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Its burnt-black colour and unique gourd-shape give it the ability to cool its contents quickly and some believe that water stored in such a manner is palliative against many illnesses and disorders.Labuis made from very fine clay soil, which is first pounded into extremely fine powder and then separated from coarser remains and wood (from the pounding). Water is then added and the mixture kneaded and shaped into its characteristic "double-bulb" shape, both of which are traditional skills. The labu is then dried in the sun to ensure even pre-drying, and baked in a kiln to a sufficiently high temperature. When this is done, the labu is removed from the kiln and "roasted" in padi husk, until it turns into a rich black colour.