Hello food lovers. In this month of Rajab, residents around the Pidie area are especially enthusiastic about making cooking and eating Apam cakes together. Apam cake is one of the typical Acehnese culinary delights made from rice flour, has a round shape and soft texture that also has a savory taste.
On Sundays when the children are on school holidays, one of the residents in my village holds an Apam cake cooking event together.
In this event, there is no age limit to be able to cook Apam cakes together. Apart from adults, there are also many children who are very good at cooking this cake.
- Small skillet made of clay
- Rice flour
- Old coconut (coconut milk)
- Ripe bananas
- Sweet Potatoes
- Ripe jackfruit
- Pandan leaves
How to make (Apam) sauce
- Fruits such as sweet potatoes, bananas and jackfruit are cut into small pieces according to taste.
- Squeeze the coconut milk
- Enough water
- Cook on the stove for 20 minutes, then add the fruit that has been cut into small pieces.
- Stir until the coconut milk and fruits have been added
- Add sugar until the coconut milk tastes sweet
- Salt to taste
- Add a few pandan leaves to add aroma
How to make Apam
- Stir the thick coconut milk with rice flour until it thickens a little, then add a little salt
- Heat a skillet made of clay, until it is really hot
- Sprinkle a little salt into the pan that has been preheated and then scrub with coconut husk. The goal is to clean the pan
- Put the flour mixture in the pan
- Close the meeting again
- Wait about 8 minutes for the dough to cook
After the Apam is cooked, put the apples on a plate
Flush it Apam with sweet coconut milk sauce and Apam is ready to be served.