Nancy’s Personal Blog

1. 500 gm rice
2. Coconut – 1 (grated)
3. Sugar 4~5 table spoon.
4. Salt 1 tea spoon.
5. Water 1000 ml. (500ml for thick milk & 500ml for thin milk)
6. 5 table spoon of cooked white rice.
7. 1/6 tea spoon yeast.

Method :

1. Get 500 ml of thick and thin coconut milk.(keep separately)
2. Soak 500 gm rice for ½ day with plain water.
3. Wash the soaked rice 3~4 times and drain the water.
4. Put the rice, yeast, salt and add 100 ml of thick milk and 100 ml of thin milk and grind(blender) till fine.
5. Pour the mixture into a suitable pot and keep it for another 4~5 hours.
6. Boil the balance coconut (thin & thick milk) approximately 800ml by adding in some sugar according to taste, in small fire and remove when the milk is boiled.
7. Heat up the small size wok once its heated up pour a scope(approximately 5 table spoon) of the mixture on to the wok lift it up and make a 360^o turn to get a round shape. Cover and leave it for 1~ 2 minutes in small fire.
8. Remove the sweet appam by using a knife.
9. Serve the sweet appam with the boiled coconut milk.