Apom Recipe

300 g

1 teaspoon

500 ml

1/4 teaspoon

1 tablespoon

Rice flour

Salt

Coconut milk

Baking powder

Cooked rice, grind with a little water to form paste

Some butter / cooking oil for frying

• Mix all ingredients to obtain a smooth batter.

• leave it overnight

• Whip the batter thoroughly to enclose air.

• heat a small wok and grease it over with a knotted pandan leaves.

• Ladle the batter.

• Immediately tilt the wok in all directions to coat sides thoroughly and form thin crispy edge and a thick fluffy center.

• As soon as the center is cooked, remove with a flat ladle.

To serve

• Serve them while hot with curry

• If sugar and eggs are added, it can be eaten plain.