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Apam johol (Apam Johol): photo of the dish
Illustrative photo: DEKDA SAMSUDIN — CC BY-SA 4.0, Wikimedia Commons
Breakfast

Apam johol (Apam Johol)

A thick, fluffy pancake from the east coast of Malaysia, flavoured with palm sugar. Eaten at breakfast or as a snack, often lukewarm, with a coffee.

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Ingredients

Ingredients

Sirop

Spices & seasoning

Optional extras

On the side

Nutrition facts

779 kcal per serving

Protein
9.2 g
Carbohydrates
133.8 g
of which sugars
85.5 g
Fat
22.3 g
of which saturated fat
12 g
Fiber
2.4 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. In a mixing bowl, combine the rice flour, baking powder and salt.
  2. In another bowl, beat the eggs with the brown sugar until slightly frothy.
  3. Add the coconut milk to the eggs, then gradually pour this mixture over the flour while whisking to get a smooth, runny batter.
  4. Melt the palm sugar with the water in a small saucepan over low heat until you get a thick syrup, then stir it into the batter.
  5. Let the batter rest for 15 minutes at room temperature.
  6. Heat a lidded non-stick pan with a little oil, then pour in a ladleful of batter and add a few berries or raisins.
  7. Cover and cook for 3 to 4 minutes, until bubbles appear on the surface and the underside is golden.
  8. Serve lukewarm, folded in half.

Variations and tips

Simple version. Replace the palm sugar in the syrup with light brown sugar and add a spoonful of maple syrup for a softer touch.

With what you can find here. Without palm sugar, use light brown sugar with a spoonful of molasses to recover the caramel taste.

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Original Ecomely recipe.