Apom Bokuah

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 va