Try this simple-to-make Nonya Kaya Apom recipe from Chef Julie for this Chinese New Year!
Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 40 Cook : 35 mins Ready in : 75 mins Serves : 6-8 Servings
INGREDIENTS
- Apom
- Group 1
- 220g UHT Milk
- 4 Egg Yolk
- Group 2
- 1 tsp Baking Powder
- 120g Cake Flour
- ¼ tsp Salt
- 1 tsp Vanilla Powder
- Group 3
- 4 Egg White
- 30g Fine Sugar
- Group 1
- Nonya Kaya
- 40g Pandan Juice
- 160g Sugar
- 200ml Coconut Cream
- 8 Egg Yolks
DIRECTIONS FOR APOM
- Whisk (Group 1) together.
- Add (Group 2) & mix well.
- Whisk (Group 3) till soft peak.
- Fold into the egg mixture, rest for 10 minutes.
- Warm apom stick pan & cook the pancake.
DIRECTIONS FOR NONYA KAYA
- To get pandan juice – cut 8 pandan leaves into 2cm long and add 3 tbsp water and blend till fine. Press out the juice to get 40ml.
- Double boil the coconut cream with sugar till sugar dissolved.
- Pour some coconut milk into the eggs yolks while whisking.
- Pour the mixture back to the double boiler and cook till runny custard like. This will take about 15 minutes.