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Saturday, March 6, 2010

Apam Serabai

The Serabai batter that I made this morning produced quite a big batch despite I already halved the portion. I recalled that Hana turned it to Apam successfully so I tried to do the same with little tweak by adding some palm sugar syrup to the leftover batter. I used the small apam moulds below which had been unused since purchased quite sometime ago.
Mine above turned up not bad but will only give myself 3 out 5 rating as I prefer a lighter texture of apam. Anyway, typically Apam Beras are heavier than the modern apam. My children & hubby just had one piece each & that's it.....
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4 comments:

  1. AnonymousMarch 10, 2010 at 9:55 AM

    hi,

    Was wondering where did you get the apam moulds for steaming from?
    Thanks

    SL

    ReplyDelete
  2. HomeKreationMarch 10, 2010 at 12:43 PM

    Hi SL,
    Are you from Miri? I bought it from KST.

    ReplyDelete
  3. AnonymousMarch 11, 2010 at 10:54 AM

    Thanks for your reply.
    Nope, not from miri. From kuching, currently in KL..
    Not too sure if those shops that sells lot of pots and pans have it?

    SL

    ReplyDelete
  4. HomeKreationMarch 11, 2010 at 6:37 PM

    SL,
    Try shops selling baking ingredients & utensils.

    ReplyDelete

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