Apam Dot Dot Dot

T.H.E R.A.M.B.L.I.N.G.S

Madu dan Kayu Manis - siapa pernah terfikir?

Madu merupakan satu-satunya makanan atas muka bumi yang tidak akan basi mahupun rosak. Apa yang terjadi hanyalah ianya ''bertukar jadi gula''. Realiti sebenarnya, madu tetap madu.Bagaimanapun, bila ditinggalkan di tempat yang gelap dan sejuk pada waktu yang lama ianya akan men''hablur'' atau kristallized. Apabila ini berlaku , didihkan sedikit air dan masukkan bekas yang berisi madu ke dalam air panas , dan tutup api dari terus menyala, dan biarkan madu cair secara biasa tanpa pendidihan. Ianya akan tetap kekal sebagai madu dari segi perubatan dan keadaan.Jangan didihkan madu atau masukkan ke dalam mikrowave, ini akan membunuh atau merosakkan enzim-enzim berguna di dalam madu.

Syarikat ubat (ubat-ubatan moden) tidak suka perkara ini kecoh di dalam masyarakat yang mana fakta menunjukkan madu dan kayu manis : campuran madu dan kayu manis boleh menyembuhkan hampir kesemua penyakit. Madu boleh didapati di semua negara dunia. Para saintis juga menerima bahawa madu merupakan ubatan ''Ram Ban'' (paling berkesan) terhadap semua jenis penyakit. Madu boleh digunakan tanpa tanpa sebarang kesan sampingan untuk apa-apa jenis penyakit. Sains moden juga mengatakan bahawa walaupun madu adalah manisan, tetapi apabila diambil pada dos yang betul sebagai ubat , ianya tidak akan memberi kesan buruk termasuk pada pengidap kencing manis.

Ini di antara kajian dari saintis barat :

PENYAKIT JANTUNG : Buatkan serbuk kayu manis. Sapukan madu dan serbuk kayu manis pada roti dan makan secara tetap setiap hari semasa sarapan (sebagai ganti dari jem). Ini akan mengurangkan kolesterol di dalam pembuluh darah (arteri) dan menyelamatkan pesakit dari serangan jantung (heart attack). Juga, bagi yang sedia ada atau pernah diserang serangan jantung , apabila amalan ini dibuat secara harian, ianya akan menjauhkan pesakit berbatu-batu dari serangan seterusnya. Penggunaan secara tetap amalan di atas akan mengurangkan kesukaran bernafas (membetulkan pernafasan) dan akan menguatkan jantung mengepam. Di Amerika dan kanada , pelbagai jururawat di rumah telah merawat pesakit secara jayanya dan juga didapati bahawa pada satu tahap umur, pembuluh dan salur darah (arteri dan vein) akan hilang flexibilitinya (kekenyalan) dan akan mudah tersumbat , madu dan kayu manis akan mengembalikan semula sifat asalnya.

Bersambung........

Rujukan : Dr Zulkifli Sharif

Allah sebaik-baik penyembuh , Dia menurunkan penyakit dan Dari Dia disembuhkan segala Penyakit. Assyafi , Arrahman ArRahim. Kepada Allah kita mohon pertolongan...wa iza marid tu fahuyashfin!!

T.H.E R.E.C.I.P.E

APAM DOT DOT
Posted by MamaFaMi
Recipe in English can be found : HERE

Bahan-bahan :

(A)
3 butir telur (dari dalam peti sejuk)
275g tepung gandum
220g gula kastor
150g susu segar (mama guna Dutch Lady)
3 sudu kecil serbuk penaik
1 sudu kecil ovalet
1 sudu kecil esen vanilla

(B)
Blueberry filling - masukkan ke dalam piping bag
pewarna makanan yang digemari

Kaedah penyediaan :

1. Masukkan semua bahan-bahan A ke dalam mangkuk adunan.

2. Pukul dengan kelajuan tinggi selama 6 hingga 8 minit sehingga adunan menjadi putih dan gebu.

3. Bahagikan adunan kepada beberapa bahagian mengikut warna yang diingini.

4. Masukkan beberapa titik pewarna ke dalam bancuhan dan kaupbalikkan biar sebati.

5. Paipkan sedikit adunan ke dalam mangkuk kukusan beralaskan kertas cawan. Paipkan sedikit inti dan paipkan adunan sehingga 3/4 penuh.

