Again with another type of apam.This time its steaming apam rather then baking !!The apams are spongy cupcakes which is quiet easy to prepare.It can be served for tea time or even breakfast.It is called Apam Ice Cream mainly because a cone type mould is used to prepare these apams and also the use of ice cream soda. Unfortunetly I cudnt get those moulds therefore have opt in preparing it with papercups.
There are many type of similar apams like this available in malay stalls nowadays.
I have made some changes with the original recipe as the apam was rather tough after 4 hours .This new version gives a more softer texture to the apams.Left over apams are best kept refrigerated after a day old.
270gm superfine flour
225ml eggs (about 4 large ones)
330gm sugar
1 tsp baking powder
¾ cup ice cream soda
1 tsp rose essence
1 tsp ovalette
3 different food colouring (individual preference)
Beat eggs and sugar until light and fluffy.Sieve the flour and baking powder.Fold in the sifted flour and baking powder alternatively with ice cream soda .Add in essence and ovalette. Beat further.Separate into 3 parts. Add in desired colours.
Place ½ a tbsp of each colouring in a paper cup .Steam for 15 to 20mins.Serve with tea or coffee.
Note: Omit baking powder if using self raising flour
Ovalette is a stabiliser used in baking apams and sponge cakes. It helps the eggs to rise rapidly and stiffly. As it is acidic it also helps the beaten eggs to remain stable and not lose the airy and voluminous texture. It makes sponge cake softer and smoother.
The above recipe is my contribution for the event Sunday Snacks-Healthy Snacks hosted by Divya by Dil Se....Sunday Snacks was initially started by Hima and then taken over by Pallavi.
Am also submitting Spinach Kofta Curry to Dil Se...'Healing Foods Event' started by Siri who will be getting married in April 2010.Advance congrats to her !!
There are many type of similar apams like this available in malay stalls nowadays.
I have made some changes with the original recipe as the apam was rather tough after 4 hours .This new version gives a more softer texture to the apams.Left over apams are best kept refrigerated after a day old.
270gm superfine flour
225ml eggs (about 4 large ones)
330gm sugar
1 tsp baking powder
¾ cup ice cream soda
1 tsp rose essence
1 tsp ovalette
3 different food colouring (individual preference)
Beat eggs and sugar until light and fluffy.Sieve the flour and baking powder.Fold in the sifted flour and baking powder alternatively with ice cream soda .Add in essence and ovalette. Beat further.Separate into 3 parts. Add in desired colours.
Place ½ a tbsp of each colouring in a paper cup .Steam for 15 to 20mins.Serve with tea or coffee.
Note: Omit baking powder if using self raising flour
Ovalette is a stabiliser used in baking apams and sponge cakes. It helps the eggs to rise rapidly and stiffly. As it is acidic it also helps the beaten eggs to remain stable and not lose the airy and voluminous texture. It makes sponge cake softer and smoother.
The above recipe is my contribution for the event Sunday Snacks-Healthy Snacks hosted by Divya by Dil Se....Sunday Snacks was initially started by Hima and then taken over by Pallavi.
Am also submitting Spinach Kofta Curry to Dil Se...'Healing Foods Event' started by Siri who will be getting married in April 2010.Advance congrats to her !!
Woww wat a catchy and beautiful apam ice cream...lipsmacking here..
ReplyDeleteLooks yummy...
ReplyDeleteLove those ice cream apams! yummmm :D
ReplyDeleteThx Priya, Tina n Love2Cook.
ReplyDeleteFirst time here, You have a wonderful blog, Loved the apam Ice cream, can we substitute regular soda with it? Pleasr let me know.
ReplyDeleteLove Malaysian cuisine n Following you.
Do Drop in my blog when you have time
Hi Niloufer,
ReplyDeleteThx for dropping by.Yes ,you can substitute with regular soda, sprite or even coco cola.There are many variations to this apam.Of course, the taste will differ slightly.
love the mix of the colors, make it looks more delicious.
ReplyDelete