Recipe Ingredient
- (A)
- 150g rice flour
- 75g plain flour
- 1¾ tbsp cornflour
- 1½ tsp bicarbonate of soda
- 1¾ tsp double action baking powder
- (B)
- 4 eggs
- 110g castor sugar
- ¾ tsp salt
- (C)
- 150ml water
- 150ml thick coconut milk
Instructions
- Break eggs into a deep bowl. Add in sugar and use a hand whisk to beat the eggs until sugar dissolves completely.
- Sift ingredients (A) together into a big mixing bowl. Make a well in the centre and pour in ingredients (C). Use a wooden spoon to stir until well mixed. Strain the mixture into another clean mixing bowl.
- Add in salt and then the egg mixture. Stir to mix. In the meantime heat a small nonstick kuali. Use a clean cloth dipped in oil to rub round the kuali - make sure the kuali is not too oily.
- Spoon some batter into the heated kuali. Hold kuali away from the heat and rotate it to spread the batter around the sides of the kuali. Put back kuali over a medium low heat. (There should be a pool of extra batter in the centre of the kuali.) Cover the kuali and allow the apom to cook until golden brown. Use a small palette knife to lift up a one side of the cooked apom, and flip it out of the kuali. The whole apom should lift out easily. Place apom on a table top and fold both sides to the centre.
