Aapam
A soft flat rice cake, like a rice chapati, used for soaking up curries.
Ingredients
- cooking fat take your pick
- 1 kg rice 2 lb
- 2 pint water 4 cups
- 1 tsp baking powder
- 1 tsp Salt
- 1/2 pint coconut milk
Instructions
- Wash the rice and drain well. When dry, pound until fine flour and sieve. Keep aside.
- Mix the residue leftover from the sieved flour (NOT THE SIEVED FLOUR ITSELF!!!) with 2 pints water to make starch.
- Let starch ferment
- Mix rice flour, starch, baking powder, salt, and coconut milk.
Cook
- Spread some fat at the bottom of earthenware (clay) pot.
- Pour in large spoonful of rice mixture and spread along the bottom of the pot.
- Cover with another pot (or lid?).
- Cook 5 minutes.
Notes
Maybe you can use cast iron? Either way, seems you need a lid in order to cook this in order to steam the cake. My guess is Bogie doesn't want you to use a thin frying pan. A clay pot would mean less chance of burning. The result should be more like a soft steamed cake, rather than a fried bread such as paratha.