Posted by: Jonjon | June 29, 2009

Asian – Appam – Apong , little wok apong/appam 9/10




Asian – Appam – Apong , little wok apong/appam 9/10

June 29 2009


http://lilyng2000.blogspot.com/2009/06/sharons-little-wok-apongappam.html


7.5% cornstarch, baking powder, soda, salt, 37% sugar, 100% eggs, 100% coconut cream and 50% water to (81% rice flour, 19% AP flour)

7.5% cornstarch, baking powder, soda, salt, 37% sugar, 100% eggs, 100% coconut cream and 50% water to (81% rice flour, 19% AP flour)

Ingredients
1/2 cup + 2 tbsp rice flour 100g —->50g
3 tbsp all-purpose flour 23g —->12g
1/2 tbsp cornstarch 7.5ml —->3.7ts =3/4 tsp
1 tsp baking powder 1/2 tsp
1/2 tsp baking soda 1/4 tsp
1/2 tsp salt 1/4 tsp
3 tbsp fine granulated sugar 37g 19g
2 eggs 1 eggs
100 ml thick coconut cream 50ml
50 ml water 25ml

Method:
Sieve the dry ingredients into a mixing bowl and add in the rest of the ingredients and mix well until sugar is dissolved and there are no more lumps in the batter.
Let batter sit for 30 minutes.
Heat the tiny wok on low heat and grease light with oil.
Pour in a scoop of batter(
Cover with a lid to fasilitate cooking.
When the edges are golden brown, scrape the sides and fold in the sides to cover the hump.
Remove on to a cake rack to cool.
Make more apong/appam with the rest of the batter.
Apong/appam is ready.
Enjoy

Conclusion
This was better than the usual crispy flat appam, because it has an added coconut fragrance. The coconut fragrance really came out whilst the appam was being cooked. Turned out crispy on the outside and soft on the inside, very nice, but became soft when placed on the plate because of the moisture buildup on the surface.

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