Makassar, 30 October 2018
Apem, also known
as Appam in the country of origin of India, is a traditional snack
made from rice flour which is left overnight by mixing eggs, coconut
milk, sugar and tape and a little salt then burned or steamed. The shape is similar to pancake but thicker.
According
to legend, this cake was brought by Ki Ageng Gribig who is a descendant
of Prabu Brawijaya back from his journey from the holy land. He brought 3 souvenirs from there. But because it's too little, the apem cake is made by his wife. After being made, the cakes are then distributed to the locals people. In the population scrambling to get it Ki Ageng Gribig shouted the word "yaqowiyu" which means "God give strength."
This food is then known by the public as apem cake, which comes from an Arabic adaptation "affan" which means forgiveness. The aim is that the community is also encouraged to always ask forgiveness to the Creator. Gradually the habit of "handing out" apem cakes continues at salvation events ahead of Ramadan.
In Indonesia, a variant of appam is known as apem cake or apam cake. It is an Indonesian traditional cake or steamed dough made of rice flour, coconut milk, yeast and palm sugar, usually served with grated coconut. Indonesian households or community traditionally communally made cakes for celebrations and festivities. For example, the traditionally held Ngapem ceremony, the Yogyakarta Palace, is a royal household communally cook cake apem (Javanese version of appam) as a part of Tingalan Jumenengan the Dalem ceremony. It is quite similar to a cupcake. Just like cake putu it is derived from Indian influence on Indonesian cuisine.
This food is then known by the public as apem cake, which comes from an Arabic adaptation "affan" which means forgiveness. The aim is that the community is also encouraged to always ask forgiveness to the Creator. Gradually the habit of "handing out" apem cakes continues at salvation events ahead of Ramadan.
In Indonesia, a variant of appam is known as apem cake or apam cake. It is an Indonesian traditional cake or steamed dough made of rice flour, coconut milk, yeast and palm sugar, usually served with grated coconut. Indonesian households or community traditionally communally made cakes for celebrations and festivities. For example, the traditionally held Ngapem ceremony, the Yogyakarta Palace, is a royal household communally cook cake apem (Javanese version of appam) as a part of Tingalan Jumenengan the Dalem ceremony. It is quite similar to a cupcake. Just like cake putu it is derived from Indian influence on Indonesian cuisine.
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