Ingredients
- 175 gram palm sugar, sliced
- ¾ glass (150 ml) coconut water
- 1 pandanus leaf
- 200 gram rice flour
- 75 gram all purpose flour
- 1½ teaspoon instant yeast
- 1 glass (200 ml) coconut milk from ½ coconut
- ½ teaspoon salt
- 1 teaspoon spekkoek
- ½ teaspoon baking powder
Coconut shreds, steamed for 15 minutes:
- 100 gram coarsely grated coconut
- ¼ teaspoon salt
- 1 pandanus leaf
Apam (apem) known as Appam in India, where it originally came from, is perfect cake to have with tea in the afternoon
Steps
- Boil palm sugar and pandanus leaf in coconut water, while stirring it until the palm sugar melts. Strain.
- Pour slowly to rice flour while kneading the mixture until soft. Leave to cool.
- After cooling, add in flour, instant yeast, then pour in coconut milk. Add in salt and sppekoek spices, while continuing to knead until even (15 minutes). Leave to rise (30 minutes).
- Add in baking powder. Mix well, then pour into muffin tray with 3 cm depth. Heat on the oven (5 minutes).
- Steam on high heat until cooked (30 minutes). Turn heat off, and leave to cool.
