|Topic Review (Newest First)|
|01-11-2015 06:21 PM|
|01-11-2015 12:13 PM|
I'd like to try it with a can of coconut milk because I'm pretty sure I'll never bother to buy a coconut!
Wouldn't fresh coconut blended with it's water be about the same as regular canned coconut milk/cream?
|01-11-2015 11:05 AM|
The coconut water is added to the blender when you grind it into a runny paste. The coconut and soaked rice is relatively dry and you need some liquid to get it to grind properly.
When you buy a fresh coconut there should be 1.5 to 2 cups of coconut water inside -depending on the coconut. Just crack the coconut over a bowl to catch the water.
This should be enough coconut water for grinding the mixture into batter.
I'm not certain why you would use coconut milk instead of?
|01-11-2015 10:01 AM|
That sounds like something I'd love!
I'm kinda confused about the coconut water--you say water from the coconut- is that what you soak the rice in and then drain?
I'm tempted to try this with canned coconut milk-full fat- because I know I won't ever get around to trying it as posted!
One of my favorite desserts is rice cooked in coconut milk with a semi frozen mango slice on top of the hot rice, with candied ginger.
|01-11-2015 12:36 AM|
Appam for breakfast
Appam is a sweetened rice/coconut pancake with a soft puffy center and a crispy, lacy edge. It is very common in Kerala, India.
The first time I made appam at home not a single cake made it to a plate, as they were eaten as soon as they were cooked in the pan.
There are lots of appam recipes online. This one is an authentic "Malayali appam" from Kerala.
While the recipe is easy, it requires a little planning.
You will need:
a good blender/vitamix/wet grinder
a wok or an appachatty (an appam wok that is small and shallow)
1 cup coconut grated fresh (not frozen or desiccated)
1 water from the fresh coconut
2 or 3 grams dry yeast
1 tbsp coconut oil
2 cup Rice
2 to 4 tsp sugar
-Soak the rice in water for about 4 or 5 hours.
-Cut fresh coconut into very small pieces and add sugar to coconut.
-drain the soaked rice and add it to the coconut/sugar and mix it up a little.
-Put the mixture in a blender/vitamix/wet grinder and add a little coconut water as you blend it. as you add water you want a smooth paste. Not too thick and not too thin. It will feel slightly gritty between your fingers and should pour like regular pancake batter.
-add a few tablespoons of warm water to the yeast and gently stir. Add the batter to the yeast and gently stir to mix the yeast in. Cover the batter with a towel and set in a warm place for 24 hours.
-the batter will grow about 1.5 to 2 times its original size and will be frothy at the top. stir gently.
-use a paper towel to lightly coat your hot wok with coconut oil and pour a little in the wok like you would a small pancake.
-pick up the wok and rotate it around to coat the sides and cover for about one minute. No flipping! You're done! It takes a little practice to get it right, but even failures taste great!
You can add sweeteners if you like and eat it by itself or you can use it to compliment other dishes. we like it with vegetable soup sometimes.
This is a picture on one on my stove:
This is a picture of the appam pan I use. They are easy to get online or you can use a regular wok -but you'll need a lid to cover it.