Apam Barenda
Apam Barenda is a South Kalimantan-style steamed rice cake with a tender honeycomb crumb, coconut richness, and palm-sugar sweetness, served warm as a snack or light supper bite.
π Recipe adapted from Wikidata (Dish)
Dissolve palm sugar in warm water with pandan, strain, and let it cool until just warm.
Whisk rice flour, yeast, salt, and coconut milk into a pourable batter, then stir in the palm syrup.
Cover the batter until bubbly and lightly risen so the cakes steam with an open crumb.
Pour into small oiled cups and steam over steady heat until springy and cooked through.
Serve warm with grated coconut and a little extra palm syrup if desired.
π· Perfect Pairings
Complete your meal with these
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