mag



This cake is very famous among the straits born chinese (baba and nyonya). It should be well risen to make sure the cake is soft and well done. The fire should not be too high or the cake will burn easily. For best results use charcoal stove. Gas stove can also be used but make sure to control the fire.

Apam Ingredients:
A
  • 500 g rice flour
  • 25 g glutinuous flour
  • 300 ml coconut water
  • 150 ml thick coconut milk + 2 tbsp oil
B
  • 150 ml water
  • 50 g rice flour
C
  • 1 tsp instant yeast/  2 tbsp fresh yeast
  • 1/2 tsp salt
  • 1/2 tsp sugar
  • 1/4 cup luke warm water
Apam Berkuah Sauce ingredients:
  • 1/2 brown sugar
  • 2 tbsp sugar
  • 1 cup water
  • 1 tsp cornflour
  • 3 ripe banana (slice)
Method of cooking:
1. Mix all the ingredients A in a bowl. Beat for 5 minutes.
2. Put B in a pot, stir over low fire till it is gluey and thickens.
3. Add to A mixture. Add in C mixture
4. Let the mixture rest for 6 hours till it rises.

5. Prepare the sauce. Mix in all the ingredients and let it boil. Once thickens, put off the fire and let it cool.
6. When the mixture is well risen, heat up the apam mould. Rub some oil on the mould. Pour a few tablespoons of the mixture into the mould. Let it cook over medium heat. Lower the fire once a lot of bubbles can be seen.
7. When cooked, place the apam on a plate. Served with the prepared sauce.


Note:Once the dough has risen, do not stir the mixture. Just scoop a few tablespoons of the risen dough
into the mould and let it rise slowly.

2 Responses
  1. Nuno Says:

    Hi,
    Your recipe looks amazing, I will try to do it next weekend.
    I would like to know the name of the mould used in your pics and the size, I will try to buy here in Macau.
    Thanks.
    Nuno Morais


  2. mag Says:

    That's the apam berkuah mould. You can get it in some supermarkets. Usually the size is standard, about 6 cm in width. If you cannot get the mould, you can cook it one by one in a wok. Make sure the fire is small.


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