Thirty-one-year-old Syuhaida binti Sidik has long been immersed in the art of making and selling Lemang – a traditional delicacy made from glutinous rice, coconut milk and salt, cooked in hollowed bamboo lined with banana leaves.
While Lemang is believed to have originated from the Minangkabau community in Indonesia, it is also widely enjoyed in Brunei, Malaysia and Singapore, particularly during the months of Ramadhan and Syawal. Often paired with rendang, curry or satay sauce, the dish holds a special place in festive celebrations.
For Syuhaida, the family business began with her father, originally from Kampong Gadong Baru in Temburong, and her late mother, a native of Kampong Sengkarai in Tutong. Together, they developed their own method of preparing Lemang, a recipe that has since been passed down to their six children.
As the second youngest sibling, Syuhaida began learning how to make Lemang at just nine years old. “I was always excited to help my parents and over time, I became passionate about continuing the business,” she recalled.
She and her siblings started helping their parents at a young age, manning stalls across six locations around Beribi and Jalan Babu Raja. Each child was assigned a stall and received a small wage — an early lesson in earning honest money.
After losing their mother to illness a few years ago, the siblings took over full operations of the family business, with their father assisting when he could. While each sibling runs their own stall, Syuhaida shared that her eldest brother has recently begun making his own Lemang after previously relying on their older sister for help.
Now a full-time housewife, Syuhaida operates a stall with help from her husband and children. Her eldest, aged 11, assists regularly, while the younger children take turns — except for the youngest, who is just two years old.
They began selling Lemang on the first day of Hari Raya and initially intended to operate for only a few days. However, due to high demand, the business has continued.
“It’s not just about profit — we feel a sense of responsibility to our loyal customers who have supported us all these years,” said Syuhaida. “When I know I can fulfill an order, I can’t bring myself to say no.”
During Ramadhan, Lemang is a popular choice for both Sungkai and Sahur due to its filling nature. In Syawal, it is a welcome addition to Hari Raya spreads, especially convenient for open houses where it pairs well with satay and other dishes.
For many of her customers, the stall also serves as a convenient pickup point for pre-orders.
Syuhaida emphasised the importance of using quality ingredients, especially coconut milk. “The best coconut milk comes from matured coconuts with roots. It’s creamier and enhances the flavour of the Lemang,” she explained. She personally selects matured coconuts to maintain the taste and consistency her customers expect.
She also sells Rendang Kerisik, made from her late mother’s recipe, separately — offering convenience for customers who want a ready-to-eat pairing with their Lemang.
“I can’t promise our Lemang is the best, but Alhamdulillah, the feedback from customers has always been positive,” she said.
Despite occasional challenges in sourcing good coconut stock, Syuhaida remains committed to maintaining the quality of her products.
Expressing gratitude for the blessings she and her siblings have received, she added, “I’m thankful that this business continues to support my family’s needs, especially my children’s education, and helps ease our household expenses.”
