Saturday, June 25, 2011

APAM BERAS V4 - TAPAI VERSION

Apam Beras aka Rice Cake is another Malaysia favorite delicacy. Popular among the Malay and Chinese. In fact this kuih is also popular among the South East Asian, each country has their own version of rice cake. In Malaysia itself we have a few variations. The kuih used steaming method and the mixture has to be fermented for a while, as short as one hour and as longer to overnight. The highlight of this kuih is that  it has to blossom and crack on the surface. To the Chinese this signified prosperity.

There are few ingredients used to make the kuih blossom well, some used Tapai - fermented rice, some used ENO and some used double action baking powder. However the the original rice cake call for tapai - fermented  rice. You can either make your own tapai or get a store bought tapai from the Malay Cake stall. For this recipe I used the store bought tapai. I divided the the batter into two, one I added ENO - the blue color ENO and the other one I made it plain. I just wanted to see the differences. So here's the verdict of my experiment:-


INGREDIENTS
1 packet rice flour - used the lotus brand /1 kampit tepung beras cap teratai
4 cups water / 4 cawan air
1 1/2 cup sugar / 1 1/2 cawan gula
1 cup fermented rice / 1 cawan tapai

PREPARATIONS:
  1. Combine all ingredients and blend / Masukkan kesemua bahan2 kedalam blender
  2. Blend till smooth and sieve ingredients. Sieve the ingredients 3 x / Blend hingga sebati dan tapiskan adunan sebanyak 3x
  3. Pour ingredient into a bigger container and leave to ferment for 6 hours / Masukkan kedalam bekas dan biarkan adunan kembang.simpan dalam 6jam.
  4. Add coloring of your choices.
  5. Panaskan kukusan,masukkan acuan kedalam kukusan sebentar,bubuh sedikit minyak. / Heat up steamer, steam the mold first, lease with a bit of oil
  6. Masukkan adunan kedalam acuan tadi,masukkan 3/4 bahagian./ Pour mixture 3/4 full
  7. Kukus 15-20 minit. / Steam for 15 - 20 minutes.
  8. Leave to cool and serve with white grated coconut / Biarkan sejuk dan hidang bersama kelapa parut putih.
Add 2 tbsp ENO and steam with Chinese Tea Cup 

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Ini Apam Beras Makoke ambil dari Dapur Kak Asma, tenguk yang dibuat oleh Kak Asma mekar segar bugar terasa teringin pula. Kalau tidak silap saya ini merupakan resipi Apam Beras saya yang ke empat version 4 lah kiranya V4, saya udah test semua, yang menggunakan yis, double action baking powder dan yang ini menggunakan tapai beras. Suka resipi ini sedap baunya, rasa masam-masam tapai memang syok. Saya bahagi adunan kepada dua, adunan pertama saya biarkan begitu aje danwarnakan pink dan putih dan adunan selebihnya saya letakkan 2 sdb ENO warna biru dan kukus dalam acuan lompang biasa. Wow.... tak tahulah adakah disebabkan ENO tu apam tu merekah, tapi itulah hasilnya.

Next Post - Breakfast Menu

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    1 comment:

    Family Blog said...

    Salam. Baru ada kesempatan meneroka blog akak ni..Sangat menarik, memang best...Bahagian kuih Apam ni mengoda saya teruslah...Saya paling suka makan Kuih Apam beras (tapai). Dulu mak saya buat kuih ni untuk di jual..Tapi sayang sekali anaknya ni tak reti nak buat. Bab Tapai nasi tu yang selalu tak menjadi..Orang kata kalau buat tapai tak boleh muka masam...Kalau ikutkan saya buat tapai dah senyum sampai telinga dah, tak menjadi juga...Hihihii..Insya Allah, nanti nak mencuba lagi...Terima kasih kerana sudi berkongsi resepi...Bolehlah saya menimba ilmu dari blog akak ni....

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