Now that the month of Ramadan has arrived, Sukri has the opportunity to make lemang (glutinous rice cake) again.
He has long been working for a lemang company in Kramat, Central Jakarta. The company supplies the West Sumatran sticky cake all year long to snack sellers in Kramat. However, its production came to an abrupt halt in March after many stores and markets temporarily closed down due to the coronavirus pandemic.
The company started making lemang again in late April after the Jakarta administration allowed snack sellers to operate throughout Ramadan.
Sukri, who is from Purwokerto in Central Java, starts making the cake by inserting two layers of banana leaves into each of the bamboo tubes. He proceeds to pour the main ingredients – glutinous rice and coconut milk – into the tubes.
The bamboo tubes are put on an open fire for four to five hours. Sukri, together with his family, turns the tubes regularly to make sure that the lemang is cooked evenly.
Ramadan has brought a blessing to him and the company. They have received a lot of orders that will be enough to keep them busy throughout the Islamic holy month. [yps]