Appom makers. Between customers.


Ingredients :
  • 30g rice flour
  • 1 teaspoon salt
  • 500ml coconut milks - extracted from 600g grated coconut
  • 1/4 teaspoon baking powder
  • 1 tablespoon cooked rice - grind with a little water to form paste
  • Some butter / cooking oil for frying
Method :
  1. Mix all ingredients to obtain a smooth batter. Leave it overnight.
  2. Whip the batter thoroughly to enclose air (you can also whip in some beaten eggs and sugar to taste for a dessert style).
  3. Heat a small wok and grease it all over with knotted pandan leaves.
  4. Ladle the batter.
  5. Immediately tilt the wok in all directions to coat sides thoroughly and form thin crispy edge and a thick fluffy centre.
  6. As soon as the centre is cooked, remove with a flat ladle.
Serve them while hot with curry.