6. Paipkan pula titik-titik di atas adunan tadi. Cara pembikinan boleh dirujuk pada gambarajah yang disertakan bersama.

7. Panaskan kukusan. Dan kukus kuih apam dalam api sederhana kuat selama 10 hingga 12 minit.

8. Sedia untuk dihidangkan.

Have a nice day!

Apam Kampung Perisa Ros

APAM KAMPUNG PERISA ROS
Posted by MamaFaMi
Source : Puan Yatie

Ingredients A:

2 teaspoon instant dried yeast
1/4 cup lukewarm water
1 teaspoon castor sugar

Ingredients B:

2 cups flour
1/2 cup sugar
1 1/4 cup water
a pinch of salt
1 teaspoon rose essence
a few drops of pink food coloring

Method :

1. Mix ingredients A in a small bowl. Leave to bubble for about 5 minutes. If it does not bubble, that means your yeast is not good.

2. Mix all ingredients B in a bigger bowl.

3. Pour the fermented ingredients A into B and stir to mix. Cover the bowl with cling film and keep aside for 1/2 hour.

4. Grease a 9" x 9" x 3" tray with a bit of oil. (I used the silicone moulds and no greasing is needed. Easy peasy because I am lazy!)

5. After 1/2 hour, remove the cling film and give the batter a good stir. Pour into the prepared tin.

6. Prepare the steamer and when it's ready, steam the kuih for 40 minutes. If using the moulds like mine, steam for just 20 minutes.

7. Once cooled, slice the apam and serve with some freshly grated coconut mixed with a bit of salt.

Note :

Make sure you do not over ferment the batter. It will turn sour and when you steam them, they will drop.

Have a nice day!

Apam Kampung Perisa Pandan

F.O.R T.H.E S.O.U.L

Something for us to ponder.....



T.H.E R.E.C.I.P.E

APAM KAMPUNG PERISA PANDAN
Posted by MamaFaMi
Source : Puan Yatie

Ingredients A :

2 teaspoon instant dried yeast
1/4 cup lukewarm water
1 teaspoon castor sugar

Ingredients :

2 cups flour
1/2 cup sugar
1 1/4 cup water
a pinch of salt
1 teaspoon pandan essence
a few drops of green food coloring

Method :

1. Mix ingredients A in a small bowl. Leave to bubble for about 5 minutes. If it does not bubble, that means your yeast is not good.

2. Mix all ingredients B in a bigger bowl.

3. Pour the fermented ingredients A into B and stir to mix. Cover the bowl with cling film and keep aside for 1/2 hour. 

4. Grease a 9" x 9" x 3" tray with a bit of oil. (I used the silicone moulds and no greasing is needed. Easy peasy because I am lazy!)

5. After 1/2 hour, remove the cling film and give the batter a good stir. Pour into the prepared tin.

6. Prepare the steamer and when it's ready, steam the kuih for 40 minutes. If using the moulds like mine, steam for just 20 minutes.

7. Once cooled, slice the apam and serve with some freshly grated coconut mixed with a bit of salt.

Note :

Make sure you do not over ferment the batter. It will turn sour and when you steam them, they will drop.

Have a nice day!

Apam Kampung

T.H.E R.A.M.B.L.I.N.G.S

Two days ago, when I checked my email, I was confused when I read the comment by Amelia. She had mentioned Butter Cake. What butter cake???

So I went to my website and wallahhhh... there IS a RICH BUTTER CAKE entry! OMG OMG OMG...

I had put that entry in the queue to be posted but totally forgotten about it. Thank goodness, that entry was a complete entry, and presentable to be posted. At times I have the habit to just type the recipe in advance and left it in the draft box to be edited later. I guess I should stop doing that huh? Lesson learnt!

T.H.E R.E.C.I.P.E

Thank you Mat for sharing this simple recipe with us...

