Seems like steamed food will be a frequent feature in this blog. Why, we had this hankering for traditional desserts more often nowadays! So brace yourself with another yummy delights...
Old time apam beras has been one of many popular breakfast or tea time delicacies in Malaysia. It comes in variety of colors though the traditional colors usually in white (natural), pink or yellow. But my sisters were being creative with their coloring so we had that lovely baby blue, light green, soft pink and lavender color for the apams!
The sweet kuih were steamed in a steamer for 15 minutes over high heat to achieve that blossomed flower look. Since we do not have the kuih lompang mould that was usually used when making this springy sweetness, the girls used mini muffin pan lined with small paper cups. Filling the cups almost full gave more substantial result in the appearance department. I must admit that using paper cups were quite challenging to peel it of. The small tin moulds is more preferable, but you'll just make do with whatever you have on hand.
Bottom line, the instructions provided by Ros at JintanManis was pretty easy to follow and we are looking forward to try more recipes from her large archives.
Rice Flour Apam
Recipe from JintanManis from Watiermanlife
1 cup cooked rice
2 cups rice flour
1 cup granulated sugar
1 1/4 cups water
1 teaspoon instant yeast
1 small packet of Eno (natural flavor)
- In food processor/blender : Blend cooked rice + water until smooth then add in sugar + flour + yeast. Process again till everything is mixed and smooth. Pour in a large covered container and let the mixture ferment for 3 to 4 hours (the fermented mixture will be frothy and bubbly)
- Once the fermentation done, stir in one small packet of Eno. Stir until fully combine. At this stage, you can divide the batter into a few bowls if you want to add different coloring to it. (A small drop goes a long way! So test with only a pin drop of color first. You don't want your apam to look like the picture below! That was my mistake from our first batch! Overtly pink!!!)
- Preheat steamer over high heat. Lightly oil moulds if using or line mini muffin pan with paper cups. Fill until almost full. Carefully place the moulds/pan in steamer and steam over high heat for 15 to 20 minutes
- Once cooked, unmould promptly to prevent sticking. Rolled the warm apam in grated coconut that has been added a little bit of salt and steamed
Combination of sweet and salty plus the springy texture of the apam itself is what makes it stands on itself. Have it with tea, and enjoy the rest of your day... ^_^