Apom Bokwa Recipe(Bokwa Pancake with Palm Sugar Syrup Recipe) |
Ingredients: |
200 g rice flour 1½ tablespoon glutinous rice flour 120 coconut milk 200 ml coconut water 80 ml lukewarm water 1 tablespoon instant yeast 1 tablespoon coarse sugar ⅛ teaspoon salt Syrup ingredients: 100 g palm sugar (gula Melaka) 1 cup water 2 pandan (screwpine) leaves, knotted 30 g glutinous rice flour 125 ml thick coconut milk (from ½ coconut) ¼ teaspoon salt |
Method: Combine the pancake ingredients in a mixing bowl and stir together using a wire whisk. Stand for an hour or overnight in the refrigerator. Grease and heat up the apom (pancake) mould. Fill the mould ¾ full with the batter. Cover with lid and cook for 5-8 minutes, or until apom is set. Repeat until all the batter is used up. To make the syrup, bring palm sugar, water and pandan leaves to a boil in a pot. Stir to dissolve the sugar. Strain into a clean saucepan. Combine the glutinous rice flour, thick coconut milk and salt, and stir this into the palm sugar syrup in the saucepan. Cook over low heat until syrup thickens, stirring continuously with a wooden spoon. Serve syrup with the apom. |
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