Apong/Appam ready to eat
Pour batter onto lightly greased heated wok, pour in a scoop of batter and swirl it around to coat the sides. The remaining batter will flow down into the center and create the hump. Use very low fire.
Cover with a lid to cook the hump faster.Cook until the edges are golden brown and the hump is cooked. Scrape the sides to loosen the apong/appam
Fold the 2 sides in to cover the hump while it is still warm in the wok - it cools fast and becomes too crispy to fold.
Remove from wok and cool on a cake rack
The night markets (Pasar Malam) in Petaling Jaya, are always very pleasant to go to, as it is not so hot, when the sun is down.
Designated roads will be closed and hawkers will put up the tables and display their wares, they sell anything under the 'stars'. It's very nice to walk along all the stalls in search for something, anything you fancy. One of my all time favorites is this coconut wafer pancakes. I really missed these pancakes and when my other daughter, Sharon, sent me the tiny wok, i hastily went into action and made some. They were so good but, like any utensil, the virgin run's result will often go to the culinary god. Thanks, Sharon, these pancakes are for you, drool only - sorry.
Ingredients:
Ingredients:
1/2 cup + 2 tbsp rice flour
3 tbsp all-purpose flour
1/2 tbsp cornstarch
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3 tbsp fine granulated sugar
2 eggs
100 ml thick coconut cream
50 ml water
Method:
Method:
Sieve the dry ingredients into a mixing bowl and add in the rest of the ingredients and mix well until sugar is dissolved and there are no more lumps in the batter.
Let batter sit for 30 minutes.
Heat the tiny wok on low heat and grease light with oil.
Pour in a scoop of batter(
Cover with a lid to fasilitate cooking.
When the edges are golden brown, scrape the sides and fold in the sides to cover the hump.
Remove on to a cake rack to cool.
Make more apong/appam with the rest of the batter.
Apong/appam is ready.
Enjoy
Serves
Serves
We love Apong! Thanks for the recipe and showing us how to do.
ReplyDeleteI love this apom too..whenever I visit Pasar malam or Penang I will get few of this apom..Your daughter so "sayang " you sending her love all the way from Malaysia..I think I can find this type of small wok in Chinatown NYC...must look hard in the store that sell restaurant equipment..Thanks for sharing the recipe!!
ReplyDeletebeachlover
ReplyDeleteYou should get this tiny wok in the east coast. Once i saw a tiny wok shape and was jumping for joy but it turned out to be a lid. Perhaps i should look in the Indian stores but thanks to sharon who will send me anything.
i like apam. i remember it tasted a bit sourish (or is it!?) and pairing it with different ingredients.
ReplyDeletecindy
ReplyDeletethis recipe won't be sourish.
Wow! I love these Apoms...I can eat 3 pieces at a time..Love it with ground peanuts, coconuts or cream corn in the center..Mmmmm..Thank you for the recipe..You are so lucky to have friends sending you utensils from M'sia..I'm going home for vacation next year..already have a long lists of things to get for myself...
ReplyDeleteI love apam..this is a must try recipe. Thanks for sharing it.
ReplyDeleteI have another question that is totally unrelated to this recipe. I was just wondering the hoen kwe flour/green pea flour would it be the same as green bean flour? I can only find green bean flour at the Asian grocery store here. Does it have to be hoen kwe brand?
Thank you so much for the wonderful recipes you share with everyone. :)
sunshine
ReplyDeletehoen kwe flour is actually mung bean starch/green bean starch. it is white like tapioca starch. If the grean bean flour is white than it is the same as hoen kwe.
These look really good, Lily. I should be able to purchase all the ingredients locally and that's a big plus for me. Enjoy the day.
ReplyDeleteAuntie Lily!
ReplyDeleteThis is my childhood favorite along with puto mayam. Do you think i can use a regular non-stick pan to make this. Ah, I want some so badly. hehe.
valkuan
ReplyDeleteyou could but it will be just like any pancake.
I love Appam too. Thks for sharing the recipe. It looks good.
ReplyDeleteDo we need to season the wok before using it for the first time?
Hi Lily,
ReplyDeletehow are you, its Irene from downunder. can you pls help with a recipe? I've lots of kum kut and limes and would like to make the 'tiam kut or the 'hum kut'. the ones they make in Petaling street?
can't seem to find a good simple recipe, have you made this before?
Thanks,
Irene.
littlehands
ReplyDeletethe wok just need to be washed to soap and water, wipe dry and lightly grease with oil.
irene
ReplyDeletei have not made them before and i think that:
wash the lime, blanch in hot boiling water.
Drain dry and then cut the limes making 4 or 5 slits. Press the lime flat - reserve the lime juice for a drink.
Sprinkle pressed lime with salt and sun dry.
Cook a thick syrup and pour over the sun-dried limes. Coat them well and leave to dry again. Kum cho powder can be added too.
Good luck
Hi lily,
ReplyDeletethanks for the tip, will try it out, one more recipe, have you tried making 'putu pering'? the ones you but in the malay stalls. no one seems to know the recipe. would be great if you have the recipe! I would love to try it out.
anonymous
ReplyDeletei too would like to try making putu piring and if i find a good recipe will try to make it.
Thank you very much Lily :)
ReplyDelete