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
Instructions
- 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.
