Javan Apem recipes are prefab from rice flour, botanist sweeten, and manioc enter. These ingredients are the ingredients that create the saccharine discernment of Apem and are suitable to be served at anytime, for kindred snacks, to a organization at internal.
From varied kinds of conventional Asian conventional snacks such as; bikang, onde-onde, lumpia, weci, tahu isi , menjes, pisang goreng, klepon, cenil, risoles, cucur, dadar gulung, and umpteen others, there is a tralatitious mart eat that is famous for snacks that know been used. Apem
Ingredients
How to make
- 275 gr rice flour
- 100 gr cassava tape
- ½ tablespoon of instant yeast
- 100 grams of brown sugar, puree
- 2 tablespoons of sugar
- 150 mL coconut water
- 250 mL of thick coconut milk
- T tsp salt
How to make
- Blend the cassava tape, mix with sugar and instant yeast.
- Squeeze until the sugar is well mixed and dissolved.
- Add the rice flour to the dough, mix well
- Pour coconut water little by little while kneading with your hands for 15 minutes
- Add salt and coconut milk little by little while kneading flat
- Allow the dough for about 1 hour until it expands
- Heat the apem / mud cake mold, spread with a little oil
- Pour the apem mixture, wait until the holes appear, close
- Turn until the underside is cooked.
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