Food & Drink Magazine

Apam Nasi (steamed Rice Cake)

By Treatntrick
Apam Nasi (Steamed Rice Cake)
After a long time, I cooked any traditional treats or kuih (bite size dessert or snack)  for my family. This Apam Nasi was my late mum's favorite.  She used to prepare it when she had leftover rice for our  breakfast. My mom mix the flour just before going to bed and first thing in the morning, steamed these Apam Nasi.
What I noticed, most of our traditional kuih were mostly steamed since at that time an oven was not available even baking was  done using charcoal.
Added only half a cup of sugar but if you want it sweeter use 3/4 cup instead.  Used  red food coloring and the balance as it is but this is entirely up to you.  If you don't have that small plastic molds, use 7 in round pan and steam it for 30-40 minutes.
We enjoyed our Apam Nasi without coconut.   Halve the recipe if you have a small family, my recipe below yield 25 apam.
Apam Nasi (Steamed Rice Cake)
Yield  : 25 small cups
1 cup  cold cooked rice
1 cup rice flour
1 cup plain flour
1.5  tsp instant yeast
1.5 cups water
3/4 cup sugar
grated coconut + salt
food coloring of your choice
Blend rice, water and sugar in a blender until smooth.
Combine  sifted rice flour, plain flour and instant yeast in a mixing bowl.
Pour rice mixture onto dry ingredients, stir until well incorporated.
Divide batter into  2 or more if you like more colors.   Add coloring to each portion and leave to rise for 2-3 hours.
Heat water in a steamer until it  is boiling, steam your  grated coconut for 5 minutes. .
Grease your plastic mold with oil and put in the steamer just to warm them.  Fill the mold until full and steam over high heat  for 10 minutes.
Remove from heat and slide apam from the mold.
Serve with grated coconut if desired.
Apam Nasi (Steamed Rice Cake)
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