Like most Indonesian kue, kue apam is not cloyingly sweet, the appearance is quite pretty, and the fragrant from pandan leaves and coconut milk is hard to resist. Most recipe I found suggested to serve kue apam with freshy grated coconut season with salt, I don't exactly remember to eat this with coconut back then, but maybe Balinese serve it differently from the Javanese. I am not sure. But next time, I'll definitely do that, I bet it tastes delicious.
Kue Apam (Indonesian Steam Rice Cake With Palm Sugar and Pandan Leaves)
recipe adapted from this site
150 g gula Jawa (Javanese palm sugar), chopped into small pieces
175 ml coconut water/juice
3 pandan leaves (knotted)
150 gr rice flour
100 gr pastry flour
1/2 tsp instant yeast
180 ml thick coconut milk
1/2 tsp salt
1 tsp baking powder
In a sauce pan add gula Jawa or palm sugar, coconut water, and pandan leaves. Boil until sugar is dissolved. Remove from the heat, strain, and measure 225 ml. Set aside to keep warm.
Place rice flour into a bowl, slowly pour the warm syrup a little at the time while keep mixing it into the flour. Continue mixing until the batter is smooth. Set aside to cool completely. Once cooled, add pastry flour, yeast, coconut milk, and salt. Using a whisk, mix until smooth and well combine. Cover the bowl with kitchen towel, let rest for 30 minutes.
Preheat the steamer over high heat. Line 12 small oven proof cups or ramekins with paper cups, then using a pastry brush, lightly oiled the paper cups.
Add the baking powder into the batter, mix well. Spoon the batter into prepared cups. Transfer onto the steamer, cover with its lid, and steam for 30 minutes. Try to resist to open the lid while it is still cooking.