Kue Pukis

Ingredients

2 eggs (room temperature)

175g sugar

250g flour

1/2 tsp vanilla essence

100g melted butter

yellow colouring (optional)

370ml warm coconut milk

40g condensed milk

1 tsp instant yeast

toppings: chocolate rice or cheese etc.

Directions

• in a bowl add eggs and sugar... beat in high speed till creamy and sugar is dissolved
• add vanilla, sifted flour, yeast, condensed milk and warm coconut milk
• blend till all ingredients are well combined and smooth
• add in the melted butter and blend again till fully combined
• finally add yellow coloring
• cover the bowl (cling wrap or wet towel) and let it rest for 1hr
• after 1hr the mixture will thickened... mix using a spatula
• pour into measuring cup so it will be easier to pour into teflon mould
• heat teflon in very low heat and brush lightly with butter
• pour batter into 3/4 full into each cup and cover 
• only fill the middle cup after 2min as it will cook faster
• while half cook (2min), sprinkle chocolate rice and cover again
• cook till bottom is light golden brown

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Foodnote: Have always wanted to try this... even though the name of the kueh is errr weird ahaha. It tasted nice and turn out soft and fluffy. Very easy to make so I will make this more often. In fact I made it again but this time using rainbow hearts sprinkles because I don't have chocolate rice and don't want to buy it hehe. I think it looks so pretty... 

Recipe yields: 20pcs

Martabak Manis

Ingredients

250g all purpose flour

40g sugar

1/2 tsp salt

300ml water

1 egg

50ml water

1 tsp baking powder

1 tsp bicarbonate soda

Toppings of choice: shredded cheese, rice chocolates, nuts, condensed milk etc.

Directions

• mix flour, sugar and salt in a bowl
• whisk in the water (300ml) bit by bit till batter is smooth
• add in egg and whisk again till even
• cover and let it sit for 1 hour and put aside
• After one hour... in a small bowl with 50ml water, add baking powder and baking soda
• mix the solution (it should be bubbly) and add to the flour batter
• preheat the apam balik pan or non-stick pan (heat should be low)
• pour in the batter and cook till bubbles/holes forms then sprinkle with sugar
• cover the pan and cook till top is fully cooked and remove from pan
• brush surface with butter, and add toppings... cut into two and fold
• brush the top with butter to keep it soft and moist

Foodnote: First time I tried martabak manis it is just so so. But the other day I tried a famous one at Funan and it is quite nice. So now trying to make my own since it looks easy enough. Recipe is from here. Turns out very good and soft. The pancake itself is not very sweet so the sweetness will come from the fillings or sprinkle of sugar while cooking. Love this! No need to buy hehe.

Terang Bulan / Martabak Manis Mini

Ingredients:
Apam Balik Power
any fillings of your choice (I use ground roasted peanut)

Directions

• once the batter has been prepared as the apam balik, heat up the pan with very low fire
• oil the mould lightly 
• scoop the batter and spread it thinly and up the sides
• cook just like apam balik and top with any fillings of your choice
• cool on a rack to keep the side crispy

Foodnote: So I cannot tahan and just make 2 pieces. Of course it tasted very nice and crispy. Oh la la... love this so much and will probably spoil myself once in a while with it

Obanyaki / Imagawayaki

Ingredients:
Apam Balik Power
any fillings of your choice (I use red bean paste)
Get around 8-9pcs

Directions

• once the batter has been prepared as the apam balik, heat up the pan with very low fire
• oil the mould lightly (it is non-stick but it is the first time I use it so... )
• scoop the batter and fill in about half of the mould making sure it spread to the sides (don't fill all the mould only half as this will be the top later
• about 1.5min later, do the same to the other half of the empty mould keeping the lid covered
• 1min later, put the fillings on the new batch of pancake
• using a stick or whatever you have, remove the earlier pancake and topi it on the one with the filling
• leave it for another 2 minute or so before removing from the pan

Foodnote: So I stop buying Mr Bean red bean pancake ever since they started having chicken, ham etc. Been craving for one and can't find halal one so for a while I am on my mission to find the mould to make my own. Finally found one online and it took ages to reach me but alas it finally did. So I bought the red bean paste from Sheng Siong. It is quite yummy actually so I don't think I will make my own anytime soon. I can even use it for my bread! Anyway... using my standard apam balik recipe, I did it. Oooh so yummy and soft! Nom Nom Nom...

