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
- Blend tapai, flour water and sugar.
- Pour into a bowl and cover with cling wrap.
- Leave for 4 hours or overnight.
- Prepare a steamer with enough water to boil for 30 minutes.
- Prepare 14 small cups or tart cases. Line with cupcake liners.
- Stir tapai mixture well. Add in Eno salt and whisk until well combined.
- Divide batter into 3 and add liquid food coloring to 2 portions.
- Steam over high heat for 15 minutes.
- Serve with steamed grated coconut and sugar.
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.