Apem Comal (Pemalang Specialty) Recipe

 Apem Comal is a beloved traditional snack from Pemalang, known for its soft, fluffy texture and slightly sweet flavor. By following this recipe, you can recreate this delightful treat at home and enjoy a taste of Central Java’s culinary heritage.

Ingredients:

500 grams of rice flour

150 grams of sugar

500 ml of coconut milk

250 ml of water

1 teaspoon of instant yeast

1/2 teaspoon of salt

Banana leaves or baking paper (for lining)

Instructions:

1. Prepare the Ingredients:

Begin by preparing all the ingredients. Rice flour is the primary component of Apem Comal, so make sure to use high-quality rice flour. Measure out 500 grams of rice flour and set it aside. Next, prepare 150 grams of sugar, 500 ml of coconut milk, 250 ml of water, 1 teaspoon of instant yeast, and 1/2 teaspoon of salt.

2. Activate the Yeast:

In a small bowl, dissolve the yeast in 250 ml of lukewarm water. Stir it gently and let it sit for about 10-15 minutes until it becomes frothy. This step is essential to activate the yeast, which will help the apem rise and become soft and fluffy.

3. Mix the Batter:

In a large mixing bowl, combine the rice flour, sugar, and salt. Stir well to evenly distribute the dry ingredients. Once the yeast mixture is ready, pour it into the dry ingredients. Gradually add the coconut milk while stirring continuously. Mix the batter until it becomes smooth and free of lumps. The consistency should be thick but still pourable.

4. Let the Batter Ferment:

Cover the mixing bowl with a clean cloth and let the batter rest in a warm place for about 1-2 hours. This fermentation process is crucial as it allows the yeast to work, giving the apem its characteristic soft texture and slightly tangy flavor. The batter should rise and become bubbly during this time.

5. Prepare the Steamer:

While waiting for the batter to ferment, prepare a steamer. Fill the steamer with water and bring it to a boil. If using banana leaves, cut them into squares or rounds to line the steamer trays or molds. If banana leaves are not available, you can use baking paper instead. The lining will prevent the apem from sticking and add a pleasant aroma.

6. Steam the Apem:

Once the batter has fermented and doubled in size, give it a gentle stir. Pour the batter into the prepared molds or trays, filling each one about three-quarters full. Place the molds in the steamer, making sure not to overcrowd them. Steam the apem over medium heat for about 25-30 minutes, or until they are fully cooked. The apem should rise and become firm to the touch.

7. Cool and Serve:

After steaming, remove the apem from the molds and let them cool on a wire rack. Apem Comal is typically enjoyed at room temperature, but you can also serve it warm. It’s best eaten on the day it’s made, but it can be stored in an airtight container for up to two days.

8. Serving Suggestions:

Apem Comal is delicious on its own, but it can also be paired with a variety of side dishes. Some people enjoy it with grated coconut mixed with a pinch of salt, or with a drizzle of palm sugar syrup for added sweetness. It’s a versatile snack that can be served as a light breakfast, a dessert, or a snack with tea or coffee.