Coconut Milk Appam
Ingredients
- 400 gWhite rice (raw, for soaking + cooked)
- 100 gCoconut meat (fresh or grated)
- 5 gFresh baker's yeast
- 1 tbspWhite sugar
- 1 pinchGray sea salt
- 200 mlCoconut milk
- 150 mlMineral water (for blending)
Method
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.
- 1
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Consume immediately after cooking to maintain the contrast between the crispy and the soft parts.