APAM KAMPUNG
Posted by MamaFaMi
Source : Che Mat Gebu

Ingredients :

200g flour
50g rice flour
85g brown sugar
6g instant dried yeast + 1/4 cup water (stir to dilute the yeast)
1 cup water

Freshly grated coconut (just the white part) + a bit of salt (mix well)

Method :

1. Combine flour, rice flour and brown sugar. Mix well.

2. Add in the diluted yeast and stir.

3. Add water a little at a time and stir till smooth.

4. Grease an 8 inch tray with a bit of cooking oil. Pour the mixture into the tray and leave to prove for about an hour or till the mixture had rised well.

5. Prepare the steamer and steam the apam for 40 to 45 minutes. Cover your steamer lid with a clean towel.

6. Remove from the steamer and leave to cool before cutting.

7. Serve with the freshly grated coconut.

Have a nice day!

Apam Snow White

T.H.E R.A.M.B.L.I.N.G.S

Just when you're not in your best mood, someone should place a nice comment on your entry.

Dear Mama,
Thank you so much for sharing the soto recipe .... Hv tried many other recipes but this is definitely the Best !! ....even my bibik bilang ... Maam, sedap bangat !! Seperti di kedai ... Thks again.

Winnie - Johor

Thank you Winnie for making my day and cheering me up again. I am glad the Chicken Soto recipe suits your tastebuds.

I hope as the day goes by, my mood won't go down the drain again. Huhuhu...

T.H.E R.E.C.I.P.E

Since I have some leftovers rice, I decided to make some apam for Iftaar. And I was right to choose this recipe as it turned out to be soft and lovely. I made half the recipe and managed to get quite a lot. So I shared some with my neighbour Sae. Thank you to qnq910 of MyResipi for sharing this recipe with us. I reduced the amount of sugar though and it was just right to me.

APAM SNOW WHITE
Posted by MamaFaMi
Adapted from : qnq910 @ MyResipi

Ingredients :

3 cups rice flour (I used Teratai brand)
1 cup flour
1 1/2 cups white sugar
11g instant dried yeast (I used Mauripan)
2 cups cooked and cooled rice
*3 cups water

Method :

1. Mix rice flour, flour, white sugar and yeast in a container.

2. Blend together rice and water very well to make a batter of dripping consistency.

3. Pour the rice mixture into the flour mixture and mix well. Cover the container and leave to ferment for about an hour.

4. Prepare the steamer. Grease the plastic cups with a bit of cooking oil.

5. Pour the mixture into the prepared cups and steam for 10 to 15 minutes. You may put a bit of coloring into the mixture if you like.

* Note :

Do not add more water to the recipe as the amount mentioned is just nice. The mixture may look thick at first but after an hour, it'll become runny.

Have a nice day everyone!

Apam Jambu

Many thanks to Ucu Bakery for sharing this lovely recipe with all of us. Allow me to re-post it here for the reading pleasure of my visitors. Thank you.

APAM JAMBU

Posted by MamaFaMi
Source : Ucu Bakery

Ingredients :

2 large eggs

2 cups cake flour (I used all-purpose flour)

1/2 cup evaporated milk (I used IDEAL brand)

1/2 cup plain yogurt

1 3/4 cup castor sugar

1 teaspoon ovallette

1 teaspoon vanilla essence (I substitued with rose essence)

1/2 teaspoon double action baking powder

pink food coloring

Method :

1. Prepare the steamer. Line the mini souffle cups into the steamer tray or if you're using the papercups, then place them in the plastic cup.

2. Mix all the ingredients together and beat at high speed till light and fluffy.

3. Remove 2 tablespoons of mixture and add some pink food coloring. Mix well.

4. Pipe the plain colored mixture into the souffle cups, pipe till almost full cup. Then dot a few red mixture on top of the plain mixture.

5. Steam for about 15 minutes.

Have a nice day!

Apam Gula Melaka

Thank you Che'Iza for sharing this easy and nice recipe with all of us.

