這是我創意改良出來的成品食譜,就叫它apom telur manis (sweet egg pancake)﹕
材料 - 可做9片
粘米麵粉 150克
濃椰漿 180豪升
乾酵母 1/2茶匙
鹽 1/2茶匙
幼糖 60克
雞蛋(A級) 4粒
水 100豪升
做法
1 將所有材料放入碗攪拌成均勻,然后碗上蓋着毛巾讓它發酵約1小時.
2 用中上爐火烘熱小鑊或7吋半平底鍋,然后用布拈少許油搽鑊,舀入(1)材料约80豪升,旋轉鑊使材料到鑊邊,低爐火烘约2-3分鐘至到apom呈金黃色,用鏟刮离取出apom,重覆至做完。
香脆熱食。
Finally I found a recipe for Indian ‘apom/apam’ (pancake) - some people also call it apom manis (sweet pancake). The ingredients are rice flour, coconut milk, yeast, salt and sugar. I mixed them into a batter but I think it’s too thick and tried the first piece. It didn’t seem like apom. So I put eggs and a little water into the batter. Hmm…it should be like this with eggs and the taste is just right.
I came up with a recipe and call it ‘apom telur manis’ (sweet egg pancake):
Ingredients – Makes 9 pieces
· 150g rice flour
· 180ml coconut milk
· 1/2 tsp dried yeast
· 1/2 tsp salt
· 60g granulated sugar
· 4 large eggs
· 100ml water
Method
Mix all ingredients together, strain into a smooth batter then cover with a clean tea towel and leave for 1 hour.
Heat a crepe pan (around 7 ½ inches) or a tiny wok over medium high heat. If it is not a non-stick pan/wok, lightly oil it. Pour about 1/3 cup (about 80ml) of batter and swirl it in the pan/wok so the batter coats the sides. Allow to cook for about 2-3 minutes over a gentle low heat, until the edges are light golden brown. Gently use a spatula to loosen the pancake from the pan/wok. Lift it out of the pan. Carefully wipe any remaining crumbs out of the pan, and continue the process with the rest of the batter.
Serve hot & crispy.
---My recipe blog link: http://eheartrecipe.blogspot.com/