SUBANG JAYA, Feb 21 – There's something very pleasurable about eating a freshly-made appam. Think wafer thin edges that are browned till they shatter into small pieces...
The making of the ultimate Paal Appam with its dreamy, rich coconut milk centre and crisp brown edges – Pictures by Lee Khang YiThink wafer thin edges that are browned till they shatter into small pieces when you reach out with your fingers to eat it. It's the contrast of textures: Crisp on the outside yet voluptuously soft in the middle.Eat it straight away once it's pried away from the hot pan.
In 2020, Yogesvari's daughter, Narmatha, continued her family's legacy of making these traditional delicacies. She was later joined by her husband, Aaron Jay Dason.as a way to market their business. It has become a fixture among the Subang Jaya community, where regulars drop by for their", it's that dreamy rich coconut milk centre with crispy edges that makes it a firm favourite of many.If you find it a little too rich, go for the Paal Appam with Jaggery .
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