Apam Tepung Beras (Watie) *

This is what I am going to share with you afterwards....

...but before that, let's take a look at what we had for lunch yesterday....

Oh mama, are you trying to challenge Watie? Oh how I wish I could. But you know what, before I entered the ring, I had to put up the white flag! Waking up at 4.50 am to cook? Huhuhuhu... I guess it's not me, not anymore that is. I used to do that when we were in Malawi. And that was because, Fajr time is around that time. And I don't normally sleep after Fajr. That's when I started lingering in my playground kitchen. So yes Watie, you're still the Queen of the Kitchen. Don't let hubby goes for outstations too often, we'll miss him.....opss pardon me... his lunch boxes!!!! Hahaha.....

Note : I DID NOT cook the above dishes... I bought it from a Siam Reastaurant because yesterday, Kak Ana and I went galavanting....

Now speaking of Watie, the other day when I visited her blog, I came across her Apam Tepung Beras and straight away copied it down and off to the kitchen. I was just curious to see, if my 'sumpahan Eno' is totally gone. Watie's recipe requires blended cooked rice unlike EJ's. So I just had to try it out to see the difference. Being a Kuih Apam lover.... I just loved both of them! And best part is, I have a smooth clean Kuih Apam and not the Polka Dots ones! Alhamdulillah... Thank you Watie for sharing this lovely recipe with us... Allow me to post it here for the reading pleasure of my dearest visitors...... thank you.....

APAM TEPUNG BERAS
Source : Watie

Ingredients :

1 cup cooked rice
2 cups rice flour
1 cup white sugar
1 1/4 cups water
1 teaspoon instant dried yeast
1 small packet ENO

freshly grated coconut
salt to taste

Method :
1. Blend rice with water till fine.
2. In an airtight container, mix flour, sugar and yeast. Mix well. Pour the blended rice into the mixture. Stir well.
3. Cover the container and keep for 4 hours.
4. Add ENO and stir gently till well mixed.
5. Add food coloring and keep aside for at least 5 minutes or so.
6. Spoon into the prepared moulds and steam for 15 to 20 minutes on high heat.
7. To be served with freshly grated coconut, steamed for a few minutes then add salt to taste.