October 22, 2012

Apom Kastard ~ MFF Terengganu #2

This kuih is called 'Apom Kastard' in Malay. Apom means soft and spongy type of cake like pancake and Kastard simply means Custard..LOL or it is also called 'Telinga Lembik' translate as Flabby Ears..i don't know why it ia named this way. Maybe this kuih looks and feel soft like an ear..:p I guess you have seen this kind of kueh and are more familiar to the name 'apam balik' right?? I saw this kuih in Kak Wan while i was browsing around. 
Different area have different names for this kuih. Apom Kastard can only be found in Terengganu and Kelantan and not other states. It is also one of the kuih that is almost being forgotten.


 ~Apom Kastard/Telinga Lembik...小煎饼/软耳朵~

Apom Kastard, 也取名为软耳朵是一种糕点或小松饼. 只有在登嘉楼和吉兰丹才找的到这特别的小松饼. 是一个几乎被人遗忘的糕点. 可能也曾经看过类式的糕点叫Apam balik对吗?
我可一跟你分享这个Apom Kastard口感是有点不一样的. 


 ~Apom Kastard in darker color...烤的比较上色的Apom糕~

Yeast and self raising flour is used to make this Apom to have that chewy and soft texture.  The mixture is mixed into a pancake like batter, it is smooth. Then it is cooked in a non stick pan into a small round pancake. Add the custard/peanuts filling wrapped and sealed the edges and it ready to serve.


做法不很难. 只需把材料拌均匀, 像做小松饼的浓度.  待发半至一个小时. 用不粘低锅煎成一片片再夹入卡士达 /花生脆内馅就可以享用了. 这个小松饼烧烧时会比较脆, 待凉了很柔软加点QQ的口感,还蛮好吃喔..:)


 When this apom is hot it is a bit crispy at the edge but when it is cold it will be soft and nice!

I am submitting this to Malaysia Food Feast, Terengganu Month hosted by Lena of Frozen Wings.

Apom Kastard
recipe source..食谱来自: citarasawan.blogpot
*I make half of the recipe..我做了半份
1 cup (166g) self raising flour... 自发面粉
30 g sugar... 糖
30g egg... 蛋
1 tsp instant yeast... 酵母
1/2 tsp yellow coloring(optional)... 黄色素(我没加)
3/4 cup fresh milk... 鲜奶(把材料拌匀,浓度像做小松饼的面糊那样也不可太希)
(mixed mixture into pancake like batter, if the mixture is to thick you make add a little more water but not too thin)
1/2 tbsp melted butter... 溶化奶油

Custard filling...卡士达馅料:
1/2 cup flour... 面粉
1/2 tbsp custard powder... 卡士达粉
30g sugar... 糖
3/4 cup water... 水
a little yellow coloring(optional)... 少许黄色素(我没加)

To do:

  • Beat egg and sugar till fluffy. Stir in milk, water, yeast and melted butter blended well.
  • Mixed in flour and blend until smooth. Set aside to proof for 1-2 hours or until it is frothy(the longer the better)..please refer picture 1(i prepare this at night and let it sit in the refrigerator over night and make this for breakfast in the morning)   
  • Pour 1 tbsp batter then spread evenly on a non stick pan without oil.  cook on low heat. Cover the pan with a lid. This will cooked quite fast so please take care don't burn it. You may flip a small corner of the apom to check on it.
  • When its cooked, remove, put a spoonful of custard onto the middle of the apom and fold up semi circle and sealed the edges. It is ready to serve.
To do for the filling:
  • Combine all the ingredients, mixed well and strain.
  • Cook over medium heat, stir constantly until it is thick and glossy.
  • Cover with cling wrap, set aside for later use.
 ~These are the lovely Apom Kastard~

~The custard filling is not the creamy type. It is more floury and starchy taste but its not bad..nice for me!..but my boys prefer just to spread peanut butter on it..LOL

~Crush Peanut and sugar filling ...香香的花生脆馅..^^
上面的卡士达馅是比较浓和较多面粉味..但我还蛮喜欢. 只是宝贝们和老公比较喜欢加少糖的花生脆和花生酱的内馅..真的好好吃哦!!!

