Mangrove, Gemblong Api – Api, Avicennia

Written by on June 17, 2012 in Bali Food with 0 Comments

Gemblong Api – Api, Avicennia

Gemblong Api – Api
– 250 grams of prepared Avicennia fruit
– 2 tablespoons granulated sugar
– 350 grams of grated coconut
– 50 grams flour
– 250 grams vegetable oil
– salt to taste
– water
Steam and blend the Avicennia fruit. Mix the blended fruit with flour, coconut, salt
and water until the mixture reaches a doughy consistency. Role the mixture in 1
cm diameter pieces, cut 8 cm long and then spit and open (butterfly). Heat oil
in a wok and then fry pieces until golden. Remove fried cakes from oil and roll in
sugar. Cool and serve.


This tree is identified by its furry fruit and furry leaves (underside). The fur on the leaves conserve water by trapping a layer of insulating air and thus reduce water loss through evaporation.

Uses as food: The seeds are boiled and eaten, in some places, they are sold in markets as vegetables. The fragrant flowers produce nectar and are pollinated by insects. Avicennia produces some of the best honey.

Other uses: This fast growing mangrove tree is among the few used in replanting mangroves to protect coastlines (the others are Sonneratia and Rhizophora). It is rarely used to make charcoal and is used as firewood only to smoke fish or rubber.
Roots: pencil-like pneumatophores emerge above ground from long shallow underground roots.
Leaves: Satiny green above, underneath densely furred, yellowish brown.
Flowers: Small, yellow, several together, forming a cross-shaped inflorescence.
Fruits: Woolly flat capsule containing one seed, green to yellowish brown.

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