1/2 cup + 2 tbsp rice flour
3 tbsp all-purpose flour
1/2 tbsp cornstarch
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3 tbsp fine granulated sugar
100 ml thick coconut creamMethod:
Sieve the dry ingredients into a mixing bowl and add in the rest of the ingredients and mix well until sugar is dissolved and there are no more lumps in the batter.
Let batter sit for 30 minutes.
Heat the tiny wok on low heat and grease light with oil.
Pour in a scoop of batter(
Cover with a lid to fasilitate cooking.
When the edges are golden brown, scrape the sides and fold in the sides to cover the hump.
Remove on to a cake rack to cool.
Make more apong/appam with the rest of the batter.
Apong/appam is ready.