• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Normal

Recipe Ingredient

  • (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
  • 150ml water
  • (C) – Mix these ingredients and leave aside to froth:
  • 1/4 cup lukewarm water
  • 1/4 tsp sugar
  • 1 tbsp instant yeast
  • (D):
  • 160ml pati santan
  • Sauce:
  • (A):
  • 75g brown sugar
  • 50g gula melaka
  • 175ml water
  • 3 pandan leaves
  • (B) – Mix these ingredients together and allow the rice to expand:
  • 2 tbsp glutinous rice flour
  • 25ml water
  • (C):
  • 50ml pati santan
  • 1/4 tsp salt


  1. 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.
  2. 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.
  3. 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.

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