Cream Corn Steamed Cakes/ Apam Jagung Manis

Ingredients A

1 tbsp plain flour

2 tsp instant yeast
1 tsp sugar
4 tbsp lukewarm water

Ingredients B

1/2 tin Ayam brand Cream Corn
160ml light coconut milk
150gm castor sugar
1 egg
a few drops of yellow colouring

Ingredients C
245gm plain flour
1 1/2 tsp baking powder

Ingredients D

Grated coconut
a pinch of salt
palm sugar syrup


Mix ingredients A and leave to ferment for 20mins or until double in size.

Mix ingredients B in a large bowl. Mix in the fermented ingredients A in B. Then add in ingredients C. Mix well. Rest the dough for an hour.

Steam water in a steamer. Rub a bit of oil on each of the moulds. Add  1/2 full the mixture in each moulds.Steam for 15 to 20mins. Leave to cool before taking out of the moulds. Do the same for the rest of the mixture until finished. Steam grated coconut mix with a bit of salt for 5mins. Remember to wipe clean the holder each time before closing to steam.

Serve with coconut or palm sugar syrup,