Apam Karamel or Apam Gula Hangus

I actually made this yesterday but didn't have time to get it down. It was on the spur of the moment kind of thing.
It was quite late and Mum wanted to eat apam. She loves all sort of apam and enjoys trying out various recipes of it. At one time, she made so many that we all had a hard time eating all the apam.
So back to the recipe, this time Mum wanted a gula hangus apam.
I checked the usually blogs and found an straight foward one by Mat Gebu.

The recipe is easy to follow and tastes very good too. Trylah, you might not like apam but let me tell you this apam is not like the usual beras ones, in fact it is almost like a sponge cake. Best eaten on the day it is made and better still with freshly grated coconut with a pinch of salt!!

Like all steam cakes, get your steamer and cups ready. It is best even when not mentioned in recipes to steam the cups a while before pouring in the batter. Don't know why, but Mum says so, I just follow.
I used medium sized porcelain cups that were greased lightly. You may also line the cups or what ever mould you are using with paper cups.

Apam Karamel or Apam Gula Hangus
source: Dapur Tanpa Sempadan

A
1 cup sugar
3/4 cup water

B
2 eggs
1/2 cup of oil (I used cooking oil)
2 Tbsp  condensed milk
2 Tbsp butter or margarine
1 tsp bicarbonate of soda
1 1/2 cup of all purpose flour (he added another 1 Tbsp, so did I)
1 tsp vanilla (I added this)

Method
First in a pot, caramelized the sugar over low heat. When the sugar starts to burn and turn amber slowly swirl the contents of the pot. Be careful not to burn the sugar. When almost all the sugar is brown, carefully pour the water. Allow the sugar to all melt before switching off the fire and leave the caramel to cool.

Next in a bowl beat eggs, milk, oil and margarine using a whisk. You may use a blender or hand mixer.
Then slowly pour in the cooled caramel, soda bicarbonate and beat again. Add in the vanilla.
Lastly add the flour in batches while whisking until it is smooth.

Pour the batter into the warm cups and steam for about 10 to 15 mins.
**make sure the water of the steamer is bubbling.
It is cooked when the apam is springing to the touch.

Happy Baking.