The Elusive Apam Pasang: A Traditional Treat in Perak
What is Apam Pasang?
Apam Pasang, also known as "Apam Kuale" in the local dialect, is a traditional kuih (cereal) that is highly sought after during Ramadan. It is a round, soft, and white kuih made from fermented rice and is often enjoyed with grated coconut or curry.
The Art of Making Apam Pasang
Traditional kuih maker Fairus Isa, 55, has been in the business for 34 years. She learned the skill from her late mother-in-law, Som Alang Said. Fairus explained that the preparation of tapai nasi, the base ingredient, takes about two days to achieve the right balance of sweet and sour flavors. "Only after that can we mix it with rice flour and sugar to make the perfect apam pasang," she said.
The Challenges of Making Apam Pasang
The lengthy preparation time is one reason why many entrepreneurs are hesitant to produce the delicacy for sale. Fairus started preparing the mixture as early as 8am, letting it rest for about five hours before steaming. "By 2pm, I can deliver the apam pasang to vendors at the Arena Kuala Kangsar Ramadan Bazaar," she said.
Sourcing Wild Banana Leaves
Fairus also faces the challenge of sourcing wild banana leaves, which are essential for wrapping the kuih. She added that making the kuih has become more efficient thanks to modern gas stoves that have replaced traditional wood-fired cooking.
The Love for Apam Pasang
For Ramadan, Fairus produces about 100 pieces of apam pasang from Monday to Friday, and increases this quantity to around 200 on weekends. Her loyal customers, including 63-year-old Nancy Mat Salleh, who has been a kuih vendor at the Arena Kuala Kangsar Ramadan Bazaar for 20 years, prefer to source apam pasang from Fairus rather than make it themselves. "The process is too long, especially when it comes to the tapai nasi. But happily, the kuih always sells out quickly because people love the taste," Nancy said.
Conclusion
Apam Pasang is a traditional treat that is highly sought after during Ramadan, but its tedious preparation process is one reason why many entrepreneurs are hesitant to produce it. Fairus Isa, a 55-year-old traditional kuih maker, has been in the business for 34 years and has mastered the art of making apam pasang. Her loyal customers prefer to source apam pasang from her rather than make it themselves, and the kuih always sells out quickly due to its unique taste.
FAQs
- What is Apam Pasang?
Apam Pasang is a traditional kuih (cereal) made from fermented rice and is often enjoyed with grated coconut or curry. - How long does it take to make Apam Pasang?
The preparation of tapai nasi, the base ingredient, takes about two days to achieve the right balance of sweet and sour flavors. - Why is Apam Pasang hard to find?
The lengthy preparation time is one reason why many entrepreneurs are hesitant to produce the delicacy for sale. - How do customers prefer to get Apam Pasang?
Customers prefer to source apam pasang from traditional kuih makers like Fairus Isa rather than making it themselves.