Can I make the batter ahead of time?
Yes, you can prepare the batter (without the shrimp and vegetables) and refrigerate it for up to 12 hours. Stir in the fillings just before cooking.
BREAKFAST
Apem Selong: Indonesian Savory Pancakes with Shrimp and Vegetables
Experience the unique flavors of Indonesia with these delightful Apem Selong. These savory pancakes boast a perfectly crispy edge and a tender, fluffy interior, generously studded with plump shrimp and vibrant vegetables. They're a fantastic choice for a satisfying breakfast or a flavorful snack.
HOW TO MAKE IT
Let's cook.
01
In a large bowl, whisk together the rice flour, tapioca flour, instant yeast, sugar, and salt.
02
Gradually add the coconut milk and water to the dry ingredients, whisking continuously until a smooth batter forms. Cover the bowl with a clean cloth and let it rest in a warm place for 30 minutes to allow the yeast to activate.
03
After resting, stir in the chopped shrimp, grated carrot, and sliced scallions into the batter.
04
Heat 1 tablespoon of vegetable oil in a non-stick skillet or a traditional apem pan over medium-low heat. Pour about 1/4 cup of batter into the pan for each pancake, spreading it slightly to form a round shape.
05
Cook for 3-4 minutes, or until the edges are crispy and golden brown and the center is set. Flip the pancakes and cook for another 2-3 minutes, or until cooked through and lightly browned on both sides.
06
Repeat with the remaining batter, adding more oil as needed. Serve the Indonesian Savory Pancakes warm.
About This Recipe
Experience the unique flavors of Indonesia with these delightful Apem Selong. These savory pancakes boast a perfectly crispy edge and a tender, fluffy interior, generously studded with plump shrimp and vibrant vegetables. They're a fantastic choice for a satisfying breakfast or a flavorful snack.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For extra crispiness, ensure your pan is adequately heated before pouring the batter. Adjust the amount of shrimp and vegetables to your preference. A traditional apem pan with multiple indentations will yield perfectly shaped pancakes.
Easy Substitutions
Chicken or firm tofu can be used instead of shrimp. Other finely diced vegetables like bell peppers or corn can replace carrots. For a vegetarian version, omit the shrimp and add more vegetables or mushrooms.
Storage & Reheating
Store leftover pancakes in an airtight container in the refrigerator for up to 2 days. Reheat gently in a dry skillet over low heat or in a toaster oven until warmed through.
Serving Suggestions
Serve these savory pancakes with a side of sweet chili sauce or a simple soy-ginger dipping sauce. They are also delicious with a sprinkle of fresh cilantro or a squeeze of lime juice. Pair them with a cup of hot tea or coffee for a complete breakfast.
Common Mistakes
Over-mixing the batter can lead to tough pancakes; mix just until combined. Not letting the batter rest enough will result in less fluffy pancakes. Cooking on too high heat will burn the outside before the inside cooks through. Overcrowding the pan can lower the temperature and prevent proper browning.
Frequently Asked Questions
What if my pancakes aren't crispy?
Ensure your pan is hot enough and use a little more oil. Cooking on medium-low heat for a longer duration helps achieve crispiness.
Can I freeze these pancakes?
While possible, the texture might change slightly upon reheating. If freezing, wrap individually and reheat from frozen in a toaster oven for best results.
What kind of coconut milk should I use?
Full-fat coconut milk is recommended for the best flavor and texture.
MORE TO KNOW
Apem Selong are traditionally cooked in a special pan with small indentations, which gives them their characteristic crispy edges and soft, airy centers. If you don't have one, a regular non-stick skillet will work, but you might need to adjust the cooking time slightly. The key is to maintain a medium-low heat to allow the pancakes to cook evenly without burning the outside.
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