Steamed rice cake or known as apam beras in Malay is a well known kuih/snack sold in breakfast stalls. Appam usually served with grated coconut seasoned with salt but i prefer them as it is. This cute little appams comes in various colours begging for attention in those breakfast stalls and favourite among many and i'm one of them.
Very simple recipe with minimal effort and easy to find ingredients. Its time to take out my food colouring and stir some vibrant colours into the creamy mixture. I truly enjoyed playing with my colours. I prefer small and cute appams thus, i used small plastic daisy moulds but, you can steam them in your desired moulds. Sometimes i steam them on my 9'inch round cake tin and end up with one huge rice cake and cut them into slices to serve. The yeast acts as an activator to provide the light and airy texture to the delicious appam. The coconut milk adds a right balance of richness to this cutie pies.
Ingredients
2 cups wheat flour
1 cup cooked rice
3/4 cup granulated white sugar
1/2 tsp salt
1 tsp dry yeast
1 tsp baking powder
1 cup coconut milk
1 tsp sugar
1/4 cup lukewarm water
Methods
Boil water in a steamer. Grease the rice cake mould with vegetable oil making sure all the sides and nooks greased well.
In a bowl add lukewarm water,yeast and 1 tsp sugar. Leave for 5 minutes until the yeast activated and foamy.
In a grinder, add cooked rice,flour,water, 3/4 cup sugar and yeast mixture. Grind to a smooth paste.
Pour mixture into a bowl, add salt and baking powder. Mix well.
Divide mixture into 3 bowls and stir in the colours.
Pour mixture into greased mould and steam for 10-12 minutes or until the cake leaves the sides of the mould.
Remove from mould and serve hot
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