Apem Cake Recipe

Materials:

     * 500 ml coconut milk, from 1 / 2 coconut
     * 1 / 2 teaspoon salt
     * 250 grams of rice flour
     * 50 grams of wheat starch
     * 125 grams granulated sugar
     * 1 / 4 teaspoon salt
     * 2 teaspoons instant yeast
     * oil to spread

Areh: cook over the fire, stirring frequently until boiling

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

How to make:
1. Boil coconut milk and salt until boiling, remove, set aside. Put rice flour, wheat starch, sugar and salt in a container, stir. Mix yeast into the flour mixture, stirring until blended.
2. Enter the coconut milk, stir 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 cooking oil, pour about 50 ml of batter into the skillet, lightly press the middle with the back of a spoon for the dough slightly widened. Cover the pan. 
4. Cook over medium heat for approximately 5-6 minutes until half cooked. Open the lid frying pan, add 1 tablespoon areh above apem. Cook continues with the pan covered until cooked and areh dry, remove from heat.