This is one of my favorite cakes from the family recipe. This cake is well known in my hometown area, North Maluku and North Sulawesi. That’s why it’s known as Apang Manado ( the province’s capital of North Sulawesi ). I think this cake got some influences from the Dutch which in fact has a big influence in our culture especially the parts of eastern Indonesia.
For this cake, I cannot say it as Apang Manado as there is a slight difference in the ingredients from Apang Manado’s recipe. So I just call it Apang. This is a kind of a good combination of bread and muffin and poffertjes , judging from its ingredients that involve yeast, eggs, flour, butter and milk.
I don’t have its pan ( a bigger type of poffertjes pan ) so I use my muffin pan and bake it in the oven. Normally it’s baked on the stove using Apang pan. The elders in the family will say the taste would be different but not to me (hehehe). If ever my grandma is still alive, she would have said that word : you baked it wrong.
The ingredients :
4 egg yolks
1 whole egg
300 all-purpose flour
3 tablespoon warm water
125gr margarine or salted butter, melted
250ml coconut milk or substitute it with butter ( make it all together 300gr )
7 tablespoon sugar or more if you like it sweeter
3 tablespoon sweetened condensed milk
Cheese/raisins/choco chips ( optional ) for topping
1. In a small bowl , stir together the warm water and yeast, stir to dissolve and set aside
2. In a large bowl, mix the eggs and sugar just till well combined, add the coconut milk, the melted butter , the condensed milk and the flour. Mix in the yeast mixture.
3. Set aside and allow to rise until double in size.
4. Fill the buttered muffin pan with the batter, top with cheese or raisin or choco chips of your preference. You may leave it plain as well.
5. Bake in the preheat 190 degrees C oven for 20 to 25 minutes. For this recipe, you can have around 20 pieces of Apang.