Next project: will make kuih terang bulan or martabak mini with the pan.

Apam Balik Power (Favorite recipe)

Ingredients
2 cups flour
1/2 cup sugar
1/2 tsp bicarbonate soda
1 tsp baking powder
1 egg
1 1/2 cup water
1/4 tsp salt
1/4 tsp of egg yellow coloring (optional)

1 tsp vanilla butter (optional)
2 tbsp (28g) melted butter

Fillings (up to taste)
ground roasted peanut
coconut
cream of corn
grated cheese
nutella
butter
sugar

Directions

• sieve together flour, bicarbonate soda, and baking powder
• in a separate bowl (I use a 1.4L glass bowl) whisk egg and sugar together (sugar don't have to dissolve)
• add in water, salt, vanilla and coloring till combined
• whisk in the flour mixture slowly till all combined and no lumps
• finally add in the melted butter
• cover the bowl and keep for an hour or more at room temperature
• grease pan very lightly with oil and pre-heat it or use non-stick pan
• scoop batter into the pan and spread it out till the edge
• cook on low heat.. it will take a while but you will get crispy edges
• once the top looks cook with bubbles, brush with butter and drizzle a bit of sugar(optional) and peanut (or other toppings of your choice) over it and fold it into half
• use spatula to loosen the edges and place it on a wire rack to cool (so that it will stay crispy on the outside)
• enjoyzz

Foodnote: I think this is the best recipe I have tried so far. The edge is crispy and really tasted good. Initially when I tried the recipe I replace water with milk but I think water will do just fine. This recipe is also good for lempeng (pancake) or WAFFLE!! woohoo... so yummilicious.

I use this recipe to make Obanyaki too.

To make dorayaki or doraemon pancake, increase the baking powder by 1 1/2 tsp

Crispy Apam Balik

Ingredients

200g all-purpose flour

100g rice flour

1/2 tsp salt

1/2 tsp baking soda

2 tsp baking powder

1 large egg

100g sugar

1 tsp vanilla extract

200ml water

Fillings

roasted ground peanut

sugar

butter

sweet corn

Directions

• sieve all-purpose flour, rice flour, baking powder, and baking soda and put aside
• whisk egg and sugar and add the rest of the ingredients till thick batter is formed
• cover the bowl with cling wrap and put aside for 1-3hours
• heat the pancake pan with oil, scoop the batter and spread thinly
• sprinkle sugar and leave until the top looks cook (dry) and bubbly
• spread the roasted peanut, drop some butter and sweet corn
• leave till the edges turn golden
• fold the pancake into 2 and put on a wire rack to cool

Foodnote: Since I still have sweet corn and peanut leftovers, decided to try a crispy apam balik recipe. The batter is very gooey and I think I made it too thick. It was ok. Once cooled it is not so crispy. Not easy to spread on the pan though. Maybe need more liquid? Nice to eat and don't mind trying one more time.

Apam Wa Koh Kueh

Ingredients
tapai
240g cold rice
1.5 tbsp ragi (pounded to a fine powder)
1 tbsp caster sugar
1 tbsp water

syrup
140g caster sugar
400ml water
2 pandan leaves

300g rice flour
0.5 tbsp eno
colorings (optional)

optional
steamed grated coconut
red sugar

Directions

• prepare the tapai by mixing the ingredients together in a clean container. Cover the container and let it ferment for 3 days in a cool area
• when tapai is ready, put aside 80g of it to use and keep the rest to make another batch later (if no plan to make more... just make half portion of the tapai)
• prepare syrup by boiling ingreidents together till all sugar is dissolved, sieve if necessary and put aside to cool
• once syrup is cooled, pour it into rice flour and combine together till batter is smooth and not lumpy
• stir in tapai together, strain and leave for another 12 hours of fermentation in a covered bowl
• prepare the steamer till water boils
• add eno to the batter and divide to add different colorings if desired
• scoop into papercups or any moulds and steam under high heat for 15mins
• serve on its own or with grated coconut and red sugar

Foodnote
Been dying to make this.Just reminds me of childhood and pasar malam. Last time we thought it is called "ma ko keh". Looked around the internet for ages and finally found out it is called Wa Koh Kuih. Got this recipe here. This recipe is very traditional and takes few days to prepare.

