serves
4
prep
10 minutes
cook
20 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
20
minutes
difficulty
Easy
level
Ingredients
- 140 g (¾ cup) cold cooked long-grain rice
- 265 g (1½ cups) rice flour
- 75 g (½ cup) plain flour
- 115 g (½ cup) caster sugar
- 1 tsp instant dry yeast
- 250 ml (1 cup) coconut milk
- 1 egg
- pinch of salt
- vegetable oil, for brushing
Resting time: 1 hour – overnight
Instructions
- Place the rice and 375 ml (1½ cups) water in a blender and blend until smooth and well combined.
- Tip the rice mixture into a clean bowl, add the flours, sugar, yeast, coconut milk, egg and salt and mix together well. Set aside to rest at room temperature for 1 hour. Alternatively, the batter can be made in advance and left to rest in the fridge overnight.
- Mix the batter again to remove any lumps. You can strain it if needed to achieve a really smooth batter.
- Heat a small non-stick frying pan over medium heat and brush with a little oil. Scoop in a small ladleful of batter and tilt the pan to spread it evenly into a thin layer, like you are making a crêpe. Cook for 2–3 minutes until the base is crisp and golden, then slide the apom onto a plate and gently fold it in half. Cover to keep warm. Repeat with the remaining batter, then serve immediately.
Penang Local by Aim Aris and Ahmad Salim, published by Smith Street Books (RRP $39.99). Photography by Georgia Gold.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
