"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.
Ingredients:
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)
Directions:
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.
6 comments:
Loyangnya beli dimana Mba? Sengaja bawa dr Indo-kah?
@Anne: engga Ne, beli d toko Asia di Calgary...itu org Vietnam sering pake buat pancake mereka.
iya pengen loyangnya jugah..buatan Malaysia tifis n gak ada pegangan hiks....
Thanks for posting this recipe. I ate some wonderful serabi at the Best Western Hotel in Solo earlier this month. They were cooked like a crepe and filled and rolled. Do you think this recipe would work for that?
Anita in Berkeley, California
Thanks for posting this recipe. I've been searching for it. I'm so glad to find it with rice flour and not wheat since I'm allergic to the gluten in wheat flour.
Does anyone have a recipe for the rolled crepes filled with coconut, chocolate, strawberry jam, peanuts and cheese? I had them in Solo and I really want to make some myself.
Anita
@mymessykitchen: ini made in Vietnam mbak..lumayan lah ga tebel2 banget sih...
@anita thomson: Thanks for stopping by and leaving nice comment. I believe it is different than the one that you had during your staying in Solo. If I can hv your email address, I'll send you the recipe for serabi.
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