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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)
Apem Jawa Tape Singkong (Indonesian Coconut Milk Mini Pancake)
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
-
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.
-
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.
Plate & Serve!
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