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KUIH TRADISIONAL APAM JOHOL
Kg. Betong, Air Mawang
Johol, N.Sembilan
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Introduction and history
Apam Johol is said to have originated in Johol, Negeri Sembilan as its entrepreneurs and makers are from here. This time-honored cake is also known as Apam Daun Rambai since it is wrapped in the ‘rambai’ (Baccaurea motleyana) leaves for stronger aroma.
The principal ingredients of apam Johol are rice flour, yeast (sour bread), coconut milk and brown sugar. The brown sugar makes it fluffy, soft and not too sweet, which makes it a healthy eating. Very often this apam is eaten with sambal, rendang, bean porridge, beef curry, and durian sauce.
• Rambai leaves
• 300 grams of wheat flour
• 2 tablespoons of margarine
• 100 grams of brown sugar/castor sugar (dissolved in 1 1/2 cups of water)
• 2 tablespoons of sugar
• 1/2 pack of yeast
PPREPARING APAM JOHOL
1. Mix the margarine and flour.
2. Add breadcrumbs and granulated sugar to the mixture.
3. Pour the brown sugar (gula Melaka sugar/enau) solution that has been filtered slowly into mixtures 1 and 2.
4. The mixture should be half-thick. 5. Set the mixture for 30 minutes to rise.
5. Clean the rambai leaves and brush them with a little oil.
Reference Source
i. Bahan Bacaan
ii. Tokoh: Puan Hamidah Binti Karim (Pengusaha Apam Johol)
Location
State JKKN Contact Information
Rosdianah binti Roman
Cultural Officer
Jabatan Kebudayaan dan Kesenian Negara, Negeri Sembilan
Kompleks JKKN Negeri Sembilan
Jalan Sungai Ujong
70200 Seremban
NEGERI SEMBILAN DARUL KHUSUS
06-767 6793/763 6308 / 761 0593
