Tuesday, November 29, 2011
"Apem" is a traditional snack which originally served during some ceremony at Javanese palaces in Yogyakarta and Surakarta. At later days this snack is also prepared among Javanese household to celebrate some important dates such as celebration of births, Ied Mubarak, 100days of grief, etc.
I love the taste of this snack since it is a combination of sweetness, slightly sour (from the fermentation) of the cake and saltiness of the topping.
This time, I would love to share this with other Indonesian food blogger for the IDFB#2-Challenge.
250g rice flour
100g granulated white sugar
1 tsp instant yeast
1/2 tsp baking powder
200ml thick coconut milk
300ml coconut juice
3/4 tsp salt
200g grated coconut meat (salted)
In a bowl, mix well together all of the ingredients except grated coconut meat. Cover the bowl with a plastic wrap and leave it for 30min in a warm place. Preheat the moulding pan and grease with some margarine. Pour the batter, put the lid on and cook at medium-low heat until raising up, pores formed and well cooked. Remove from the moulding pan and serve it with some salted grated coconut meat on top.