Malaysian crispy sweet crêpes (Apom lenggang)

Ingredients

• 140 g (¾ cup) cold cooked long-grain rice
• 265 g (1½ cups) rice flour
• 75 g (½ cup) plain flour
• 115 g (½ cup) caster sugar
• 1 tsp instant dry yeast
• 250 ml (1 cup) coconut milk
• 1 egg
• pinch of salt
• vegetable oil, for brushing

Resting time: 1 hour – overnight

Instructions

1. Place the rice and 375 ml (1½ cups) water in a blender and blend until smooth and well combined.
2. Tip the rice mixture into a clean bowl, add the flours, sugar, yeast, coconut milk, egg and salt and mix together well. Set aside to rest at room temperature for 1 hour. Alternatively, the batter can be made in advance and left to rest in the fridge overnight.
3. Mix the batter again to remove any lumps. You can strain it if needed to achieve a really smooth batter.
4. Heat a small non-stick frying pan over medium heat and brush with a little oil. Scoop in a small ladleful of batter and tilt the pan to spread it evenly into a thin layer, like you are making a crêpe. Cook for 2–3 minutes until the base is crisp and golden, then slide the apom onto a plate and gently fold it in half. Cover to keep warm. Repeat with the remaining batter, then serve immediately.

Penang Local by Aim Aris and Ahmad Salim, published by Smith Street Books (RRP $39.99). Photography by Georgia Gold.