APAM GULA MELAKA
Posted by MamaFaMi
Source : che'iza of Myresipi dot Com

Ingredients :

* 1 cup water
* 1/2 cup palm sugar (gula Melaka) - cut to small pieces
* 1 screw pine leaf (daun pandan)

2 cups flour
1 teaspoon dried yeast
3/4 cup water
3 tablespoons sugar
pinch of salt

Method :

1. Boil the ingredients marked with * till sugar dissolved. Put through a sieve and set aside to cool.

2. Mix the rest of the ingredients in a big bowl.

3. Pour the cooled syrup into the dry ingredients and mix thouroughly.

4. Cover the container and leave to rise for 40 minutes or till triple the amount.

5. Grease a baking tin with oil and leave for 5 minutes.

6. Pour the mixture into the tin and steam for 30 to 35 minutes or till a skewer inserted into the kuih apam comes out clean.

7. Leave to cool before cutting. Serve with fresh grated coconut mixed with a bit of salt.

Have a great day everyone!

Apam pisang

T.H.E R.A.M.B.L.I.N.G.S

Hello all... still remember me? I know I've been missing from the blog world these few weeks. I was pretty tight up with the unfinished chores and towards the end of the day, I am just too tired to be infront of the laptop. My priority is my beauty sleep! Well, if looking from the positive side, I had been behaving very well lately. Slept not later than 11 pm! Surprise surpriseee.... :D

Syahmi had started attending tuition classes at nights. So nowadays, I have less time at home. We are out most of the nights during weekdays. The days that Syahmi had only an hour tuition, we will just park the car somewhere near the tuition centre and there we wait for him to finish. There are times, we even fell asleep while waiting. But rather than driving to and fro and waste our time and not to mention petrol, we'd rather wait.

And I have to admit, I had not been doing much baking or other experiments in the kitchen. Believe me if I said, my oven had a good one week rest! It must be wondering, what's wrong with my owner? Retired? Hahahaha...

Anyway, I'll be posting whenever I have something to share and whenever time permits ya. To all, thank you for not giving up on me... love ya....

T.H.E R.E.C.I.P.E

Tried this recipe, kidnapped from Che Mat Gebu's Website. I had to adjust the amount of sugar, probably because the bananas that I used is not so sweet. Speaking of Mat....

CHE MAT GEBU WILL BE INTERVIEWED BY PAK NIL AT RADIO ERA, TOMORROW (19TH MAY, 2011) MORNING AROUND 9PM IN THE RIUH PAGI ERA SLOT.

To listen to ERA online, you can click at WEBSITE RADIO ERA

Don't anyone dare call me that time as full concentration will be given to the interview! Hahahahaha... But honestly, I just can't wait! All the best Mat...

APAM PISANG
Posted by MamaFaMi
Source : Che Mat Gebu's Website

Ingredients :

150 g ripe bananas
1/2 teaspoon bicarbonate of soda
pinch of salt
2 eggs (medium size)
100 ml corn oil
1/2 cup brown sugar
a few drops of banana essence
1 cup flour*
1/2 teaspoon baking powder*(* sift together)

Method :

1. Grease the baking tray with a bit of oil. Set aside.
2. Mash bananas with bicarbonate of soda and a pinch of salt. Set aside.
3. Beat eggs, corn oil and brown sugar till creamy.
4. Add in the mashed bananas and the banana essence. Mix well.
5. Fold in the sifted flour.
6. Pour into the prepared baking tray and steam for 15 minutes or till done. Serve with fresh grated coconut.

T.H.E A.C.T.I.V.I.T.Y

Thank you Aza....

Fruit Tarts

Puding Pelangi

Have a nice day!

Apam Mekar

T.H.E R.A.M.B.L.I.N.G.S

Just now, my sister called and she's really impressed with me. Two entries in one day! Well, I'll just make her more impressed, with THREE entries today.

Why? Because today's my hubby's birthday. Mmm what does that have to do with my updating the blog more than twice?
Nothing! Hahaha....

Latest update : Mak Chu, you will surely be very proud of me today. I not only update trice, but FIVE ENTRIES today!
Check MamaFaMi's Journey of Life ~~ here
and also MamaFaMi's Fotopages ~~ here

T.H.E B.R.E.A.K.F.A.S.T M.E.N.U

Fried Kue Teow

T.H.E R.E.C.I.P.E

Thank you Kak Liza for the recipe. I did a few adjustment... derhaka tuh... hehe...

