Ingredients

  • Serves 2-4
  • 250g Rice Flour

  • 200g Sugar

  • 60g Wheat Flour

  • 100g Tape, fermented cassava

  • 5g Instant Yeast

  • 2gr Salt

  • 400ml Instant Coconut Milk

  • 50ml Water

  • 2 Pandan Leaves

  • 3g Pandan Paste

  • Butter (to grease the pan)

Apem Jawa Tape Singkong (Indonesian Coconut Milk Mini Pancake)
Recipe Courtesy of
Asian Food Network

Apem Jawa Tape Singkong (Indonesian Coconut Milk Mini Pancake)

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Apem Jawa is a bite-sized Indonesian snack made of a creamy coconut milk batter with a hint of pandan. Soft and fluffy, its shape is similar to a mini pancake, only thicker. This variation of the dish includes tape singkong (fermented cassava) which adds a slightly tangy taste to compliment the sweetness. Enjoy this delightful treat as dessert after your meal, or with tea for an afternoon snack.
  • Easy
  • 120 min
  • 30 min
  • 10 min
  • 14 steps
  • 11 Ingredients
  • Easy
  • 14 steps
  • 11 Ingredients
  • 120 min
  • 30 min
  • 10 min

Directions

  1. Make The Batter

    • In a saucepan, add coconut milk, salt and pandan leaves. Over medium heat, bring it to a boil. Remove and set aside to cool slightly.

    • Take about 100ml of the coconut mixture, add instant yeast. Stir till dissolved. Cover the mixture with a plastic wrap and let it sit till foamy. This will take about 30 – 45 minutes.

    • With a grinder, grind the cassava tape and add it into the yeast mixture. Stir well.

    • Add sugar and stir again.

    • Add in rice flour, what flour and mix well. Gradually add remaining coconut mixture and stir well. There should be no clumps.

    • Work the pandan paste into the batter.

    • Cover up with plastic wrap and let it sit for 1 hour.

    Make The Batter


  2. Bake & Serve

    • Preheat the oven to 170°C.

    • Once it’s at 170°C, heat up the baking sheet or apem cake mould for about 15 – 20 minutes.

    • Once the mould is preheated, grease the mould with butter.

    • Pour the batter into the greased mould.

    • Bake the apem cake for about 15 minutes.

     

    • Once it’s baked, remove and set aside.

     

    Bake & Serve


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    Ingredients
    • Serves 2-4
    • 250g Rice Flour

    • 200g Sugar

    • 60g Wheat Flour

    • 100g Tape, fermented cassava

    • 5g Instant Yeast

    • 2gr Salt

    • 400ml Instant Coconut Milk

    • 50ml Water

    • 2 Pandan Leaves

    • 3g Pandan Paste

    • Butter (to grease the pan)

    Nutrition
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