Apam Gula Hangus

 During our visit to my hometown recently, Liana learned how to eat apam & she loves it very much. Therefore, I decided to make some yesterday specially for her. After searching, I found this recipe from Mamafami Fotopages (not sure whether she still maintains the FP) and then I saw her making another type of apam in her blog using paper cones. I combined the two ideas and came up with the above.


The apam fluffed very well but turned out a bit dry & hard when cold. I guess because I omitted the 1/4 cup water which I could not find it in the method both in Mama's recipe & the originator's. (Mamaaaa, helppppp. If you happen to read this post, appreciate for your comment).


To make the paper cone, I simply used A4 printing paper. Each piece of A4 paper produces 4 scones. Just cut into 4 pieces equally, roll each into a cone & staple. Tape the bottom part to secure the loose end. I used conventional steamer pot which has big holes, hence can support the cone to stand up (a couple of my cones collapsed but luckily did not spill into the bottom pot).

Source: Mamafami Fotopage (originated by Norzailina Nordin)
(Makes 8 cones)
INGREDIENTS:
1 1/4 cup flour
1/4 cup milk powder
1/4 cup castor sugar
1 egg
1 teaspoon soda bicarbonate
1/4 cup water

1/2 cup sugar *
1/2 cup water * (*to make into syrup)

METHOD:
1. To prepare syrup : Place 1/2 cup sugar into a non-stick pot on medium heat. Let it melt. Once turned into golden brown, carefully add in the 1/2 cup water and stir till sugar dissolved. Please be extra careful when dealing with hot sugar.
2. Sift flour, milk powder and soda bicarbonate twice.
3. Beat egg and 1/4 cup sugar till creamy and light.
4. Add the syrup alternately with flour into the egg mixture.
5. Pour into the prepared small cups or a baking tin, greased with oil.
6. Steam for 20 - 25 minutes.
7. Nice to serve with freshly grated coconut.