Thursday, 3 December 2015

Apam balik

Apam Balik is a local food where you can find from the stalls along the street. This recipe is from Seasaltwithfood and it suppose to be thin and crispy at the outer edge and thick and soft inside however I've got a thin and crispy texture. My son and hubby loves it so much as I added extra creamy corn and peanuts

Apam Balik (Thick Version)
Yield: 2pcs of 30cm


1 1/4 Cups All-Purpose Flour
1/2 tsp Baking Soda
1/2 tsp Instant Yeast
1 Large Egg
2 Tbsp Cane Sugar
1 Cup Water

2 Cups Roasted Peanuts, coarsely ground
1/2 Cup Cane Sugar

  1. In a bowl, whisk together all purpose flour, baking soda, instant yeast, egg, sugar, and water. Wrap the bowl and refrigerate for 5 hours or overnight.
  2. Lightly oil a small non-stick pan or a crepe pan (about 5 - 6 inches diameter) over a moderate heat (I used a 30 cm big pan).
  3. When the pan is hot, add about 1/2 cup of batter, evenly coating the pan. Cook for about 1 minute until the batter sets and form small bubbles.
  4. Sprinkle some sugar evenly and cover with a lid. Cook for another minute.
  5. Then sprinkle some ground peanuts on top of the pancake. Continue to cook until the pancake is light golden brown in color.
  6. Loosen the edges with a palette knife. Fold the pancake into half, and transfer it onto a plate.
  7. Slice into 2 or 3 pieces and serve warm. 
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