32 PADI INDUSTRY, KRIAN. 
VI. Pulut Kajang. @>'S &4\y5 
Kajang is a sort of mat used for temporary roofs, awnings, etc., made 
from the leaves of the nipah palm, and which in colour—a straw colour 
with a dark grey tinge through it—the ripe grain resembles. 
Pulut Kajang is the heaviest of the puluts, and in this respect is 
more like Padi Jawei than any other. It is not a favourite, being too 
sticky. It is generally used for making zmpzng, parched corn, used 
when travelling or where it is not convenient to cook—e.g., on the 
pilgrimage to Mecca: query, was it the same as used by the Israelites 
in preparing their parched corn when the manna gave out? The follow- 
ing is the recipe. If dry, it is first soaked in water to soften it; if fresh, 
this is not necessary. Roast in a pan, a small quantity at a time, until it 
begins to jump, then beat in a mortar while still hot until the grains are 
flattened out to about the size of a 5-cent piece. © After this, the chaff is 
winnowed off, and the imping is ready for use. It is usually eaten with 
milk, condensed being preferred. Imping is made from the other puluts, 
but pulut kajang is the best for it. 
The yield is from 200 to 300 gantangs to the orlong, or in very 
good seasons as much as 500 (19 to 25% or 47 bushels to the acre). It 
takes nearly six months to mature. 
VII. Pulut Telor. 3s Sy) 53 
2 pulut, the grain being short and stout, something like a miniature 
egg. It is not rauch thought of as rice, but from its ee whiteness 
Chinese women fancy the flour made from it for making cakes of. 
Yield, about 600 gantangs to an orlong (56 bushels to an acre). 
VIII. Pulut Minyak.  Sepee &yhy5 
Oily pulut, the rice having on oily look w e cooked. The husk is red, 
but the rice white. The straw is about four feet long, and there are 
about 25 stalks to a stool. The best way of cooking it is first to steep 
and then steam it. Usually eaten with sugar and santan, but may also 
be eaten with curry, etc., as an ordinary rice. Yields about 600 gantangs 
to the orlong (56 bushels to the acre). Takes about seven months to 
mature. 
IX, Pulut Fangkar Ara. 15) yn Sa) ys 
Yangkar Ara, spread of the fig tree. It grows in a straggling way, as 
do the fig trees, and not as upright as ordinary padi does. Is supposed 
to have been one of the Sakai puluts. It is remarkable for its extreme 
softness and is grown for the sake of having a variety. Yields about 500 
gantangs to the orlong (47 bushels to the acre), and takes about seven 
months to mature. 
X. Pulut Tangkt Mas. (yw ss Sys 
Golden stem. So called from the colour of the straw when ripe, which 
grows to as much as six feet long. For a pulut it is very prolific, yield- 
ing as much as 700 gantangs to the orlong (66 bushels to the acre). It 
ike some seven months io mature, and is maced as na ordinary rice, 
