Learn to make sweet yet simple kue ape (thin wheat flour batter pancake) at home with this step-by-step recipe!
Kitchenesia.com - Jakarta is definitely a heaven for sweet tooth people for which it offers a plethora of snacks that worth to try. Among popular traditional sweet delights of Betawi cuisines are dodol (traditional toffee-like confection made of sugar palm) and (sago flour and shredded coconut cake).
There's also kue ape, a cake without definite name. Some call it kue ape, serabi jakarta, cucur kering, or even boobs' cake, notwithstanding, this cake contains soft and crispy texture with sufficient sweet level. It is a perfect snack to keep on hands all-day!
Duration: 60 minutes
Yields: 48 pieces
250 grams rice flour
150 grams all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
200 grams sugar
600 ml water
For suji leaves water:
25 ml water
30 suji leaves
2 screwpine leaves
1. Boil water, suji leaves, and pandan leaves in a pot and bring it to boil over medium flame for 4-5 minutes. Stir occasionally in between until the water turns green. Set aside.
2. Place rice flour, all-purpose flour, salt and sugar in a bowl. Whisk well using mixer and pour half amount of water in steady flow. Slap and fold the dough for 15 minutes.
3. Add leftover water and suji leaves water to the bowl. Slowly whisk the dough until combined. Wait for the dough to double-rise and firmer for 1 hour.
4. Add baking powder to the risen dough and stir well.
5. Apply vegetable oil in an ape-shaped* wok over big flame. Pour dough to the wok. Push the core with back of the spoon. Close the wok lid and set the flame into small fire. Remove from the wok when the dough turns brown and crispy. Repeat this step until the dough runs out.