Rice Pancake / Appam

Introduce

Chef :

Wiwik Sunariyah

Rice Pancake / Appam

This was my first attempt to make rice pancake or appam or hopper. It is made from rice flour, fresh coconut milk and yeast. In this recipe I use small moulds to cook them instead of a non-stick appam pan. I lightly beat four eggs and used a spoon to scoop in the egg.

Ingredient

150 g

rice flour

1/2 tsp

yeast

2 tbsp

water

1 tbsp

sugar

125 ml

coconut milk

1/2 tsp

salt

Cooking instructions

* Step 1

Add in 2 tbsp. lukewarm water to the yeast and sugar in a big bowl. Mix well, set aside for about 10 minutes.

* Step 2

Add in the rice flour, salt and coconut milk, mix well. The batter should be of dropping consistency. Cover it and set aside for about 2-3 hours.

* Step 3

Heat up the mould or an appam pan, grease it lightly with oil.

* Step 4

Pour enough batter into it, slowly rotate the mould or pan in a circular motion so that a thin layer forms on the side while the centre reminds thick. Use a spoon to scoop in the egg, add in 2 spoons of egg mixture in each mould. If you use an appam pan, crack an egg in the centre.

* Step 5

Cover and cook for a minute, remove the appam when the centre fluffy part is cooked. Sprinkle a bit of black pepper on top. Or you can serve it hot with curries.

Note: if there is a photo you can click to enlarge it