Makes 6–8

Ingredients:
2 teaspoons fresh yeast
1 teaspoon sugar
1⁄2 cup warm water
1 3⁄4 cups (200g) rice flour
1 1⁄4 cups (200g) ground rice
2 cups coconut milk
1⁄2 teaspoon salt
a little vegetable oil for greasing
6–8 eggs (optional)
salt and freshly ground black pepper (optional)

Method:
1. Dissolve the yeast and sugar in the warm water, and leave for 10 minutes until the mixture starts to froth. Meanwhile, put the rice flour and coarser ground rice in a food processor. With the motor running, gradually add half the coconut cream to form a smooth dough.

2. Add the yeast mixture to the dough and mix together, then transfer to a large bowl. Cover the dough and leave to rise in a warm place for 1 hour until it has doubled in size.

3. When the dough has doubled in size, stir the salt into the remaining coconut cream, then mix the coconut cream into the dough to form a batter the thickness of heavy cream. The batter is ready to use, or it can be refrigerated for up to 2 hours until needed.

4. Heat a small omelet pan until quite hot over a medium-high heat. Grease the bottom and sides of the pan with oil, then tip out the excess to be used for the next pancake. Gently drop in a large ladleful of batter and, holding the pan in both hands and using an oven mitt, swirl the batter around so that it rides up and sticks to the sides of the pan.

5. Pour any excess batter back into the bowl. Cover the pan with a lid, and reduce the heat to low to steam the center of the pancake for 1 minute.

6. If you are making the appam with fried eggs, crack an egg into the center of the pancake. Season with salt and black pepper, if using, and again cover the pan—this time for 3 minutes.

7. The lacy edges of the appam should be golden brown and crisp, and the center of the egg perfectly cooked. Repeat the process with the other pancakes.

8. Serve immediately with some chile relish or sambal. Alternatively, if not using eggs, try one of the suggestions listed above.

Rice flour pancakes recipe