Apam Barenda
This Apam Barenda variation makes small palm-sugar steamed cakes with coconut, pandan, and a soft porous crumb, plated differently from the syrup-split version so the repeat dish has its own cup-steamed shape and garnish.
π Recipe adapted from Wikidata (Dish)
π¨βπ³ Instructions
Dissolve palm sugar in warm coconut milk and cool until lukewarm.
Whisk with rice flour, yeast, pandan, and salt into a smooth batter.
Ferment until bubbly and fragrant.
Steam in banana-leaf-lined cups until springy with a porous crumb.
Top with grated coconut and serve warm.
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