• Stir well so there are no lumps.
• If the batter is still lumpy, you can use a blender or mixer to ensure it is smooth.
• Pour the batter into bamboo stalks lined with banana leaves.
• Do not fill to the brim as the batter will overflow while roasting.
• Roast until cooked.
• Control the fire and rotate the bamboo so it cooks evenly.
• Palm sugar lemang tepung is ready!

Conclusion

If you know anyone who knows how to make this lemang tepung, go and learn from them so this knowledge is not lost. Do not be secretive; share this increasingly forgotten recipe with others.

It would be a great loss if the recipe for this traditional lemang tepung is not passed down, as it is actually a great business strategy.