24/07/2025

THURSDAY | JULY 24, 2025

/thesuntelegram FOLLOW / Malaysian Paper

ON TELEGRAM m RAM

6

Emping tradition thriving in Pahang community o KampungGintong

Golden melon project by university bears fruit MALACCA: Universiti Teknikal Malaysia Melaka (UTeM), through its Electrical Technology and Engineering Faculty, has contributed to the cultivation of premium golden melon using a fertigation system in Kampung Pulau, Masjid Tanah. Lead researcher Assoc Prof Dr Muhammad Herman Jamaluddin said the technology includes an automated irrigation system designed to deliver fertiliser to each plant at scheduled intervals. He added that the project is managed by the local surau community and residents of Kampung Pulau who were trained in using the system, including fertilisation techniques, water management and pest and disease control. “The system regulates fertiliser concentration to meet the standards for premium melons, which are in high market demand. “It is also equipped with lights to enhance photosynthesis at night. “During the first season, seedlings were planted and the revenue from selling the fruits was reinvested to increase the capacity for the second season.” With this technology, the Kampung Pulau Village Development and Security Committee estimates that sales revenue from the second harvest could reach RM4,000, almost double the amount compared with the previous season. UTeM vice-chancellor Prof Datuk Dr Massila Kamalrudin said the achievement was one of the university’s successes in sharing its expertise to help improve the local economy. She said the project was implemented through the Madani Adopted Village programme, a Higher Education Ministry initiative lead by the university via the UTeM-Malacca RICE Collaboration Management Centre. “This project not only benefits the public but also provides practical experience for students and lecturers.“ – Bernama

JERANTUT: “Emping padi” is a traditional snack made from young or semi-mature rice grains and typically served as an afternoon treat. For the residents of Kampung Gintong, located about 21km from Jerantut in Pahang, the “mengemping” tradition is an anticipated event, especially among the older generation. It is a time for communal efforts and strengthening social bonds. Other activities are also held to attract the younger crowd, such as fishing competitions, traditional games and “mud play” in the padi fields. Every year, when the harvesting season arrives between May and July, housewife Hariani Zakaria, 62, never misses the chance to continue the tradition of making emping . She told Bernama the activity is carried out by residents after the harvest, especially when there are visitors such as school or corporate groups, adding to the tourism appeal of the village. “The process begins with soaking rice for up to two days, with the water changed daily to keep it fresh, before frying. “The rice is then stirred continuously in a hot wok until it pops and dries, before being transferred to a mortar for pounding.” Hariani added that a special type of foot operated mortar ( lesung indik or lesung kaki ) is used, where several men stomp in unison to flatten the rice. “From sowing the rice (grains) to frying, women are mainly involved. But during the flattening process, the men take over, stomping on the mortar. “While the mortar is being used, I stir the rice with a split bamboo spatula called a pencuas . The pencuas user must be skilled to residents make rice snack to attract visitors and share legacy with younger generation

T he emping is placed into a winnowing tray ( nyiru ) to be tossed and sifted to remove the husks. – BERNAMAPIC

become an annual event to attract visitors from within and outside the district to witness the process and introduce the tradition to the younger generation. “It should be developed as an eco-tourism product in Kampung Gintong because it not only promotes this tradition to tourists, but also allows them to experience village life and community spirit. “In fact, the villagers created a special lesung indik 15 years ago, made from keranji tree wood, to use during large-scale mengemping events.” He added that Kampung Gintong’s location beside the Pahang River is strategic for agriculture, particularly padi farming, with water channelled from the river via a pumphouse managed by the Department of Irrigation and Drainage.

match the rhythm so it does not clash with the pestle. “The pounding must be done until the rice becomes flat and its husk separates from the grain,” she said. The husked emping is then placed into a winnowing tray ( nyiru ) to be tossed and sifted to remove the husks. “It can be served according to personal preference. I usually make two versions, one mixed with coconut milk syrup cooked with palm sugar, and a dry version mixed with freshly grated young coconut and sugar. “This tradition might seem foreign to today’s youth, but once they try emping , it tastes just like oat cereal.” Kampung Gintong Village Development and Security Committee chairman Shahrulwizam Harun said the activity has