Happy Thursday!
I’m soooo tired, didn’t feel like waking up for Sahoor (morning meal before fasting day) earlier. Yesterday was so hectic for me. Dropped off the boys to school, dropped off my husband to optometrist. Yep, 1 car household now 😅 Then still laundry, dishes, cooking, and time to water my plants, upstairs, downstairs and basement. Nope, no nap time for this momma 🥴 So yeah, dead tired. Today will be as well as above all chores, it’s time to scrub washrooms too. Meh. Never ending 😬 I’m just lucky I’m still staying home. I remember when I was working, before and after, house chores, house chores, house chores. No wonder women are cranky and loving Mimosa days 🤣🤣🤣🤣 We are exhausted mainly!
The following bitesize cakes are super easy to make and great for those with gluten free and vegetarian diets 😊
100 g cooked rice
1 c sugar
1 1/4 c water
2 tsp quick rise instant yeast
2 c rice flour
Pandan paste
Purple yam flavoring
1 bag unsweetened dessicated coconut
A generous pinch (up to 1 tsp) salt
A knotted pandan leaf
In a food processor, mix rice, water, sugar, and yeast, to combine well. Pour mixture into a bowl, then stir in rice flour until completely combined. Mixture will be thickened.
Cover the bowl and let rest for 2-3 H. Yep, you read right. 2 to 3 hours. Batter will be even more thicker.
Divide into two, flavor with each flavoring
Preheat steamer and brush mold (you can use whatever mold, individuals or bigger molds, whatever you have) with oil.
Spoon batter into mold and steam for 15-20 minutes.
Meanwhile, should you have another steamer, steam the coconut, mixed with salt and add a knotted pandan. You can also do this in microwave, but add water a little, to dampen the coconut. If you don’t have another steamer nor microwave, steam the coconut first, while batter is rising.
Enjoy warm is the best, but you can always microwave the cakes should there be leftover, for 40 seconds!
Enjoy 😍
Apem Nasi
Ingredients
- 100 g cooked rice
- 1 c sugar
- 1 1/4 c water
- 2 tsp quick rise instant yeast
- 2 c rice flour
- Pandan paste
- Purple yam flavoring
- 1 bag unsweetened dessicated coconut
- A generous pinch up to 1 tsp salt
- A knotted pandan leaf
Instructions
- In a food processor, mix rice, water, sugar, and yeast, to combine well. Pour mixture into a bowl, then stir in rice flour until completely combined. Mixture will be thickened.
- Cover the bowl and let rest for 2-3 H. Yep, you read right. 2 to 3 hours. Batter will be even more thicker.
- Divide into two, flavor with each flavoring
- Preheat steamer and brush mold (you can use whatever mold, individuals or bigger molds, whatever you have) with oil.
- Spoon batter into mold and steam for 15-20 minutes.
- Meanwhile, should you have another steamer, steam the coconut, mixed with salt and add a knotted pandan. You can also do this in microwave, but add water a little, to dampen the coconut. If you don’t have another steamer nor microwave, steam the coconut first, while batter is rising.
- Enjoy warm is the best, but you can always microwave the cakes should there be leftover, for 40 seconds!
