Gluten-Free Steamed Rice Cupcakes / Apam Beras

Gluten-Free Steamed Rice Cupcakes recipe



Gluten-Free Steamed Rice Cupcakes or best known as Apam Beras is one of my favourites!
I know... I have many favourites Malaysian kuih (little bites), sometimes its hard to just choose one! I am sure most Malaysians will tell you that. There are just so many yummy food to choose... just hop over to my 'Kuih' list, and you will understand exactly what I mean :P

My auntie (my dad's sister) made awesome steamed rice cupcakes... soft, fluffy... just beautiful.
The very signature of steamed rice cupcakes... top open up and split in 3 ways (as photo above :)

Mom might have tried making her own few times... She might have given up, as hers didn't rise as much. It was easier to get her sister-in-law to make us these little bites :).

I was one happy kid to wake up to see beautiful, colourful little steamed rice cupcakes under food cover with a bowl of slightly salted freshly grated coconut next to it.

Gluten-Free Steamed Rice Cupcakes / Apam Beras


Growing up in predominantly Malay kampong (village) in Kedah, I was quite sheltered and thought that... these rice cupcakes are common sight to my family and I and people around me, until I married my husband. Then I knew that Chinese too has their version of steamed rice cakes that they use for their prayers... and they do not eat these rice cakes with grated COCONUT ;P. 
We may look different, speak differently but we share similar food, perhaps with a little twist here and there... that's the beauty of growing up in Malaysia :D

These cupcakes are gluten free, fat free ...my advice, if you want  to try it out... plan it well :D.
You will require at least 3 1/2 days (2 days for rice fermentation stage; 1 day for the batter to rest) before you could bite into this gorgeous colourful soft gluten-free steamed Rice cupcakes :).

Gluten-Free Steamed Rice Cupcakes / Apam Beras




Gluten free Steamed Cupcakes/ Apam Beras

Ingredients

    145g cold overnight cooked rice
    150g caster sugar
    200g rice flour
    6g dried yeast (ragi)
    1 teaspoon Eno
    2 cups water
    *food colouring (optional)

  1. Mix dried yeast with cooked overnight rice
  2. Sprinkle some water.
  3. Cover and set aside in cool place for 2 days.
  4. By the 2nd night, fermentation in progress by the sour-ish aroma.
  5. Transfer fermented rice, sugar into a blender with 1 cup of water.
  6. Blend till smooth
  7. Add rice flour and mix well
  8. Set aside for 4 hours or overnight.
  9. On the 4th day, prepare steamer and steam to heat chinese teacups
  10. Add Eno and stir
  11. *if using food colouring, add desired colours in separate bowls, pour batter and mix 
  12. Steam for 15 minutes 
  13. Serve with grated coconut with a pinch of salt added.


15 comments:

  1. Replies
    1. Thank you Angie :D
      Eno is a fast-acting effervescent fruit salts. You may be able to find alternative in Germany.
      here is the link to what it looks like https://en.wikipedia.org/wiki/Eno_(drug)

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  2. These are the bomb!! I love that they are easy to make and the kids love them as well! Can’t beat that!

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  3. Such pretty little cakes! I''m so tempted by these photos! I've never tasted steamed rice cakes, but if you've got some extras, bring em over! LOL

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  4. I've never heard of these before but they look yummy and fun!! I'll have to try these out and I'm gluten free to yeah!!

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  5. These are so beautiful. The colors are so vibrant!

    ReplyDelete
    Replies
    1. Thank you Amanda.
      It needs to be vibrant to attract :)

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  6. This is such a unique recipe to me! Never seen anything like it!

    ReplyDelete
    Replies
    1. Sweet delicacy from Malaysia/ South east Asia region.

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  7. Such colourful apam ! We often seen these selling at market places and route side food stall here.
    Kristy

    ReplyDelete
    Replies
    1. Lucky you Kristy, can have apam anytime :D

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  8. These look delicious! Can the Eno be replaced with gluten-free baking powder?

    ReplyDelete

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