Today's Recipe:
Peranakan Food - Apom Bok Kwa
Number of Servings: 2pax
1. 500g Self-Raising Flour
2. 120g Glutinous Rice Flour
3. 1 1/4 tsp Fine Salt
4. 1 1/2 tsp Yeast
5. 1L water
6. 30ml Blue Pea Flower Essence
7. 3 Bananas Sliced
8. 400g Coconut Milk
9. 2 Pandan Leaves (Mature)
10. 100g Gula Melaka (Palm Sugar)
11. A Pot + Mixing Bowl + Spatula
Directions:
1. Add Self-Raising Flour, 120g Glutinous Rice Flour, 1 tsp Fine Salt, Yeast into a bowl and mix well.
2. Add 900ml water stirring until the batter is smooth.
3. Cover the bowl with a damp tea towel, and set aside for an hour / for better outcome put into fridge and continue the next day.
While waiting for the batter, let's make the sauce.
4. Boil 100ml Water with knotted Pandan leaves. Dissolve Gula Melaka, then reduce heat and add coconut milk and bananas stirring constantly.
5. When the sauce is thickened, remove from flame and add 1/4 tsp salt.
(Tip: if the mixture is too watery, add a little corn starch to thicken it)
When the Batter is ready.
6. Scoop 1 tbsp of batter to mix with Blue Pea Flower Essence.
7. Scoop 2 tbsp of batter onto greased hot Apom mould, swirl in a drop of essence to the center. Cover and heat until it sizzles. Continue the steps until your Batter is finished. Serve Hot with Sauce.
If you are interested in learning Peranakan dishes, look out for the next few classes by The Peranakan!
THANK YOU AH! 谢谢! Terima Kasih! ありがとうございました!
Peranakan Food - Apom Bok Kwa
Pronounced as "Apom Bok Kwa", sometimes may be written as “Apom Berkuah” literally means “pancakes with an accompanying sauce”. “Apom” has its origins in traditional Indian cooking to mean “Appam“, a pancake made with fermented rice batter and coconut milk.
Number of Servings: 2pax
The traditional way to cook by Stove:
What to prepare?1. 500g Self-Raising Flour
2. 120g Glutinous Rice Flour
3. 1 1/4 tsp Fine Salt
4. 1 1/2 tsp Yeast
5. 1L water
6. 30ml Blue Pea Flower Essence
7. 3 Bananas Sliced
8. 400g Coconut Milk
9. 2 Pandan Leaves (Mature)
10. 100g Gula Melaka (Palm Sugar)
11. A Pot + Mixing Bowl + Spatula
Directions:
1. Add Self-Raising Flour, 120g Glutinous Rice Flour, 1 tsp Fine Salt, Yeast into a bowl and mix well.
2. Add 900ml water stirring until the batter is smooth.
3. Cover the bowl with a damp tea towel, and set aside for an hour / for better outcome put into fridge and continue the next day.
While waiting for the batter, let's make the sauce.
4. Boil 100ml Water with knotted Pandan leaves. Dissolve Gula Melaka, then reduce heat and add coconut milk and bananas stirring constantly.
5. When the sauce is thickened, remove from flame and add 1/4 tsp salt.
(Tip: if the mixture is too watery, add a little corn starch to thicken it)
When the Batter is ready.
6. Scoop 1 tbsp of batter to mix with Blue Pea Flower Essence.
7. Scoop 2 tbsp of batter onto greased hot Apom mould, swirl in a drop of essence to the center. Cover and heat until it sizzles. Continue the steps until your Batter is finished. Serve Hot with Sauce.
If you are interested in learning Peranakan dishes, look out for the next few classes by The Peranakan!
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♥ Thanks for reading as always! THANK YOU AH! 谢谢! Terima Kasih! ありがとうございました!