Mangrove, Kue Talam Api-Api, Avicennia Sheet Cake

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

Kue Talam Api-Api, Avicennia Sheet Cake

Kue Talam Api-Api (Avicennia Sheet Cake)
– 1/2 kg of prepared Avicennia fruit (blended)
– 1/4 kg sago palm flour
– 1 kg rice flour
– 1 cup grated coconut meat
– 1 cup shallots
– 1/2 kg palm sugar
– vegetable oil
– salt to taste
Mix rice flour, sago palm flour and Avicennia fruit in large bowl.
Spread out on a shallow baking sheet and steam until halfcooked.
Slice shallots very thin and fry in vegetable oil. Also fry grated
coconut meat in oil. Sprinkle on sheet cake and place baking
sheet in oven and bake at low heat until done.


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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