Recipe for Apom telur manis (Sweet Egg Pancake)

我終於找到Indian apom／apam（有人叫它apom manis）的食譜，按其材料攪拌后我感覺太濃稠，試做出來的效果不像apom。我加了蛋和水，嗯…這才像嘛，有蛋的味道才對啦！
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/