LEMANG TO'KI A POPULAR CHOICE DURING AIDILFITRI

     Lemang, a delicacy made of glutinous rice and
coconut milk cooked in bamboo over a slow open fire, is a must-have during the
festive season, especially Aidilfitri.
    For individuals who frequently travel from Kuala Lumpur to Kota Baharu,
Kelantan, the name Lemang To'Ki Bentong would be familiar as the stall is about
45 minutes from the Gombak Toll Plaza.
    The proprietor of Lemang To'Ki, Mazlan Ramli, 49, when met at his stall,
said although there were many instant food products in the market, lemang made
the traditional way remained in demand because it tasted better and could be
kept for a longer time.
    "To' Ki lemang can be kept for three days and longer if it is keep in the
refrigerator," he told Bernama. 
    The strategic location of his stall, which is near the Bentong-Kuala
Lumpur and Bentong-Kota Baharu main route, is also a major factor that made his
lemang popular.
    Mazlan, who has been in the lemang business for nine years, also receives
orders from the Pahang royal family, as well as state government departments.
    He said he could sell between 60 and 200 sticks of lemang a day, especially
on weekends, retailing for RM8, RM10 and RM12 a stick depending on size.
    "The demand for lemang will increase by two or three folds during the
festive season, especially three days before Aidilfitri," he added.
    Besides lemang, the stall which operates daily, also offers food for lunch,
like ayam gole, and beverages, like cendol.
    The stall opens from 7am until midnight everydays, except on Mondays, but
during the fasting month, it only opens at 4.30pm. -- BERNAMA