Steamed Corn Apam Cake

Steps

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1. 1
   In a large bowl, sift together the rice flour and all-purpose flour to ensure a finer, lighter crumb.
   ▶ ≈1:05
2. 2
   Add the canned corn, coconut milk, water, granulated sugar, and salt to a blender. Blend until completely smooth and fine, ensuring the corn is thoroughly broken down for a soft, fluffy final cake.
   ▶ ≈1:30
3. 3
   Pour the blended corn mixture into the flour mixture and add 1 tsp instant yeast. Add 2–3 drops of yellow food coloring if desired for deeper color. Whisk thoroughly until smooth and lump-free.
   ▶ ≈2:20
4. 4
   Cover the bowl with a cloth or plate and let the batter rest at room temperature for 1 hour to activate the yeast and allow the batter to rise with fine bubbles.
   ▶ ≈3:01
5. 5
   After 1 hour, gently fold the batter to deflate large air bubbles while preserving the fine ones. Add 1 tsp baking powder.
   ▶ ≈3:52
6. 6
   Generously and evenly oil the apam molds to prevent sticking. Pour the batter into the molds until three-quarters full.
   ▶ ≈3:19
7. 7
   Ensure the steamer water is boiling vigorously before adding the molds. Place the molds in the steamer, cover, and steam over medium heat for 10–15 minutes without opening the lid to ensure proper rising.
   ▶ ≈4:25
8. 8
   Once steamed, the apam should be fluffy and risen. Let cool slightly before turning out of the molds.
   ▶ ≈4:47
9. 9
   Optional: To preserve the grated coconut longer (especially for commercial purposes), steam it with a pinch of salt and a pandan leaf for about 5 minutes first. Once cooled, sprinkle a little over the top of each apam.
   ▶ ≈5:05