How to Make Apam with Stew (Traditional & Healthy Version)
Apam with Stew is a beloved dish across Malaysia, especially among the South Indian Malaysian community. Apam, a soft and fluffy rice flour pancake, is commonly paired with a hearty vegetarian stew made from a medley of local vegetables and fragrant spices. This dish beautifully showcases Malaysia’s multicultural cuisine, blending Indian culinary traditions with local Malay influences, such as the use of santan (coconut milk), pandan leaves, and lemongrass. The apam is light, slightly tangy, and perfectly soaks up the rich, aromatic stew. It’s a popular lunch choice in many Malaysian homes and mamak stalls, providing a satisfying meal that’s both nourishing and flavorful. This recipe is crafted with health-conscious Malaysians in mind, using wholesome ingredients and minimal oil. The stew is packed with protein-rich lentils, fresh vegetables, and natural spices, offering a balanced meal suitable for vegetarians and those looking for a nutritious lunch option. Apam with Stew is not only tasty but also reflects Malaysia’s vibrant food culture, making it a wonderful dish to enjoy with family and friends.
Ingredients
- 1 cup Rice flour (tepung beras)
- 1/2 cup Coconut milk (santan)
- 1/2 teaspoon Active dry yeast (for fermentation)
- 2 tablespoons Sugar (gula)
- 1 leaf Pandan leaf (daun pandan, knotted)
- 1 cup Water (warm)
- 1/2 cup Lentils (kacang dal)
- 1 small Carrot (diced)
- 1 medium Potato (diced)
- 1/2 small Eggplant (brinjal, diced)
- 1 small Onion (finely chopped)
- 1 small Tomato (diced)
- 1 stalk Lemongrass (serai, bruised)
- 1/2 teaspoon Turmeric powder (serbuk kunyit)
- 6 leaves Curry leaves (daun kari)
- to taste Salt
- 1 tablespoon Cooking oil (vegetable oil)
Step-by-step instructions
Step 1 · Prepare the apam batter by mixing rice flour
Prepare the apam batter by mixing rice flour, sugar, and active dry yeast in a bowl. Gradually add warm water and santan, stirring to form a smooth batter.
Step 2 · Add knotted pandan leaf to the batter and let it rest for 30-60 min...
Add knotted pandan leaf to the batter and let it rest for 30-60 minutes to ferment.
Step 3 · Cook lentils in water until soft
Cook lentils in water until soft. Set aside.
Step 4 · Heat oil in a pot
Heat oil in a pot. Sauté onion, curry leaves, and lemongrass until fragrant. Add carrot, potato, eggplant, and tomato. Stir fry for 2-3 minutes.
Step 5 · Add cooked lentils
Add cooked lentils, turmeric powder, salt, and enough water to cover. Simmer for 10 minutes until vegetables are tender and stew thickens.
Step 6 · Remove pandan leaf from apam batter
Remove pandan leaf from apam batter. Heat a non-stick pan, pour a ladleful of batter, swirl to form thin pancakes. Cover and cook for 2-3 minutes until bubbles form and edges lift.
Step 7 · Serve hot apam with a generous ladle of vegetable stew
Serve hot apam with a generous ladle of vegetable stew.
Why this recipe is healthy
This dish is a healthy choice because it combines complex carbohydrates, lean plant protein, and healthy fats in a balanced meal. The use of minimal oil and local vegetables ensures low calorie density while maximizing nutrition. The fermentation process of apam improves digestibility and gut health. The stew’s spices boost metabolism and immunity, making this a nourishing lunch for calorie-conscious Malaysians.
A note on tradition
Apam with Stew is a cherished lunch in South Indian Malaysian households, especially in Selangor and Penang. Often served during festive gatherings and religious days, it symbolizes the harmonious blend of Indian and Malay food heritage. It’s commonly enjoyed in local eateries and homes, reflecting Malaysia’s multicultural unity.