APAM GANDUM

I was a bit late in catching up the blogging trend. I believe the trend now is "Cake Alunan Kasih" every now and then if you blog walking you will see friends testing the recipe, ya January 2011 belong to Alunan Kasih, I am still a few steps away from the trend. I just embarked on Apam making which was hot during the recent fasting month. Anyhow I don't mind being late, it is important that I learned, and here is my Apam Journey.

APOM POTONG aka APAM GANDUM

INGREDIENTS

For the syrup :

1 cup sugar / 1 cawan gula
3 1/2 cups water / 3 1/2 cawan air
screwpine leaves ~ knotted / daun pandan disimpul
food coloring ~ I chose orange color / warna pilihan

Boil the above ingredients till sugar dissolved. Leave to cool./ Masak semua bahan sehingga gula larut. Sejukkan.

For the yeast :

1 1/2 tablespoons instant dried yeast/ 1 1/2 sdb yeast kering (I used "mauripan)

1/2 cup lukewarm water / 1/2 cawan air suam

1 teaspoon sugar / 1 sdt gula

Mix the above ingredients and keep aside till the mixture bubbles./ Campurkan semua bahan dan biarkan sebentar sehingga adunan naik buih.

To be sifted :

3 cups flour / 3 cawan tepung gandum

1/3 cup rice flour / 1/3 cawan tepung beras

fresh grated coconuts (just the white part)/ kelapa parut

salt / secubit garam

PREPARATION

1. Pour the yeast mixture into th flour./ Tuangkan adunan yeast ke dalam adunan tepung
2. Add in the syrup. Stir well and let it stand for one hour in a container covered with damp cloth or clingwrap./ Masukkan air gula. Kacau sehingga sebati dan biarkan di dalam bekas selama satu jam - perap. Tutup dengan kain basah.
3. Pour the mixture into a baking tin./ Tuang adunan ke dalam loyang.
4. Steam for 40 minutes or till done. If you're using the small cups, then 15 minutes will be enough. Leave to cool./ Kukus selama 40 minit. Jika menggunakan acuan kecil kukus selama 15 minit.
5. Steam the grated coconuts for 5 minutes. Add in salt and mix well./ Kukus kelapa parut selama 15 minit dan masukkan garam.
6. Toss the cut apoms into the coconut and ready to serve./ Hidang apam bersama kelapa parut.

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Dalam permerhatian saya, January 2011, sebenarnya adalah bulan Kek Alunan Kasih. Sana sini kalau kita singgah ke dapur teman-teman semua tengah sibuk dengan Kek Alunan Kasih. Malah alunan kasih merebak sehingga se entero dunia, Austria, Finland Japan  dsb tapi saya di sini masih merangkak-rangkak mencuba resipi yang ditinggalkan oleh kebanyakkan kita, resipi APAM. Saya baru nak bermula belajar buat apam gandum, apam salju, apam kentang dsbnya.

Apa pun saya tak kisah, biar lambat janji saya cuba dan saya belajar. Untuk entry ini dan entry yang akan datang saya nak berkongsi pengalaman saya membuat APAM.

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Next Post - Apam Salju

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