Friday, April 20, 2012

Apam Suka-Suki

Entries in My Other Blogs :

Oh, well!  I had to get into the craze of making this 'apam'.  I actually first saw it in DayangJack's blog and was totally flabbergasted by the sheer beauty of her creation.  Now, I have never been a fan of 'apam' and have always preferred baked goods than steamed ones.  However, I thought to myself, there's always a first time for everything and I was game to give it a try.  But, I must confess, I call my steamed cake 'Apam Suka-Suki' because I had fun doing it and also, it didn't turn out as pretty as those of the other foodie bloggers!

I really liked how the steamed cake turned out but as I said earlier I am not a die-hard fan.  I found the cake a bit dense and firm (I prefer my cakes crumbly and brittle!) and not too sweet (could do with a little more sweetness!)  But in all fairness, Apam Indon is a lovely cake to look at (I can't say the same for mine! Haha!) and at least my family critics were kind to me!  My wife even wanted to give half of the cake to her sister (best form of flattery for me!)  Plus it is the rage of foodie bloggers around!  
  • 5 eggs
  • 250g plain flour + 1 tsp baking powder (sifted together)
  • 150ml evaporated milk (I used fresh milk)
  • 180g caster sugar (I used soft brown sugar)
  • 2tbs condensed milk
  • 1tbs ovalette
  • 125ml corn oil
  • 1/4tsp salt
  • 1/2 tsp vanilla essence

  • chocolate emulco
  • strawberry emulco
  • coffee emulco
  • orange emulco
  • blue food coloring

Heat the water in the steamer.  Grease and line the base of an 8 x 8-inch baking tin.

Beat the eggs, sugar, ovalette, condensed milk and salt together until all the ingredients are well incorporated and slightly fluffy.  Fold in the flour alternating with the milk.  Do this in three batches until the flour and milk are finished.  Finally stir in the corn oil.

Divide the mixture in seven separate bowls.  Color five of the batter according to the flavorings above respectively.  The other two, mix in the vanilla essence.

Put one portion of the batter with the vanilla essence into the tin and steam for about 5 - 7 minutes.  Take out the tin, and layer the five colored batter alternately to achieve a marbled effect.  Steam this for about 10 - 15 minutes.  Finally, take out the tin and spread the other vanilla batter and continue to steam for 30 minutes until completely cooked.

P.S.  I recommend that you cover the tin with aluminium foil when steaming so that the cake doesn't puff up too much and cause an uneven surface (like mine did!)


  1. Star,cantek sangat apam tu...dengan vintage tu skali..sedondon la..

  2. haha! thanks Rahel! besar hati u singgah! thanks once again :-)