Baked Apem Recipe

Ingredients

Rice flour - 350 grams
Sago flour - 150 grams
Granulated sugar - 275 grams
Cassava tape, puree - 100 grams
Half old coconut, grated - 1/2 grain
Instant yeast - 1 tbsp
Baking powder - 1 tsp
Coconut water - 200 ml
Coconut milk, boiled with pandan and then cooled - 700 ml
Salt - 1 tsp
Purchase ingredients and cooking utensils

Plans

In a bowl, mix the rice flour and sago until smooth.
Add sugar, cassava tape, grated coconut, instant yeast, and baking powder. Stir well.
Add coconut water and coconut milk little by little while continuing to stir.
Add salt. Stir well.
Let the dough rest for 1 hour or until you see bubbles on the surface.
Heat the apem mold. Pour the mixture until it is full and then bake until cooked over low heat. Lift.
Ready to be served.
1. Make sure the yeast and baking powder used are still active or new, so that the apem cake can be perfectly porous.

How to make soft apem?

How to make: Pour coconut milk, sugar and salt into a saucepan. Cook until hot while stirring so that the coconut milk does not break. Mix rice flour, wheat flour and tape. Add instant yeast, mix well. If the dough is foamy, stir briefly. Heat the steamer. Steam the apem dough for about 30 minutes.

What is the recipe for apem cake?

This Javanese apem cake is made from rice flour. 750 ml of medium fresh coconut milk. 1 pandan leaf, tied. 1/2 tsp salt. 200 g of cooked cassava tape. 150 g granulated sugar. 500 g of rice flour. 100 g of wheat flour. 1 packet of instant yeast.

How long to bake apem?

Before pouring the baked apem dough, heat the apem cake mold. Heat enough on low heat for about 15 minutes. If it's not hot enough, the roasted apem won't nest and get tough later.

Why doesn't the apem cake rise?

Use good flour The main ingredient of apem cake is rice flour. To make soft apem cakes, you should use quality rice flour. Avoid using rice flour that smells rancid and has fleas because it can make the apem cake not expand or fail.