APAM MEKAR
Adapted from : Chef Hanieliza's Blogspot

Ingredients :

125 g castor sugar
1 egg
1/2 teaspoon vanilla essence
1/4 teaspoon rose essence
100 ml fresh milk
150g flour
1/2 teaspoon ovalette
pink food coloring

Method :

1. Prepare the steamer. Heat the small cups that we're going to use for steaming the kuih.

2. Beat sugar and egg till light.

3. Add in vanilla essence and rose essence.

4. Add fresh milk, flour and ovalette. Beat till thick and creamy.

5. Divide into two equal portion. Add pink coloring to one of the portions.

6. Spoon the mixture into the prepared cups till full.

7. Steam on high heat for 12 to 15 minutes.

8. Remove from the cups and ready to serve.

Note :

I find my kuih apam mekar are stuck to the cups. Next time round, I will use the small papercups.

APAM MEKAR
Versi asal Chef Hanieliza

Bahan-bahan :

250 gm gula
2 biji telur
1 s/k esen vanilla
200 ml susu segar
300 gm tepung gandum
1 s.k ovallate
pewarna merah dan hijau
acuan kertas

Kaedah penyediaan :

1. Panaskan kukusan
2. Pukul gula dan telur sehingga kembang dan gebu.
3. Masukkan essen vanilla dan pukul lagi.
4. Masukkan tepung gandum, susu dan ovallate. Pukul lagi sehingga gebu.
5. Bahagiakan adunan kepada 3 mangkuk.
6. Masukkan perwarna merah dan hijau dalam mangkuk yg berasingan.
7. Masukkan adunan dalam pelastik piping bag setiap warna yg berlainan.
8. Picitkan serba sedikit setiap warna kedalam acuan kertas.
9. Letakkan acuan kertas dalm acuan apam dan kukus selama 15 minit.
10. Bila telah masak angkat dan hidangkan.

Nota :

jika tak mahu warna -warni..just masukkan coklat cair sebahagian adunan dan sebahagian lagi biarkan plain [warna asal]..
dan masukkan dua-dua dalam paper-cup dan kukus saperti biasa dengan api besar

Apam Polka Dots & Jalur

T.H.E R.A.M.B.L.I.N.G.S

To my dearest Pak Busu... you are the best Uncle in this whole wide world!

T.H.E R.E.C.I.P.E

It is known as Apam Dot Dot. After seeing one after another blog serving this cute looking Apam, I just had to try it out myself. When I mentioned the name to my sister, she had asked, why must you call it dot dot...it sounded like the movie... Perempuan Isteri dan dot dot dot. Hahaha... Mak Chu and her funny ideas. So I said, let me just change the name slightly and call it Apam Polka Dots... happy now Mak Chu?

I had copied the recipe from Madamme Hana's Blog. Thank you Hana for sharing and thank you to whoever first created this recipe. Allow me to copy and paste the recipe here for my future reference. Thank you...

POLKA DOTS AND STRIPES APAM
Source : Hana

Ingredients :

3 egg - from the fridge
275g flour
220g castor sugar
150g fresh milk
3 teaspoons baking powder
1 teaspoon ovalette
1 teaspoon vanilla essence

Blueberry filling - put in a piping bag
Food coloring

Method :

1. Place all the above ingredients except the filling and food coloring in a mixer bowl. Beat at maximum speed for 6 to 8 minutes.

2. Divide the mixture into a few equal portion depending on how many colors you intend to use. Add color to each portion. Mix well.

3. Pour the mixture into separate piping bags.

4. Pipe the mixture into the apam cups lined with paper cups. Pipe half the cup. Then pipe some filling in the middle and top it with more mixture till 3/4 full. Then dot it with a different color.

