APAM

Something I thought before was difficult to make...not anymore. No more. Alhamdulillah. My tqvm again to Rima. Resepinya dengan bahan2 yang disenaraikan saya rasa mudah dan juga cara membuat juga sangat mudah highly inspired me to try...mula2 dapat resepinya nak buat tiada nasi lebih...tangguh and tangguh. Dah kebetulan ada pisang saya cuba dulu resepi guna pisang, improvised,...kalau dak membazir je pisang yang tengah banyak tu...dah tak larat - rebus, kukus, sira...'why not buat apam pulak' sekilas datang fikiran.

So hari ni kebetulan ada nasi semalam tak abis lantas je saya terfikir nak buat apam...dan dalam fridge jugak ada tapai pulut juga takde sapa dah nak sentuh. Apa lagi petang tadi gode gode lah sediakan bahan2, lepas solat maghrib terus je sediakan alat pengukus dan acuan. Saya masih mengguna acuan muffin sebab saya ada acuan ni je..huhu. Acuan apam proper memang saya tidak ada...selepas ni boleh lah nak beli acuan apam yang comel2 tu kan..

Dah siap, cuba rasa satu, pastu satu lagi, satu lagi... mak aiii sedapnya...(puji diri sendiri, masuk bakul angkat sendiri, no hal la kan...human rights?kehkehkeh)...besides, very happy got to learn some knowledge, 'the making of apam..'yay!

Here, again the recipe:

3 C rice flour
1 C flour
2 C granulated sugar
1 pack dry yeast (11 g). I used 1 tbsp full
2 C cooked rice. I added 1/2 C fermented glutinous rice
3 C water
1/2 grated coconut steamed + pinch of salt

Put all ingredients except the cooked rice (and fermented glutinous rice) and water into a container. Mix well and set aside.

Grind cooked rice + fermented gluti.rice with water till smooth.*

Pour* into the flour mixture and stir well combined. Cover with cling wrap.

Let it set for an hour (or the batter had become frothy)

Meanwhile heat the steamer and lightly oil and steamed the mould briefly

Pipe in or scoop the batter into the mould and steamed for 15 mins over medium heat.