Lemang periuk kera a festive favourite in Seremban

2026-03-08 - 23:44

Shaihi Nur Izza Shawal and her husband, Muhammad Zarif Danish Shahrudin, with a plate of their delicious lemang periuk kera. (Bernama pic) SEREMBAN: The tantalising aroma of glutinous rice and coconut milk drifts through the kitchen long before the sun dips. It’s that Ramadan favourite, lemang – but instead of bamboo, the rice is carefully spooned into something far more unusual: the hollowed body of a periuk kera, or pitcher plant. Once steamed, the parcels emerge fragrant and slightly smoky, their earthy casing lending a subtle aroma that regular lemang simply cannot match. In the lead-up to Ramadan and Aidilfitri, orders for the delicacy have surged, with customers travelling from across Negeri Sembilan and beyond to get their hands on the festive treat. D’Labu Lemang Periuk Kera is a family-run business that began 10 years ago, founded by Zuraidah Abd Rahman. Today, it is led by her youngest daughter, Shaihi Nur Izza Shawal, who runs operations with her husband, Muhammad Zarif Danish Shahrudin. What started with about 300 pitcher plant casings a day has grown into an operation requiring between 800 and 1,000 daily – and as many as 15,000 during peak festive periods. “Demand increases significantly during Ramadan and Aidilfitri,” Shaihi, 27, told Bernama. “Alhamdulillah, supply has generally been stable, except during the rainy season and Covid-19 movement restrictions, when harvesting activities were affected.” The periuk kera casings are sourced from a regular supplier in Bera, Pahang. Based on feedback from harvesters, she said the plant regenerates quickly and is not under threat of extinction. Shaihi is preparing more than 10,000 units of lemang periuk kera for Hari Raya this year. (Bernama pic) An information technology graduate, Shaihi also conducted her own research and development to improve storage methods, enabling the casings to last up to a month without damage. “Before the monsoon, we increase orders and stock up to ensure uninterrupted supply,” she said, adding that about 800 pieces of lemang are prepared daily, with each batch taking roughly an hour to cook. D’Labu Lemang Periuk Kera has since built a network of agents in Negeri Sembilan, Kuala Lumpur, Selangor, Putrajaya and Melaka to cope with growing demand. This year, Shaihi – who also operates Kafe D’Z on Jalan Mantau-Sendayan here – is preparing more than 10,000 lemang periuk kera for the upcoming Hari Raya celebration. Her lemang is sold at RM19 per set, comprising four to five pieces served with spicy chilli api chicken rendang – a pairing many customers insist completes the experience. To further expand her lemang business, she is in the process of applying for the Young Agropreneur Grant under the Federal Agricultural Marketing Authority. Nevertheless, for Shaihi and her family, the focus remains simple: preserving a traditional delicacy in a form that feels both nostalgic and novel.