5. Steam in the prepared steamer (make sure the water is boiling) for 10 to 15 minutes on medium heat.

APAM POLKA DOT DAN JALUR
Sumber : Hana

Bahan-bahan :

3 biji telur - dari peti sejuk
275 gm tepung gandum
220 gm gula halus
150gm susu segar
3 sudu teh baking powder
1 sudu kecil ovallete
1 sudu teh esen vanilla

Filling blueberry secukupnya (masukkan ke dalam piping bag)
Pewarna

Kaedah penyediaan :

1. Masukkan semua bahan apam ke dalam mangkuk mixer dan pukul kelajuan maxima selama 6 - 8 minit.
2. Bahagikan adunan kepada beberapa bahagian & titiskan pewarna mengikut citarasa.
3. Masukkan setiap warna ke dalam piping bag (atau beg plastik yang bersih).
4. Picitkan sedikit adunan ke dalam mangkuk kertas yang telah disusun di dalam acuan lompang.
5. Picitkan blueberry filling secukupnya.
6. Picitkan lagi adunan yang berlainan warna sehingga ¾ penuh.Kemudian dot dot kan dengan warna pilihan.
7. Kukus didalam kukusan yang telah dipanaskan selama 10-15 minit.

Nota dr Hana:
Jangan buka api besar semasa mengukus. Guna api sederhana je yer! Kalau tak nanti pecah aka kembang mekar setaman! jadik ler kang apam mekar! hihi.. (berdasarkan pengalaman..:D).
Buh esen vanila utk mengurangkan bau telur.

Have a nice and safe weekend ahead.

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.

Apam Tepung Beras (EJ) *

It's been 3 days without any updates in my blog! Mmm, I thought I had just updated my blog yesterday! See how time flies.... or is it, I am the one letting time flew just like that? Truth is... whenever hubby is around , time is ever so jealous of me! Hadn't had the chance to stay long infront of the laptop since Friday. We were always in and out of the house... and I like it... Thousand apologies......

Anyway, here I am and will feed all of you with new recipe... but first and foremost, allow me to let this out.....

...YAHOOOOO... MAMA BEBAS DARI 'SUMPAHAN' ENO...

Phew... don't I feel good! I feel great! Hahaha... I've tried quite a number of Apam Eno, only to produce Apam Eno Chicken Pox, as I called it. The surface of the kuih apam is full of 'freckles'! I don't know where I went wrong but that's how it would be in each trial until I came across this recipe at Maz Bahrain's blog and decided to give it a try. She got the recipe from Zana's Fotopage who took the recipe from EJ's Fotopage. Phew, luckily EJ had forgotten where she got the recipe from or this will keep going on and on and on. Hahaha.... I made the right decision to give this recipe a try! When it's time to open the lid of the steamer, I recite Bismillahirrahmannirrahim for so many times before lifting up the lid. And what I saw in the steamer just made my day. But before that, I was actually really inspecting the kuih apam, to see if there are any freckles anywhere. And I am just so happy to see none. So thanks to the owner of the recipe, EJ, Zana and Maz for this wonderful recipe. It's indeed a keeper... thank you thank you thank you sooooo much all of you........ muahhh...

Here's the recipe which I had obediently followed without any alterations, adjustments or whatsoever. See.. I am a good girl, am I not? *wink*

Courtesy of Syahmi's Lumix

APAM TEPUNG BERAS

Yields : 12 pieces

Ingredients :

100g rice flour (not sure what brand. I threw the plastic away. Must be 'gajah')
50g sugar
130g water
2g yeast (approximately 1/2 teaspoon)
2g ENO (original)
Food coloring

freshly grated coconut for garnishing (I omit this because I don't have it at home)

Method :

1. Mix rice flour, sugar, water and yeast.
2. Stir till sugar dissolves. Keep in an airtight container for at least 4 hours to ferment.
3. Get the steamer ready.
4. Add food coloring and ENO into the fermented mixture and stir lightly till well mixed. Leave covered, for 5 minutes.
5. Spoon the mixture into the prepared cups. Steam for 15 to 20 minutes.
6. Serve with freshly grated coconut.

Mama's Sony

Apam Koko

.....at times, whatever I said I am able to do, turned the other way round... that will be revealed in my upcoming entry...

