Apom Berkuah is one of my favorite kuehs and I try to make it whenever time avails. Despite being a Peranakan signature “cuchi mulot“, I believe that it has its roots in Indonesian cuisine where it is known by another name Kue Serabi, and variations likening surabi or srabi. Even amongst Peranakan communities in Singapore, Malacca and Penang, the pronunciation also differ slightly from Apom Berkuah, to Apom Bokwa and Apom Bengkua. To the Malays from Kedah, Malacca and Sabah, it is called “Kuih Serabai“，with a slightly phonological shift in the terminal syllable, where it transits to become a diphthong in place of the short monophthongal vowel, a linguistic nuance we commonly observe across many Bahasa Melayu to Baba Patois lexicographical pairs. The word “Apom” which was derived from “appam“, a south Indian pancake popular in Kerala and Tamilnadu, is sometimes spelt as “apong” instead. Despite the numerous names, one thing remains the same for this kueh, and that is how delicious they are! So let’s see how we make them!