Apom Bokwa Recipe

Apom Bokwa Recipe

(Bokwa Pancake with Palm Sugar Syrup Recipe)

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.