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KUIH APAM JOHOL
Kg. Betong, Air Mawang Johol, N.SembilanPicture
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Introduction and history
Kuih Apam Johol is a traditional kuih from Johol, Negeri Sembilan, which is famous in the Negeri Sembilan Malay community and is closely related to Minangkabau culture. The uniqueness of this kuih lies in the use of rambai leaves as a base, giving a special aroma that adds to the taste. Introduced a long time ago, Apam Johol is made from rice flour, brown sugar, and coconut milk through a fermentation process, resulting in a soft texture and unique taste. This dish is often served at traditional events and feasts as a sign of respect. It is a symbol of Negeri Sembilan's cultural identity and culinary heritage that continues to be passed down to younger generations.
Kuih Apam Johol is a traditional dish that symbolizes the value of unity and respect in Negeri Sembilan culture. It is often served at parties, traditional events, and celebrations as a sign of respect to welcome guests, as well as to show the hospitality of the host. In addition, this kuih enriches the diversity of traditional cuisine, bringing families and communities together through the practice of mutual cooperation during preparation. With its unique taste and aroma, Apam Johol also preserves Minangkabau's cultural and culinary heritage, connecting the present generation with the traditions of their ancestors.
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Ingredients:
Rice flour – 250 grams
Brown sugar – 150 grams, finely chopped
Coconut milk – 200 ml (use thick coconut milk for a richer flavor)
Water – 100 ml
Salt – A pinch (to enhance the taste)
Yeast – 1/2 teaspoon (for fermentation process)
Rambai leaves – A few leaves used as a base to give a distinctive aroma
Kuih Apam Johol is ready to be served, with the special aroma of rambai leaves, which adds to the uniqueness of its traditional taste.
Simple Preparation Method
Heat brown sugar with water until it dissolves completely, then strain and let it cool.
Mix the rice flour, brown sugar liquid, and coconut milk in a large bowl.
Add yeast and a pinch of salt, and mix well until the mixture is combined.
Leave the mixture for 1-2 hours for the fermentation process.
Prepare rambai leaves as a base in a small mold or tin.
Pour the mixture into the mold that has been lined with rambi leaves.
Steam for 15-20 minutes or until the kuih is cooked and has a chewy texture.
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Reference Source
Bahan Bacaan
Aznie Kasri. (2024). Apam Johol. Cook Pad. https://cookpad.com/my/recipes/11110302-apam-johol.
Faridah Talib. (2019). Apam Johol Kuih Tradisi Nogori Yang Super Sedap. Resipi Ori Gebu Lembut. RASA online. https://www.rasa.my/apam-johol-kuih-tradisi-nogori-yang-super-sedap-resipi-ori-gebu-lembut-2-1/
Sarinah Mat Kassim. (2020). Apam Johol popular ketika Ramadan. Sinar Harian Online. https://www.sinarharian.com.my/article/80846/khas/ramadan/apam-johol-popular-ketika-ramadan
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
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