apam tapai ubikayu

Apam tapai ubikayu

With the leftover tapai, I made apam tapai ubikayu.

It was not very successful, as the cakes did not peak and ‘smile’.

Apam tapai ubikayu (adapted from Dari Dapur Kak Yah)

  • 250 grams tapai, mashed
  • 250 grams rice flour
  • 500 ml water
  • 180 grams castor sugar
  • 4.5 grams Eno salt
  1. Blend tapai, flour water and sugar.
  2. Pour into a bowl and cover with cling wrap.
  3. Leave for 4 hours or overnight.
  4. Prepare a steamer with enough water to boil for 30 minutes.
  5. Prepare 14 small cups or tart cases. Line with cupcake liners.
  6. Stir tapai mixture well. Add in Eno salt and whisk until well combined.
  7. Divide batter into 3 and add liquid food coloring to 2 portions.
  8. Steam over high heat for 15 minutes.
  9. Serve with steamed grated coconut and sugar.

Apam tapai ubikayu1

The texture of this cake is not as firm and the tapai lends a different flavor to the cake. The smell of tapai is strong, though the alcoholic taste is very subtle. I prefer apam beras eno, which is more fragrant.


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