Singgahsana Kitchen
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Apam Labu


SEMALAM BELI SEBIJI BESAR LABU…BUAT MASAK LEMAK SAYUR LABU. ADA BAKI LAGI, TU YANG BUAT APAM LABU NI. APAM NI SEDAP TAK JEMU MAKAN. BUAT APAM NI ADA TEKNIKNYA…SALAH TEKNIK ALAMATNYA BANTATLAH APAM TU. NAK TAU TEKNIKNYA, JOM TENGOK RESEPI…

APAM LABU

BAHAN STARTER(YEAST DOUGH):
50 GM TEPUNG GANDUM }
50 ML AIR } CAMPURKAN & BIARKAN 1/2 JAM
1 TSP(7.5 GM)YIS }

BAHAN BATTER:
320 GM TEPUNG GANDUM }
2 TSP DOUBLE ACTION BAKING POWDER } DIAYAK BERSAMA

200 GM LABU KUKUS
100 ML SANTAN
50 ML AIR
140 GM GULA MERAH (SAYA GUNA 120 GM GULA PASIR)
1 BIJI TELUR

CARANYA:
1. SATUKAN LABU,GULA,TELUR,SANTAN DAN AIR. PUKUL DENGAN HAND-MIXER HINGGA RATA.
2. MASUKKAN TEPUNG YANG DIAYAK,YEAST DOUGH DAN GAUL RATA DGN TANGAN.
3. MASUKKAN DALAM ACUAN YANG BERALAS DGN PAPERCUP.(SAYA KUKUS DLM ACUAN LOMPANG JE)
4. CELUPKAN SPATULA KE DALAM MINYAK DAN BUATKAN SILANGPANGKAH “X” ATAS ADUNAN. BIARKAN IA MENGEMBANG SELAMA 10 MINIT (SAYA PERAP 30 MINIT).
5. KUKUS DENGAN API BESAR SELAMA LEBIHKURANG 15 MINIT.

some extra tips:
***When adding in flour, double acting baking powder and yeast dough into blended batter, do it quick, in one direction, with spread out fingers. Once flour is mixed, stop- do not over mix the batter.
***It is important to dip the spatula in oil before cutting it deep down into the batter to form an “x”.
***Never remove the lid while the fatt kuehs are being steamed. It might cause them to “not-smile.”

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