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Cereals and bread from Indonesia
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.
| Rice flour (with some wheat flour in baked apem) | [ananda2026][jofe2024] |
| Tape singkong (fermented cassava) | [ananda2026][jofe2024] |
| Coconut milk, coconut water, sugar and salt | [ananda2026][jofe2024] |
| Yeast (ragi; instant yeast in one study) | [ananda2026][jofe2024] |
| Starter | tape singkong (fermented cassava) plus yeast |
Total time across the recorded steps: 40 min – 1.2 h
What changes: Rice flour, tape, coconut milk, sugar and yeast are mixed into a batter
Output: batter.
Microbes at work in this step
Not documented for this step.
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
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…).
| Main step | 30 min – 1 hReported[jofe2024][ananda2026] | Leave the batter to rise |
|---|
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.
The cakes in the cited studies are baked, which cooks the batter through.
Every number is labelled with how it is known. How this atlas is made
