What's this Malaysian dessert called?!
About 20 years ago, when I was a child living in Penang, I used to love eating a particular dessert!. It was a thin flat pancake, similar to chapati but made from a white stretchy dough!. It would be cooked over a hot grill and served warm with sweetened condensed milk poured on top!. I have a feeling it may have been served for breakfast, although I might be getting it confused with deep-fried Chinese crullers which are served for breakfast with sweet soy milk!. It wasn't Apam Balik, it had more of a light tan color than a dark fried look!.
Can anyone tell me what this dessert is called!?Www@FoodAQ@Com
Can anyone tell me what this dessert is called!?Www@FoodAQ@Com
Answers:
Apom
Ingredients
300g rice flour
240-270ml coconut milk from ? a grated coconut
? tsp instant dried yeast granules
? tsp salt or to taste
60g castor sugar
Method
Combine rice flour, yeast, salt, sugar and coconut milk in a mixing bowl!. Stir into a smooth batter then cover with a clean tea towel!. Leave mixture to rest for 40-45 minutes or until doubled in bulk!.
Heat a miniature kuali or pan over medium high heat!. Lightly grease the kuali with a piece of oiled cloth!. Pour a ladle of batter into the kuali!. Swirl the batter to coat the kuali evenly, then cover with a lid!. Allow to cook for 2-3 minutes over a gentle low heat!.
Once the edges are light golden brown, use a spatula to scrape around under the apom!. Lift it out of the pan and continue with the rest of the batter!.
Recipe Name: Appam
Ingredients:
500g rice
1 cup coconut water
Salt to taste
50g sugar
How to Prepare:
Soak the rice in water for 5-6 hours and strain, then put in the grinder and grind into a smooth paste!. Take about two ladles of this batter and to this add 50ml of water!. Boil until it thickens!.
Mix this thick batter with the remaining batter!. Add in fermented coconut water!. (Coconut water will ferment when left at room temperature for 6 to 8 hours!.)
Add salt and sugar to taste!. Set the mixture aside for another 6 hours to allow for fermentation!. Mix well after it is fermented!. Take a small wok, heat and grease it with some oil!. Add a tablespoonful of batter and gently rotate the dish so that the batter covers all sides!.
Cover the wok and allow the batter to cook till the edges turn brown and the centre of the appam is cooked!.
Ensure that the centre of the appam is at least an inch thick by pouring more batter in the middle!. Serve hot!.Www@FoodAQ@Com
Ingredients
300g rice flour
240-270ml coconut milk from ? a grated coconut
? tsp instant dried yeast granules
? tsp salt or to taste
60g castor sugar
Method
Combine rice flour, yeast, salt, sugar and coconut milk in a mixing bowl!. Stir into a smooth batter then cover with a clean tea towel!. Leave mixture to rest for 40-45 minutes or until doubled in bulk!.
Heat a miniature kuali or pan over medium high heat!. Lightly grease the kuali with a piece of oiled cloth!. Pour a ladle of batter into the kuali!. Swirl the batter to coat the kuali evenly, then cover with a lid!. Allow to cook for 2-3 minutes over a gentle low heat!.
Once the edges are light golden brown, use a spatula to scrape around under the apom!. Lift it out of the pan and continue with the rest of the batter!.
Recipe Name: Appam
Ingredients:
500g rice
1 cup coconut water
Salt to taste
50g sugar
How to Prepare:
Soak the rice in water for 5-6 hours and strain, then put in the grinder and grind into a smooth paste!. Take about two ladles of this batter and to this add 50ml of water!. Boil until it thickens!.
Mix this thick batter with the remaining batter!. Add in fermented coconut water!. (Coconut water will ferment when left at room temperature for 6 to 8 hours!.)
Add salt and sugar to taste!. Set the mixture aside for another 6 hours to allow for fermentation!. Mix well after it is fermented!. Take a small wok, heat and grease it with some oil!. Add a tablespoonful of batter and gently rotate the dish so that the batter covers all sides!.
Cover the wok and allow the batter to cook till the edges turn brown and the centre of the appam is cooked!.
Ensure that the centre of the appam is at least an inch thick by pouring more batter in the middle!. Serve hot!.Www@FoodAQ@Com