I always thought that Apom or a sort of pancake was a traditional Indian breakfast food. That was until my sister's Indonesian helper made some one m0rning for our breakfast. She said they do make it in Jawa where she comes from and they call it Apoom (only a slight variation in the pronunciation).
This morning, I got her to make some while I took down the recipe.
Ingredients
(for the apom)
4 cups dilute (thin) coconut milk
500 grams rice flour
2 tablespoons plain flour
1 tablespoon instant yeast
3/4 cup sugar
2 eggs
screwpine leaves (daun pandan)
salt to taste
(for the sauce)
2 cups thick coconut milk
2 tablespoons rice flour
sugar to taste
salt to taste
screwpine leaves
Method (apom):
Heat the coconut milk with the screwpine leaves. Do not boil as this will cause the oil to seperate from the milk. Beat the eggs with the sugar until it turns fluffy.Remove the screwpine leaves from the heated coconut milk. Add the rice flour and plain flour. Add yeast. Add in the beaten egg and sugar.Mix well and let rest (covered) for one to two hours.
Use a small wok with cover to cook the apom.
Add a ladle of apom mixture and swirl the wok to spread the mixture.
It can be decorated with screwpine leaves. According to my sister's helper, they also add strips of jack fruit to make it more tasty.
Cover the wok.
Temperature control is important. If the flame is too hot, it will burn the sides of the apom while the centre will remain uncooked.
The apom is ready.
To make the sauce, add the sugar, salt, rice flour and screwpine leaves to the coconut milk. Bring to the boil while constantly stiring the mixture to prevent curdling or seperating.
Come join me for breakfast. Apom and coffee.
Rather than just baked beans with your scrambled eggs, why not try this variation.
Ingredients:
Add the chilli sauce and tomato ketchup.
