Whenever I am overseas, I love visiting the traditional “wet markets” which the locals go to for their groceries and daily produce. It provides a real glimpse of what the locals eat and the cuisines that develop as a result. During one of my recent visits to Melaka, I was brought to the Pasar Pulau Sebang morning market located at the heart of Tampin by a friend who guaranteed that I would love love love this place. And boy was she right!
Peranakan desserts and snacks are such a large and colourful collection of delectables that they warrant special attention on their own. Being a unique group with members from such different backgrounds and rich heritage, the sweet and savory treats which signify the Peranakan community are exemplary of this wonderful diversity. Look closely, and one would be able to identify easily the cultural elements from the origins of forebears where the Peranakan roots developed from. Just to name a few, we have Kueh Koo Merah and Popiah from the Chinese, Rempah Udang, Pulot Inti with Malay-Indonesian influences, Pang Susi and Kueh Blanda with Portuguese-Dutch origins and of course Roti Babi from the proximal colonial links, and these are only a teeny tip of the iceberg of the repertoire affectionately known as “Kueh Chuchi Mulot” to the babas and nyonyas.
Many of these kuehs apart from tasting really good, are symbolic with their cultural significance tightly woven into the customs and practices of the Peranakan tapestry of life in the yesteryears. Some are prepared specially for specific occasions, like kueh bakol for the Chinese New Year, and were enshrouded with much mysticism through a relay of “patangs” (taboos) which had to be observed to strict accordance for guaranteed success in their making. Some like kueh koo itam were made almost exclusively for ancestral worship and serving them during other joyous or celebratory events would only invite “koosmangat!” from the nyonyas with their overtly animated and dramatised “terpranjat” look, not forgetting a string of gossips that would soon follow and before long the extended family or even the whole community would know who “kentot“. Many of these kuehs, like kueh koo, kueh sarlat (gading galoh), kueh lapis beras (kueh genggang) are “colour coded”, so it mattered to many Peranakans “what” to serve “when”, to “whom” and in “which colour”. Like many of the earlier mentioned kuehs with specific “functions”, apom balek is no exception.
A short post to document an experiment as I was trying out a recipe for the Peranakan version of “apom balek“. Unlike the crispy and thin “apam balik” we typically see at the Malay food stalls in pasar malams, or the thick Chinese version called “min chiang kueh” we eat for breakfast, this version favoured by the Peranakans in Malacca and Singapore are much smaller and more dainty. Despite using the same mould, I don’t make apom balek as often as I do for apom berkuah, simply because I very much prefer the latter, especially with the irresistible kuah pengat pisang to go along. Nonetheless, I feel I do need to practice making this kueh which is important in many aspects of the Peranakan culture. So on goes with the experiment!