250g Rice Flour
60g Wheat Flour
100g Tape, fermented cassava
5g Instant Yeast
400ml Instant Coconut Milk
2 Pandan Leaves
3g Pandan Paste
Butter (to grease the pan)
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.
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.