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kue apem apem baked javanese

Easy Indonesian Baked Rice Flour Fritters (Apem Panggang)

These apem panggang are soft, slightly chewy Indonesian baked rice flour fritters with a hint of coconut and palm sugar. Traditionally served with a sweet coconut milk sauce (kuah gula merah), they’re a popular snack in Java, enjoyed for gatherings, afternoon tea, or festive occasions. This easy recipe keeps the authentic flavor while making it approachable for Western home kitchens.
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Prep Time 15 minutes
Cook Time 20 minutes
Resting (Fermentation) 1 hour
Total Time 1 hour 35 minutes
Servings: 10 Fritters
Course: Dessert, Snack
Cuisine: Indonesian, Javanese
Calories: 180
Ingredients Method Notes

Ingredients
  

For the Fritters
  • 2 ½ cups rice flour tepung beras, Indonesian rice flour – similar to Thai rice flour, not glutinous rice flour
  • 1 ¼ cups coconut water air kelapa, fresh or bottled coconut water
  • ½ cup packed dark palm sugar gula merah, Indonesian-style palm sugar – substitute with coconut sugar or dark brown sugar
  • 2 large eggs telur
  • 1 ½ teaspoons instant yeast ragi instan, bread machine yeast
For the Sweet Coconut Milk Sauce
  • ¾ cup coconut milk santan, canned or fresh – use full-fat for best flavor
  • ⅓ cup packed dark palm sugar gula merah
  • 2 tablespoons granulated sugar gula pasir
  • 1 pandan leaf daun pandan – optional but recommended, use frozen if available
  • ¼ teaspoon salt garam

Instruction
 

  1. Prepare the Palm Sugar Syrup
    In a small saucepan, combine palm sugar with 3 tablespoons water. Heat over medium until melted. Strain to remove any impurities and let cool slightly.
  2. Make the Batter
    In a large mixing bowl, combine rice flour and instant yeast. Add coconut water and the palm sugar syrup, whisking until smooth. Beat in eggs until the batter is lump-free. The texture should be pourable, similar to pancake batter.
  3. Ferment the Batter
    Cover the bowl with a clean cloth and let rest in a warm spot for about 1 hour, or until the batter is slightly bubbly and airy.
  4. Cook the Fritters
    Heat a nonstick mini pancake pan, small cast-iron skillet, or serabi pan over low-medium heat. Lightly brush with oil. Pour about ¼ cup batter into each mold. Cover with a lid and cook for 3–5 minutes, until the top is set and the bottom turns golden brown. Transfer to a plate and repeat with the remaining batter.
  5. Make the Sweet Coconut Milk Sauce
    In a saucepan, combine coconut milk, palm sugar, granulated sugar, pandan leaf, and salt. Simmer gently over low heat, stirring frequently, until the sugar dissolves and the sauce slightly thickens. Strain if desired.
  6. Serve
    Serve the warm fritters with the sweet coconut milk sauce drizzled on top or on the side for dipping.

Notes

  • Palm Sugar (Gula Merah): In the U.S. and Europe, look for “coconut sugar” or “Thai palm sugar” in Asian grocery stores. Dark brown sugar works as a last resort, though flavor will be slightly different.
  • Rice Flour: Make sure to use regular rice flour (not glutinous rice flour), which is similar to Bob’s Red Mill White Rice Flour or Thai rice flour.
  • Pandan Leaf: Adds a distinct floral aroma. Available frozen in most Asian supermarkets. If unavailable, omit or replace with ½ teaspoon vanilla extract for a different but pleasant aroma.
  • Cooking Pan: A mini pancake pan, aebleskiver pan (without flipping), or small nonstick skillet can substitute for a traditional serabi pan.
  • Texture Tip: Low heat ensures the inside cooks through without burning the bottom.