Skip to main content

Nyonya Apom Beras @ Nyonya Pancake 娘惹米糕


This is a gluten-free recipe which is made of purely rice flour & coconut milk. You'll be fascinated how beautiful this Apom looks ! The holes were created when I'm cooking it on a frying pan. There is actually a special mould for cooking this Apom. Here's where my inspiration came from, Alan @ Travelling Foodies.  Apom its originated from traditional Indian cooking which the texture is quite similar to 'dosai' and it is both made of fermented rice batter as well. However, nyonya version is a bit thicker more alike to the western pancake and it is usually serve with sweetened banana gravy (kuah pengat pisang).  Please read on for more.

Here's what I did.
Ingredients for Apom batter  :
(A)
5gm   instant yeast
1 tspn  sugar
60ml  warm water

(B)
300gm   rice flour
1/2 TB   glutinous rice flour
1/2 TB   tapioca flour
1/2 tspn   salt
500ml    coconut milk

(C)
60gm    rice flour
410ml   coconut water
3  pandan leaves, knotted

Method :
(1)  mix together ingredients (A) and let to rest for 15 minutes or till frothy.
(2)  combine ingredients (B) into a big mixing bowl and stir till well cooperated.
(3)  stir ingredients (C) till well mixed then heat over medium flame till mixture became smooth paste, leave aside to lukewarm.

(4)  now, bring together all the ingredients (A), (B) & (C) and stir till well cooperated. Leave to rest for 2 hours.
(5)  when ready, heat up an apom mould if you have one, otherwise heat up an frying pan, rub the surface with some cooking oil.
(6)  withdraw 1/2 cup of apom batter and stir in blue pea flower concentrated water or a few drops of blue food colouring. Mix well.
(7)  pour 2 tablespoon of batter to pan and let to cook uncovered, over medium heat till bubbles appear. Then put 1 TB of blue pea batter on each apom and swirl gently with wooden chopstick.

(8)  once the apom is no longer sticky means its done and ready to pick up. And ready to serve.

I love exactly how the crust presented with all the little holes on it ! You may serve these apom with curry or rendang. Or the sweet version。。。。。。

With the most tradition way。。。。。kaya spread always my favourite thing ! Yummm...
Happy weekend to all and hope you guys are going to have fantastic week ahead. Blessings
Labels:

Popular posts from this blog

Homemade Fish Paste 自制纯鱼肉讓料

This is how I make my fish paste or fish cake whenever I wanted to make stuffed tofu. The stuffed tofu or "yong tofu" is a very famous Hakka dish, which I learnt from my father in law. I never is a good cook before I got married and I seldom cook as well cause need to work. But after married, I need to cook often whenever going to my parents in law place. So from there, I started my cooking journey. And thanks to my father in law for this, otherwise, hubby won't be able to taste his traditional dish anymore. Please read on for more. Ingredients : 1 kg of  ikan tenggiri or Spanish mackerel (with spots) (1-1/2 tspn salt & 1 tspn pepper) 2/3 TB  salt 1 TB  ginger juice / shaoxing wine 1-1/3 TB  wheat starch 2/3 cup  water 1/2 cup  ice cube, crushed Method : (1)  Slice side of the fish then scrap the flesh off, and place meat to a big mixing bowl. Then mix together water, salt and ginger juice. (2)  by using a stone mortar...
Read more

Homemade Ginger Wine 自制姜酒

My 2nd attempt making ginger wine. After a 3 whole months of waiting, I am truly happy with the result. It turns out really strong and smell really good compare to the previous batch I made. Just harvested today. Can't wait to try it in my cooking soon .... ginger mee suah, ginger wine chicken, steamed fish, steamed chicken ...... and many more >o<  Please read on for more. Couldn't find bentong ginger, so get the Thai bentong ginger instead. Not bad, at least better than the Chinese ginger. I ngredients : 1kg bentong ginger 750gm (3pkt) rock sugar 6L water 2pcs sweet wine biscuit 2pcs spicy wine biscuit Method : 1. wash ginger then blow dry under the sun, cut into small pcs. 2. bring rock sugar, ginger slices and water into boil, keep boiling for 30 minutes over medium heat. 3. then leave cool overnight. 4. crushed wine biscuit into powder form and set aside, then transfer half of the cooked ginger & water into a 10L glass jar. Add in wine...
Read more

Keropok Lekor Terengganu 登嘉楼特色炸鱼饼

I can't believe it myself that I'm actually making  keropok lekor  !!! Gosh, never in my life I would imagine myself making this, Terengganu fish cracker ! Its hubby favourite. I actually wanted to buy some of these during my last visit to Terengganu but hubby said NO ! However, I knew I'm going to give this a shot when I reached home and this is it. I have fulfilled it.  Keropok lekor  is the specialty of the east and it is normally made with small fishes or leftover fishes from the market place. Unlike the common fish cracker which is thin and crispy,  keropok leko r  is slightly thicker and fishy flavoured. And I have chosen to use   ikan kembung (scomber or bloating fish ) for the test run, cause its cheap and meaty compare to other small fishes. Ingredients : 1 kg   ikan kembung or bloating fish 1/2 cup  water 1 tspn  vegetable granules 2 tspn  salt 1 tspn  pepper 200-250gm  tapioca starch Meth...
Read more