apem CEYLON

     Makes it easy and simple ingredients, but it should not be asked ... good and tasty. Thick coconut milk that has become areh apem affixed on it so it becomes more palatable.

MATERIALS:

     * 500 ml coconut milk from 1/2 coconut
     * 1/2 tsp salt
     * 250 grams of rice flour
     * 50 grams of starch
     * 125 grams of granulated sugar
     * 1/4 tsp salt
     * 2 teaspoons instant yeast
     * Oil for a spread

Areh: cook over the fire until boiling, stirring frequently

     * 150 ml coconut milk
     * 1/4 tsp salt
     * 1/2 pieces of pandan leaves, cut into pieces

HOW TO MAKE apem CEYLON:

    A. Boil the coconut milk and salt to a boil, remove from heat and set aside. Place the rice flour, starch, sugar and salt in a container, stir. Mix the yeast into the flour mixture, stirring until blended.
    2. Enter the coconut milk, stirring until blended and dough is smooth. Let stand in warm place for about 1 hour.
    3. Heat a heavy skillet with a lid with a diameter of 12 cm him over medium heat. Brush with oil, pour about 50 ml of batter into the skillet, lightly press down the middle with the back of a spoon so that the dough is rather wide. Cover the pan.
    4. Cook over medium heat for about 5-6 minutes until half cooked. Open cover the pan, add 1 tablespoon apem areh above. Cook with the pan covered until cooked and areh dry, remove from heat.