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Kue apem is a soft Indonesian cake of rice flour, coconut milk and sugar, leavened with tape (fermented cassava) and yeast. The batter is left to rise briefly, then baked in a small round apem mould.
A short entry: the sources we found record only what is said here about Kue apem itself.
DocumentedCereals and bread40 min – 1.2 h
Recipe
No fixed amounts recordedThe studies list the ingredients but give amounts only as flour substitution levels; no standard household amounts were found.
Total time across the recorded steps: 40 min – 1.2 h
Start
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What changes:Rice flour, tape, coconut milk, sugar and yeast are mixed into a batter
Step 1 of 3
Mix the batter
Time
Not documented
Temperature
Not documented
Salt
None given
Acidity
Not documented
Which microbes the steps name, step by step
Yeasts
Output: batter.
Flavour
Not documented
Texture
Not documented
Colour
Not documented
Microbes at work in this step
Not documented for this step.
Method
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
At a glance
Kue apem is a soft Indonesian cake of rice flour, coconut milk and sugar, leavened with tape (fermented cassava) and yeast. The batter is left to rise briefly, then baked in a small round apem mould. Made in 3 steps over 40 min – 1.2 h. The longest step, leave the batter to rise, takes 30 min – 1 h (Pengaruh substitusi tepung labu kuning terhad…).
Apem gets its rise from tape (fermented cassava) and yeast added to the batter, and the rise is short, from about half an hour to an hour in the studies found.