By the way I bought the ragi (wine yeast) from Geylang market. I understand from a friend that you can also get it from an Indian shop.

Recipe is foolproof and the kueh is really yummy. Love the "Fatt Koh" which is the cracking on it. Will not shy away from putting more batter in the cup so that the crack will be more! My days of waiting is so worth it. Will make some more since I still have the tapai.

By the way, the tapai portion is enough for another 2 portion of kuih. If there are no plans of making this kueh again... just make half portion of the tapai is enough. I kept the balance in the fridge (almost exactly 160g) and make another batch few days later because just one portion is really not enough to share :)

Oh and also... fill the cup almost full so that the "explode" effect will be better!

DO NOT put extra eno... it will only harden the kueh instead of making it fluffier (learn my mistake hehe)

Oops ok one last tip... I added pandan leaves in the steamer so that the sweet smell of the kueh filled my kitchen. So nice...

Apam Balik

Ingredients

2.5 cups flour

1 tsp baking soda

1 tsp instant yeast

2 eggs

4 tbsp sugar

2 cups of water (I used 1 cup of water+1 cup of fresh milk)

fillings

roasted ground peanuts

sugar

optional: cream of corn, chocolate chips or cheese

Directions

• whisk flour, baking soda, yeast, egg, sugar, water and milk till smooth and no lumps
• refrigerate for 3 hours or more
• heat lightly oiled pan and scoop batter to cover the surface
• let it bubble then sprinkle sugar and cover with lid for another minute till surface looks cook (raw batter is no longer visible)
• sprinkle with peanut and cream of corn or chocolate chip or cheese
• leave till pancake is deep golden brown on the bottom and crispy on the edges
• loosen edges and fold pancake into 2
• remove from pan, cut to 2 or 4 pieces and serve warm

Foodnote
Have always wanted to make apam balik myself because it is one of my favorite pasar malam food. So finally... here it is. Found a simple recipe from youtube. Supposed to refrigerate for 5 hours or overnight but I don't have time for that as the guests are coming over... but it is still good.
Made a variety of chocolate chips+cheese, chocolate chips+cream of corn+peanuts, peanuts+cream of corn... just to entertain the kids and they love it. None is left! Very easy recipe and I am so pleased with the outcome.

This same recipe is also good for making pancake/hotcake. Extra batter can be left in the fridge for a few days.

Apam Beras Basic

Ingredients

2 cups cool cooked rice

1.5 cup sugar

2 cups water

(blend the above)

3 cups rice flour

1 cup all-purpose-flour

1 packet yeast (11g)

Directions

• combine blended ingredients to the flour & yeast mixture in a large bowl
• put aside covered for 3 hours
• prepare steamer until boiling hot
• separate mixture and add few drops of coloring as desired
• grease each small metal cups
• fill each cup with spoonful of mixture (don't worry... batter won't overflow when steaming)
• steam for about 15 mins
• eat with steamed grated coconut+salt or with red/brown sugar

Tips

• do not pack the rice tightly into the cup during measuring
• make sure the bowl is fully covered when leaving the batter to rise
• only add coloring after 3 hours
• heat the oiled container in the steamer first before filling with batter to avoid the apam from sticking to the mould
• ensure that water is boiling hot in the steamer
• wrap the cover of the steamer with cloth to prevent steam from escaping
• do not keep checking on apam while steaming
• make sure only boiling hot water is topped up to steamer

Foodnote
Wow... this is so simple to make, requires only few ingredients, oh so colorful and so yum yum. I like the simple basic ingredients and there is no strong after taste. Thumbs up from the kids so I will definitely want to make this again woohoo.

Made this again in September, 2015 (green apam) and it looks even more fluffy and nice.