Apam Karipap

Curry Puff Style Apam 

1 cup plain flour

1 cup water

½ cup evaporated milk/fresh milk

2 tbsp sugar

½ tsp dried yeast

½ tsp blue packet Eno

A pinch of salt

Food colouring: green,pink and yellow

½ tsp pandan emulco/pandan essence

½  tsp rose essence

½ tsp vanilla essence

Filling

Grated coconut from 1 coconut

100gms of dark brown sugar/gula merah/palm sugar

1 cup water

1 tsp cornflour mix with 1 tbsp water

1 screwpine leaf,knotted

Make the filling first:

Heat 1 cup water with palm sugar or dark brown sugar.Once the sugar has melted ,sieve it and return back to heat. Add in grated coconut and screwpine leaf. Stir to combine the syrup with coconut.Stir in low heat until the filling becomes slightly thick. Discard the screwpine leaf, and pour in the cornflour mixture.Thicken up the filling .Close fire.Leave the filling to cool before use.

For the apam: Sieve flour and place it in a bowl.Add in the sugar,salt,evaporated milk and water.Stir or whisk it until there are no lump and you get a smooth batter.Add in the yeast and stir until well combine. Cover with a plastic wrapping and leave the batter to become soapy and rise slightly for about 1 hr. After an hour, beat the batter until smooth, add in eno and beat until well combined. The instant you add in the eno, the batter will slightly turn thick . Separate the batter into three. For the first batter , add in ¾ tbsp of water, vanilla essence and yellow colouring.For the second batter, add in ¾ tbsp water , pandan emulco,if you are using essence then you need to add green colouring, if using emulco, there is colour in it .For the third batter, add in rose essence and pink colouring with ¾ tbsp water. Immediately heat a non stick pan .Ensure that the heat is in the lowest at all time. Grease the pan with butter or oil.Add in one ladleful of batter in the center. Do not allow the side to be thin.The apam should be with even thickness,then only you can halve it without breaking. Once you see bubbles, slowly lift the apam. Place it on a greased karipap mould, add in the filling in the center,and close it in half .Do the same until all the batter finishes. Note: In between you can take the pan from the heat.Pour the batter first and then return back to heat. Continous pan on heat can change the colour of the apam. A good sweet tea time apam for all!!! Enjoy with a cuppa tea.

Source:http://www.azlitamasammanis.com/

This recipe is submitted to Create with Joy -Inspire Me Monday -Week 124