Saturday, January 24, 2015
Steamed Apam - 阿邦蛋糕
Are they huat kuih or kuih Apam? They are the same thing. Malay calls it Kuih Apam, Chinese calls it fatt koh or huat kuih. . I personally do not quite like the texture of this kuih , because it is quite sticky. However, they are still delicious and fragrant.
Recipe: source from Steamed Cake & Kuih Muih
140 g rice flour
1 teaspoon instant yeast
200 ml thick coconut
115 g plain flour
1 teaspoon baking powder
150 g caster sugar
120 ml water
20 ml fresh pandan juice (extracted from pandan leaves)
1) Boil caster sugar, water and pandan juice in a pot until the sugar is dissolved, remove from heat, leave to cool and strain.
2) Add in ingredients A mix well thoroughly until no lumps and smooth mixture. Leave and cover to rest or 1 hour.
3) Lightly grease the small cups, spoon mixture till 3/4 full, top with some pumpkin seeds. Steam for 15- 20 minutes over high heat.
4) When cool, remove cakes from the small cups (moulds), ready to serve.