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Tuesday, March 31, 2015

Apam Beras (steamed rice cup cakes) 蒸米糕

When i saw Joceline shared this Apam Beras which is quick and straight forward method and don't need to wait for few days for fermentation (use rice wine yeast balls). I immediately bookmarked to make it for Ching Ming day.  But i have to make sure i have rice to keep it overnight so i cooked more rice the day before ^_^.

I did made a similar recipe using same overnight rice method earlier. As for this new recipe, the result was satisfied, this cake has slight QQ texture and mild rice aroma.

Make sure you fill the batter till full ( to the ring) then you can have smiling face of cake (cracked effected) . Some i filled too full and resulted like a mushroom shape of cake , LOL. But i noticed only one cup cake which i didn't fill till full but still cracked.

I don't have enough of tea cups, so use these small metal cups to steam this cake, it has the same nicely cracked and also easy to remove from the cups.

Apam Beras (steamed rice cup cakes) 蒸米糕

125g overnight cooked white rice
250g water

150g rice flour
50g plain flour
100g caster sugar
5g instant yeast (1tsp + 1/8tsp)

Small tea cups

  1. Blend rice with water till fine paste, set aside.
  2. Mix rice flour, plain flour, sugar and instant yeast in a mixing bowl.
  3. Add in blended rice mixture and mix till a sticky paste. Cover with cling wrap and set aside to rise for an hour or more (when you see the volume is increased and a lot of bubbles on the surface).
  4. Brush cooking oil on each of the small cups, place these cups on the steaming tray and steam till hot.
  5. When the batter is ready, spoon the batter into each cup till full (fill till the ring). Steam over high heat for 15mins.
  6. When cakes turned slightly warm, remove from cups and enjoy!

Recipe adapted from Butter, Flour and Me

I'm submitting this post to Best Recipes for Everyone March 2015 Event Theme: My Favourite Traditional Kueh organized by Fion of XuanHom’s Mom and co-hosted by Joceline - Butter, Flour & Me.

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