Bread Apam

Ingredients:
Whitemeal or white bread 6 slices
Coconut milk 225 ml, extracted from 600 g grated coconut
Salt to taste
Rice flour 50 g
Plain (all-purpose) flour 2 Tbsp
Grated skinned coconut 100 g, mixed with a pinch of salt
Syrup
Palm sugar (gula Melaka) 120 g
Sugar 60 g
Water 250 ml
Screwpine (pandan) leaves 2, knotted
Yeast mixture
Warm water 200 ml
Sugar 1 Tbsp
Instant dried yeast granules 1 Tbsp


Method:
1. Tear bread up and soak in enough coconut milk to soften.

2. Prepare syrup. Combine syrup ingredients in a pan and bring to the boil. Simmer for 10 minutes then strain into a bowl. Set aside to cool.

3. Prepare yeast mixture. Combine warm water and sugar in a small jug. Sprinkle yeast over then leave in a warm place to froth.

4. Blend (process) soaked bread with remaining coconut milk and salt until smooth. Place in a large bowl.

5. Add rice flour, plain flour, syrup and yeast mixture. Stir well then pour into a greased 22-cm baking tray. Leave in a warm place for 1 hour to rise.

6. Steam over boiling water until firm to the touch. Cool before slicing and serving with salted, grated skinned coconut.