Apam Johol, fondly known as Apam Daun Rambai is a traditional Malay steamed cake in the kitchens of yesteryears, where simplicity met ingenuity. So, let’s take a stroll down memory lane, back to the rustic kitchens of Johol, a small town in Negeri Sembilan, Malaysia to explore this humble cake.
The Birth of a Delicacy
Apam Johol’s story begins in the 1970s with Siti Hajar Hussin, a local who faced a common dilemma: leftover apam batter. Traditional apam, made in pans, had a short shelf life. In a stroke of genius, Siti Hajar decided to encase the apam in local plant leaves. Among various options, the rambai leaf stood out, imparting a unique aroma and enhancing the flavour. This simple yet innovative solution not only extended the cake’s shelf life but also gave birth to a new culinary delight.
A Recipe for Success
The recipe for Apam Johol is deceptively simple, combining wheat flour, water, sugar or brown sugar, yeast, and coconut milk to create a batter that’s deceptively simple yet rich in flavour. The magic unfolds as the batter is poured into moulds lined with the natural packaging – Daun Rambai, the fragrant leaves of the local wild rambai fruit. These leaves are not just containers; they are the soul of Apam Johol, infusing each cake with their distinctive aroma during the steaming process. Moreover, these leaves lend a visually appealing appearance to the cake, making it a unique offering in the realm of Malaysian desserts.
As the steam rises, so does the anticipation. The transformation of the batter into a fluffy, moist cake is a sight to behold. But the true test is in the taste. The first bite is a harmonious blend of sweet and tangy, with a texture that’s light yet satisfying. It’s a flavour that speaks of tradition, of the hands that have lovingly prepared it for decades.
From Local Delight to Global Sensation
Initially a local specialty of Johol, Apam Johol has since spread its wings. It’s now a celebrated feature at grand gatherings, government functions, weddings, and corporate events across Malaysia. Its popularity has transcended the borders of Negeri Sembilan, reaching other states like Selangor, Pahang, Melaka, Sarawak, and Johor. Thanks to its longer shelf-life, Apam Johol has even found admirers in international locales like Singapore, Australia, Mexico, Brazil, and Jordan.
A Versatile Treat for Any Occasion
Apam Johol’s versatility is remarkable. Whether it’s a light breakfast or a delightful dessert, this cake fits perfectly. It can be savoured on its own or paired with rendang, sambal tumis, porridge, meat gravy, or even the exotic durian gravy. Each combination offers a new experience, a new story.
A Sweet Endnote
As we delve into the world of traditional delicacies like Apam Johol, Apam Daun Rambai, whatever you choose to call it, we’re not just exploring flavours; we’re preserving a heritage. In a fast-paced world where trends come and go, dishes like Apam Johol stand as a testament to the enduring power of tradition.
So, here’s to Apam Johol – a humble pancake with a grand story to tell.
Article curated by Himavee Jayaweera.
