(A) – Mix these ingredients together and leave aside to soak for 10 minutes:
500g rice flour
25g glutinous rice
300ml coconut water
(B) – Mix these ingredients, leave aside for 15 minutes. Cook over low flame until it turns gluey to make “Ebu”:
50g rice flour
(C) – Mix these ingredients and leave aside to froth:
1/4 cup lukewarm water
1/4 tsp sugar
1 tbsp instant yeast
160ml pati santan
75g brown sugar
50g gula melaka
3 pandan leaves
(B) – Mix these ingredients together and allow the rice to expand:
2 tbsp glutinous rice flour
50ml pati santan
1/4 tsp salt
Blend ingredients (a) and (b) together. Mixin 1/2 tsp salt and stir well with a hand whisk. Add in (c) and set aside for 30 minutes. Cover with a damp cloth for it to rise to double its size. Blend in (d) and proof for another 50 minutes. Heat a brass apom mould and grease lightly with corn oil.
Pour in enough batter to fill the mould three-quarters full and cook over medium heat. Cook till bubbles appear. Cover mould with a lid till the top part of the apom is cooked. Touch centre of apom with finger - if it is firm and not sticky, the apom is ready.
To make sauce: Bring (a) to a boil, strain the hot syrup into (b). Stir well and transfer to a saucepan and cook over medium low flame. Add in (c) and stir well till sauce thickens. Pour sauce into a small bowl and serve with apom bokwa.