Well the story continues.... Sal had asked me if I could whip up something nice and soft for her to bring to her MIL's place. She suggested for Apam. And I confidently said Yeah Sure... sometimes my confidence is scaring me! Hahaha... A day before the collection date, I tried a new apam recipe. Well, that one didn't turn out nice. So I said to myself, let me just use the recipe that I've used before. And on THE day, I got to work. I was so upset with the outcome. Macam kena sumpah je mama punya kuih apam tu... huhuhu... Since I ran out of time, I just gave Sal to taste. Luckily besides the apam, she wanted some savory tarts. At least that saves the day!

When I came back home from sending the goodies to Sal, I saw my steamer on the stove and still not satisfied with the failure that I've just bitterly accepted, I went on the net and start browsing for new apam recipe. My 'hop' brought me to Am's Kitchen and chose Apam Koko among all the other apam recipes that she had served in her blog. Thank you Am for healing my disappointment for that day. And Ain, you're just the lucky ones to get both unfailed products. Ain had emailed me, whenever I am making anything for orders, just make a few extras for her to taste. So this is her first time tasting my food. Thanks Ain for the feedback. Alhamdulillah, glad you liked them... To Am, thank you so much for sharing this lovely soft apam recipe with all of us.... Allow me to share the recipe here.....

APAM KOKO

Ingredients :

2 cups flour
2 tablespoons (heap) cocoa powder
11g instant yeast
1 cup sugar
1 cup water

Method :

1. Sift flour and cocoa powder. Add in yeast.
2. Dissolve sugar in water and pour into the flour. Mix well.
3. Keep aside for 20 minutes to rise.
4. Grease the plastic cups with a bit of butter. Prepare the steamer.
5. Spoon the mixture into the prepared cups till full.
6. Steam for about 5 to 6 minutes. Remove from the steamer and ready to serve.

Apam Marmar

Had been busy these couple of days. Plus not being in the fittest condition too. Took whatever vitamins and pills available to fight the virus but some manage to overpower my 'army'... leaving me feeling sick! Yes Uncle Lee, I took the Hor Yan Ho tea. I had the tea in my stock actually. Took the night tea, just plain tea without sugar or lemon added, hoping for a better result! But I guess, I lack of rest last week. So that explains....

Anyway, after baking those cookies for Alin, I had made some tart shells for Hazlina. Thanks Hazlina for ordering and hope you like them. Made a Banana Chocolate Cake for Watie's repeat order. Thanks Watie. Then only I started on the cookies for my abah's first hol. I had to make 100 pieces of cookies to be given out, plus 3 extra pieces for my nieces and nephew. At first, I had thought of a different design, a small flower with the word TERIMA KASIH written in royal icing, but then had to change it to a simpler ones as I was running out of time. I even had to ask Syahmi to help. He helped to paste the flowers onto the cookies and also cutting the ribbons for me. Thank you so much Syahmi for your help.... mama really appreciate it.... So these are the cookies for abah's hol....

Hubby had asked me to browse the Bonus Link website and see what we can redeem from the points we've collected. It's such a waste to loose the points just like that. After much browsing and thinking, I've decided to redeem for this electric steamer....

Used this steamer for the first time last week and I am so happy with the result. I guess I made the right choice in my redemption. I made this Apam Marmar which turned out to be so soft and nice. Got the recipe from Amal Hayati's Fotopage. According to her, she got it from K.Am's Blog. So thanks to both ladies for sharing the recipe with us....

APAM MARMAR

Ingredients : (Size 8 inch chiffon tin)

250 g self raising flour
200 ml coconut milk
170 g castor sugar
2 large eggs
1 teaspoon vanilla essence
1 teaspoon ovallette
a pinch of salt
Food coloring, green, pink, yellow

Method :

1. Place all the ingredients except food coloring in a mixing bowl.
2. Beat on low speed till the ingredients are well incorporated.
3. Increast to high speed and beat till fluffy and thick.
4. Divide to 4 portions. Add color to the 3 portions and leave the other one plain.
5. Grease the tin with butter. (I didn't grease my tin). Spoon each color on top of the other. Repeat till all the mixture have been used.
6. Steam for 45 minutes.
7. Leave to cool before cutting.

