APAM INDON

kuih apam indon.. ummi dapat dari sifu mamafami.. tapi resipi asal dari org lain rasanya..
saja nak cuba coz bhn yg diguna tu sume dah ada kat dapur.. tak susah pun..
Utk satu adunan tu ummi kukus satu acuan bulat yg kecik.. dan jugak 20 biji kekcawan.. org sibuk dgn cupcake tapi ummi wat cupapam je le.. 

 nurin pulak teramat le suka bila tgk makanan yg colorful ni.. thanks ye mamafami.. menjadi experimen saya kali ni.. sib baik babah kata sedap.. hehheee.. bukan nak puji diri tau.. tapi mmg sedap bagi sesapa yg tak suka makan kek yg ada mentega mcm le babah nurin ni.. next trial ummi ingat nak wat berlapis2 mcm kek lapis sarawak tu.. mesti lagi cun... 

Resipinya copy dari mamafami ye..


APAM INDON
Ingredients :
5 eggs
1 teaspoon ovalette
1/2 teaspoon vanilla essence (saya letak 1 sudu teh, nak hilangkan hanyir telur)
300 g flour
300 g castor sugar
250 ml coconut milk (I use fresh milk)
1/2 teaspoon baking powder
a pinch of salt
coloring of your choice

Method :

1. Prepare the steamer. To avoid water from dripping onto the cake, wrap the cover with a piece of clean towel.
2. Prepare the tin. Just layer it with greaseproof paper. Doesn't need to be greased.
3. Sift flour and baking powder. Set aside.
4. Mix salt and coconut milk. Stir till well dissolved.
5. In a mixer, place the eggs and ovalette. Beat on high speed till light and fluffy.
6. Pour in sugar, little at a time. Then vanilla essence.
7. Lower the mixer speed. Add flour bit by bit alternate with coconut milk. Cut and fold till well mixed.
8. Divide into 3 equal parts. And add a few drops of different coloring into each part and mix well. 9. Pour the first color into the tray and level it. Steam for about 10 minutes or until the top is no longer sticky.
10. Pour the second color and repeat the same procedure as # 9.
11. When the second layer is done, pour the final layer and steam for 25 -30 minutes on medium heat.


Selamat mencuba ye... mmg sedap....