********


28 comments:

  1. hi doreen, yeah..what a funny name! just like our chinese biscuits..we have that' yee chai peang" have you heard of that? this apam sounds like our chinese thick apom too but with kastard sounds nice too, thanks for your entry again, friend!

    ReplyDelete
    Replies
    1. Hi Lena,
      Yes, it's name is kind if cute..,I was giggling when I saw this Kueh with this name.
      Yes, yes 'yee chai peang' I remember that want.
      My mum use to buy that for us when we are little.
      Want to try some if my apom kastard?..heehee
      mui..^^

      Delete
  2. 最近较少看到你的作品,很忙吧^^
    这道有点像pancakes耶~我吃过有花生馅的很香,好吃~

    ReplyDelete
    Replies
    1. 晓,
      我也好久没见到你呀!你好吗?
      我想大家都在忙孩子吧!:D
      是噢!这个Apom有点像pancake的。

      Delete
  3. Replies
    1. Sharon,
      Come, have a piece of this kastard filling one:)

      Delete
  4. 内馅好像很好吃样哦~~

    可是当你折起来的时候不会开啊?

    ReplyDelete
    Replies
    1. Kym, 热的时候把它包起再捏紧,就不会开了。

      Delete
  5. I've just learnt something new from Lena today, and now another one from you! Looks very nice, my kids would definitely like this! It has a very cute name "telinga lembik", makes me giggle!!
    Thanks for sharing! have a lovely day!

    ReplyDelete
    Replies

    1. Hi Joyce,
      Thanks for compliments.
      Yes, my boys love those with peanuts.
      Funny name...yes it is ...heehee

      Delete
  6. 我喜欢花生馅料的,一定很好吃哦!^^

    ReplyDelete
    Replies
    1. Aik,
      我家宝贝们都爱花生的!
      Kastard 对他们是新东西。。咔咔

      Delete
  7. Mui Mui, I can't recall when was the last time I had apom, hahaha~Your apom looks exactly the same that I used to buy from the stall. I have bookmarked one with peanut filling, my fav but still haven't taken action!

    ReplyDelete
    Replies
    1. Jess,
      Yes, me too have not eat this for a very long time. Come! Have one with a cuppa tea since have not eat for Soo long ..lol

      Delete
  8. 我只吃过花生口味的,custard的没试过,改天试试。。。
    太久没和妳聊天了,近来可好?

    ReplyDelete
    Replies
    1. Fion, 你好!
      对咯,好久不见!
      来,来我请你吃custard的!

      Delete
  9. I really enjoy this, especially with coconut filling.

    ReplyDelete
    Replies
    1. Hi Mich,
      Thanks for compliments.
      Custard is nice too, next time you can give it a go..:)

      Delete
  10. 感觉好好吃,尤其那个包了花生脆馅的。下次有我等你做给我吃;)

    ReplyDelete
    Replies
    1. 水晶美人,
      好啊!下次有做我postlaju给你。。嘻嘻

      Delete
  11. 这个我喜欢呢!
    多多都可以。^^

    ReplyDelete
    Replies
    1. Sean,
      你喜欢啊!那就动手试试看吧!

      Delete
  12. Hi Mui Mui, your apam kastard look so delicious and appetizing. The filling look so good. Yummy!

    Have a nice week ahead, regards.

    ReplyDelete
  13. Hi Amelia,
    Thanks for compliments.
    It is really nice when it is cold.
    The skin become softer.
    Have a wonderful week ahead.

    ReplyDelete
  14. Oh, this look so good, like Japanese pancake .

    ReplyDelete
  15. Doreen your recipe looks crispy . I kinda like yours as well. Doreen you are very pretty...

    ReplyDelete
    Replies
    1. Hi Angeline,
      Thanks for compliments.
      Heehee...you are making me blushing::p
      Yes, this is crispy when is warm but it gets soft and nice when its cold.
      Have a nice day!

      Delete
  16. Doreen your recipe looks crispy . I kinda like yours as well. Doreen you are very pretty...

    ReplyDelete

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