Apom Bokuah

Pancakes with Banana Gravy

In the olden days, apom bokuah was made from ground wet glutinous rice (pulot). The
glutinous rice grains had to be soaked overnight, then ground using the heavy batu boh
(round stone mill for grinding). The ground rice, still wet, would be wrapped in cloth,
pressed down by heavy weights to extract excess water. These days, processed glutinous
rice flour is used instead.

In researching this much cherished Nonya dessert, I spent nights deciphering the mind-
boggling method. All the various recipe versions had confusing distinctions for No. 1
coconut milk and No. 2 coconut milk, subdivided, recombined, with split portions of the
different types of flour. It was a mathematical challenge. I hope that this version below
does justice to what seemed like the most elaborate dessert recipe I have ever encountered.

290  Growing Up in a Nonya Kitchen ~ Sweet Rewards