Coconut Milk Appam

A fermented rice pancake with lacy, crispy edges. The center remains thick, snowy white, and soft, carrying a sweet coconut aroma and a slight tang from the fermentation.

• Prep time: 20 min
• Cook time: 20 min
• Difficulty: Medium
• Calories: 554
• Protein: 9 g
• Carbs: 87 g
• Fat: 19 g

Ingredients

• 400 g White rice ( raw, for soaking + cooked )
• 100 g Coconut meat ( fresh or grated )
• 5 g Fresh baker's yeast
• 1 tbsp White sugar
• 1 pinch Gray sea salt
• 200 ml Coconut milk
• 150 ml Mineral water ( for blending )

Instructions

1. Soaking the rice

   Wash the white rice until the water runs clear. Soak it in mineral water for at least 4 hours. The grain should break easily under a fingernail.

2. Grinding and blending

   Drain the rice. Blend it with the coconut flesh, the pre-cooked rice, and a little mineral water. You must achieve a smooth paste, without any grit, coating the sides of the blender.

3. Starting fermentation

   Dilute the yeast and sugar in a little warm water. Incorporate this mixture into the batter. Cover and let rest in a warm place for 8 hours. The batter should double in volume and become frothy.

4. Adjusting and cooking

   Add the coconut milk and salt to thin the batter: it should be more fluid than pancake batter. Heat a small curved pan, pour a ladleful, and swirl the pan to create a thin rim. Cover and cook until the edges are dry and golden.

Chef's tips

• The pan must be very hot before pouring the batter so the lace sticks instantly to the sides.
• Never flip the appam; the steam trapped under the lid is enough to cook the soft center.

Storage

Consume immediately after cooking to maintain the contrast between the crispy and the soft parts.