Tuesday, February 2, 2010
APAM (STEAMED CAKE)
This apam is very challenging to make since it used yeast and must be kept for one hour or more, sometime it doesn't rise at all so it becomes just like unleavened bread which is hard and sticky. So do check the yeast whether it is still active if not just discard it. Another guide is that the water in the steamer should be boiling before steaming, recommended the lid to be covered with clean cloth to avoid water dripping onto the steamed cake.
3 cups all purpose flour
5 tablespoons rice flour
2 and 3/4 cups water
1 cup sugar
1 and 1/2 tablespoons instant yeast
1/2 cup warm water
1 teaspoon sugar
cake pan 10 inches diameter oiled
1 cup grated coconut (white part only)
a pinch of salt
1. Boil 2 and 3/4 cups of water and sugar until dissolved. Cool.
2. In a bowl, combine yeast, warm water and a teaspoon sugar until frothy about 10 minutes.
3. Put flour and rice flour into a mixing bowl. Make a well in the center, pour the yeast mixture.
4. Gradually add the syrup and food colouring, mix until well incorporated. Rest for one hour or until double the size.
5. Fill water in the steamer, cook until boiling and wrap the lid with clean cloth.
5. Pour the batter onto oiled cake pan and steam for 40 minutes or until a tester inserted comes out clean.
6. Steam the coconut of which salt is added for few minutes.
7. Remove the cake pan and place it into a pan filled with water to hasten the cooling process.
9. When completely cool, slice with sharp knife and top with grated coconut.