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

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


  1. Break eggs into a deep bowl. Add in sugar and use a hand whisk to beat the eggs until sugar dissolves completely.
  2. 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.
  3. 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.
  4. 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.

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