Apong/Appam ready to eat
Pour batter onto lightly greased heated wok, pour in a scoop of batter and swirl it around to coat the sides. The remaining batter will flow down into the center and create the hump. Use very low fire.
Cover with a lid to cook the hump faster.Cook until the edges are golden brown and the hump is cooked. Scrape the sides to loosen the apong/appam
Fold the 2 sides in to cover the hump while it is still warm in the wok - it cools fast and becomes too crispy to fold.
Remove from wok and cool on a cake rack
The night markets (Pasar Malam) in Petaling Jaya, are always very pleasant to go to, as it is not so hot, when the sun is down.
Designated roads will be closed and hawkers will put up the tables and display their wares, they sell anything under the 'stars'. It's very nice to walk along all the stalls in search for something, anything you fancy. One of my all time favorites is this coconut wafer pancakes. I really missed these pancakes and when my other daughter, Sharon, sent me the tiny wok, i hastily went into action and made some. They were so good but, like any utensil, the virgin run's result will often go to the culinary god. Thanks, Sharon, these pancakes are for you, drool only - sorry.
Ingredients:
Ingredients:
1/2 cup + 2 tbsp rice flour
3 tbsp all-purpose flour
1/2 tbsp cornstarch
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3 tbsp fine granulated sugar
2 eggs
100 ml thick coconut cream
50 ml water
Method:
Method:
Sieve the dry ingredients into a mixing bowl and add in the rest of the ingredients and mix well until sugar is dissolved and there are no more lumps in the batter.
Let batter sit for 30 minutes.
Heat the tiny wok on low heat and grease light with oil.
Pour in a scoop of batter(
Cover with a lid to fasilitate cooking.
When the edges are golden brown, scrape the sides and fold in the sides to cover the hump.
Remove on to a cake rack to cool.
Make more apong/appam with the rest of the batter.
Apong/appam is ready.
Enjoy
Serves
Serves
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