Ajpums

Ingredients

• 1/2 oz. fresh German yeast
• 1 1/2 lb. of best rice flour
• cocoanut or almond milk

Method

1. 1

   Dissolve yeast in lukewarm water and work into rice flour to a stiff paste.

2. 2

   Let stand overnight, then mix with cocoanut or almond milk to a smooth batter.

3. 3

   Pour into a warm, buttered pan, cover tightly, and cook until browned and risen.

As published

This recipe was extracted from The "Queen" cookery books: Breakfast and Lunch Dishes (1904) by S. Beaty-Pownall, page 7. The excerpt below is the record exactly as published.

Ajpums. — For these Indian cakes dissolve ^oz. fresh German yeast in some luke-warm water (i.e. a mixture of one part boiling to two of cold water), and with this work l|lb. of best rice flour to a stiff jjaste. Let this stand till next day, then mix it all to a smooth, firm batter with cocoanut or almond milk

Cook this with the app: pantry check, scaling, and the assistant.