Apem Jawa Tape Singkong by @resep_manis

1h

15 servings

🍚

280 g

Rice flour

🍬

230 g

Granulated sugar

🌾

68 g

Wheat flour

🍠

110 g

Fermented cassava

🍞

1.1 tsp

Instant yeast

🧂

0.28 tsp

Salt

🥥

510 ml

Coconut milk

🍃

2.3

Pandan leaves

  1. Boil
    • coconut milk
    • salt
    • pandan leaves

    Boil coconut milk, salt, and pandan leaves until boiling. Let it cool until warm.

  2. Pour
    • coconut milk
    • instant yeast

    Pour a little warm coconut milk into the yeast, stir until the yeast is completely dissolved.

  3. Add
    • fermented cassava

    Add mashed fermented cassava and mix well.

  4. Add
    • granulated sugar

    Add granulated sugar and mix well.

  5. Add
    • rice flour
    • coconut milk

    Add rice flour and gradually add coconut milk while stirring until smooth.

  6. Rise

    Let the mixture sit for 1 hour until it rises, cover with plastic wrap.

  7. Transfer

    After 1 hour, gently deflate the dough and transfer to a pitcher.

  8. Heat

    Heat the mold on medium heat until very hot. Pour the batter into the mold and cover immediately.

  9. Serve

    Once the surface is dry and no longer wet, it means it is cooked. Turn off the heat, remove, and serve.

Apem Jawa Tape Singkong by @resep_manis

1h

15 servings

🍚

280 g

Rice flour

🍬

230 g

Granulated sugar

🌾

68 g

Wheat flour

🍠

110 g

Fermented cassava

🍞

1.1 tsp

Instant yeast

🧂

0.28 tsp

Salt

🥥

510 ml

Coconut milk

🍃

2.3

Pandan leaves

Preparation Steps

  1. Step 1/9

    Boil coconut milk, salt, and pandan leaves until boiling. Let it cool until warm.

    🥥coconut milk
    🧂salt
    🍃pandan leaves

  2. Step 2/9

    Pour a little warm coconut milk into the yeast, stir until the yeast is completely dissolved.

    🥥coconut milk
    🍞instant yeast

  3. Step 3/9

    Add mashed fermented cassava and mix well.

    🍠fermented cassava

  4. Step 4/9

    Add granulated sugar and mix well.

    🍬granulated sugar

  5. Step 5/9

    Add rice flour and gradually add coconut milk while stirring until smooth.

    🍚rice flour
    🥥coconut milk

  6. Step 6/9

    Let the mixture sit for 1 hour until it rises, cover with plastic wrap.

    🧻plastic wrap

  7. Step 7/9

    After 1 hour, gently deflate the dough and transfer to a pitcher.

  8. Step 8/9

    Heat the mold on medium heat until very hot. Pour the batter into the mold and cover immediately.

  9. Step 9/9

    Once the surface is dry and no longer wet, it means it is cooked. Turn off the heat, remove, and serve.

    🥄ladle

Composition

Ingredients

Types

Grains, Sweeteners, Vegetables, Additives, Dairy, Herbs

Ingredients

rice flour, granulated sugar, wheat flour, fermented cassava, instant yeast, salt, coconut milk, pandan leaves

Allergens

Gluten

Dietetics

Dietary regimen

Vegetarian

Calories

290 kcal

Macro nutrients

Carbohydrates: 45g, Protein: 3g, Fat: 8g, Sugar: 18g, Fiber: 2g

Nutritional Information

Minerals

Sodium: 65mg, Calcium: 40mg, Iron: 1mg, Potassium: 250mg

Vitamins

Vitamin C: 4mg, Vitamin A: 5IU

Preparation

Time Information

Preparation

20 minutes

Cooking

40 minutes

Overall

1 hour 0 minutes

Difficulty

Level

Medium (2/4)

Steps

9 steps

Equipments

Utensils

plastic wrap, ladle

Appliances

stove, pot

Type

Type

Type Of Dish

Dessert

Occasions

Breakfast

Origin

Source

Platform

instagram

Original Creator

@resep_manis

Origin

Cuisine

Asian

Geographic

Indonesia, Java

Various

Aspect

Texture

Soft

Flavors

Sweet

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 1 day, fridge : 3 days, freezer : 1 month