To Naseem and Family :
Takulandirani ku no ku Malaysia!
To Enoka and Family :
Welcome to Malaysia!

I hope both families will have a splendid time in Malaysia and return to Malawi with wonderful happy memories....

Have a nice day everyone!

Apam 100 Plus

APAM 100 PLUS
Adapted from Apam Bunga Berinti Lemon, Majalah Rasa May 2009
Ingredients :

3 eggs
200 g flour
230 g sugar
1 teaspoon ovalette
150 ml 100plus
Pink food coloring
Vanilla essence

Method :

1. Beat eggs, sugar , vanilla essence and ovalette on high speed till fluffy.
2. Add in flour and continue beating till thick.
3. Pour in 100 plus and mix well.
4. Divide the mixture into two and add a bit of pink color into one part and leave the other plain.
5. Spoon the mixture into prepared cups, almost full.
6. Steam for 15 minutes.

APAM 100 PLUS
Diadaptasikan dari Apam Bunga Berinti Lemon, Majalah Rasa Mei 2009

Bahan-bahan :

3 biji telur
200 g tepung gandum
230 g gula
1 sudu kecil ovalet
150 ml 100plus
Pewarna merah jambu
Esen vanilla

Kaedah penyediaan :

1. Pulul telur, gula, esen vanilla dan ovalet dengan kelajuan tinggi hingga gebu.
2. Masukkan tepung dan pukul hingga pekat.
3. Tuangkan 100 plus dan kacau sebati.
4. Bahagikan bancuhan kepada dua bahagian dan warnakan satu bahagian dengan pewarna merah jambu.
5. Sudukan bancuhan dalam cawan, hingga hampir penuh.
6. Kukus dalam suhu tinggi selama 15 minit..

Apam Gula Hangus

APAM GULA HANGUS
Source : Mama Sofwat

Ingredients :

2 eggs
1 cup castor sugar
1 cup fresh milk
1/2 cup butter ~ melted
1 teaspoon bicarbonate soda
1 1/2 cups self-raising flour

Method :

1. Melt the sugar on very low heat until the color turns golden brown
2. Place eggs, milk and melted butter in a blender. Blend for 4 minutes.
3. Pour in the caramel and the bicarbonate soda. Bleand for a few more minutes.
4. Finally add in the flour and stir to mix.
5. Spoon batter into small red plastic cups or cupcake's mould.
6. Steam over rapid boiling water for about 15 minutes if using the small cups and 45 minutes if you're using a big tray (greased with oil).

Apam Pisang Feqah

APAM PISANG FEQAH

Source : Feqah

Ingredients :

1 cup mashed ripe bananas

1 ½ cups sugar

3 cups flour

3 tablespoons butter/margarine

2 teaspoons bicarbonate soda

1 teaspoon cream of tartar

Method :

1. Blend mashed ripe bananas, sugar, margarine, bicarbonate soda and cream of tartar together.

2. Fold in the flour, a little a time.

3. Spoon into the prepared cups.

4. Steam for 12 minutes.

Apam Eno (zara_klate)

APAM ENO
Yields 40 - 50 pieces
Source : Zara_Klate of MyResipi

Ingredients :

300g rice flour
8 - 10 tablespoons white sugar (I think it'll taste nicer if you add another 2 to 3 tablespoons sugar)
1 tablespoon instant dried yeast
280 - 300 ml water
3 teaspoon plain ENO for 3 different colors (1 teaspoon for each color)
red food coloring
green food coloring

Method :

1. Mix flour and water, a little at a time. Then add yeast and sugar. Mix well. 2. Leave the mixture to ferment overnight.
3. Divide the mixture to 3 parts and add coloring. Leave 1 part plain.
4. Add in 1 teaspoon ENO to each part. Stir till it bubbles.
5. Prepare the steamer. Once the water starts to boil, steam the empty cups for a while. Remove from the steamer and pour the mixture into the steamed cups. Place them back on the steamer and steam till done. It will be about 15 minutes.
6. Serve with white grated coconut, preferably steamed for a few minutes. Add a bit of salt to the coconut.