Apam Gula Merah (Steamed Brown Sugar Cake)

Step 1: Prepare the Brown Sugar Syrup

Pour 1 cup (240ml) of water into a saucepan. Add 1/2 cup (120g) dark brown sugar, 1/3 cup (70g) white sugar, and a pinch of salt. Whisk the mixture until the sugars dissolve. Add 1 pandan leaf, cut into pieces, and heat the syrup until all the sugar has melted. Filter the syrup to remove the pandan leaf and any impurities. Let the syrup cool completely, or place it in the fridge for 5 minutes to speed up cooling.

Step 2: Prepare Dry Ingredients

Sift 1 1/2 cups (200g) of all-purpose flour into a large mixing bowl. Add 1 tablespoon of instant yeast to the flour. Whisk the dry ingredients together until they are well combined.

Step 3: Combine Wet and Dry Ingredients

Pour the cooled brown sugar water into the flour and yeast mixture. Whisk thoroughly until a smooth, lump-free batter is formed.

Step 4: Ferment the Batter

Cover the bowl with a lid or plastic wrap and let the batter rise in a warm place for 1 hour or until it has doubled in size. The fermentation time may vary depending on the room temperature; in this video, it took 1 hour and 15 minutes.

Step 5: Prepare the Coconut Topping

While the batter is fermenting, prepare the coconut topping. In a bowl, add a pinch of salt to 1 cup (80g) of fresh grated coconut and mix well. Transfer the seasoned coconut to a steaming tray. Add 1 pandan leaf, cut into pieces, to the coconut. Steam the coconut for 3-5 minutes, then set it aside.

Step 6: Prepare for Steaming

Once the batter has risen, gently mix it with a spoon to release some of the air, but do not overmix. Place 8 medium-sized apam molds into a steamer basket. Fill each mold with the batter, leaving some space for it to rise further during steaming. Ensure the water in the steamer is boiling vigorously before placing the molds inside.

Step 7: Steam the Apam

Carefully place the steamer basket with the filled molds into the preheated steamer. Cover the steamer with a lid wrapped in a cloth to prevent condensation from dripping onto the cakes. Steam the apam using high heat for 20-25 minutes, or until a toothpick inserted into the center comes out clean. The apam should be fluffy and cooked through.

Step 8: Cool and Serve

Once steamed, remove the apam from the steamer and let them cool completely before demolding. Gently remove each apam from its mold. Serve the apam by topping each cake with a generous spoonful of the steamed grated coconut. The apam is now ready to be enjoyed.

• Ensure the brown sugar water cools completely before adding to the flour mixture to avoid killing the yeast.

• Do not overmix the batter after fermentation, as this can deflate the air bubbles and result in a less fluffy apam.

• Always ensure the water in the steamer is boiling vigorously before placing the apam molds inside to achieve the desired fluffy texture.

• Experiment with different mold shapes for a varied presentation.

• Add a few drops of pandan extract to the batter for a more intense pandan flavor and green color.

• Substitute some of the water with coconut milk for a richer, creamier taste.