Assalamualaikum and hi guys. How are you today? Are you ready to try a new menu? Alright guys, lets start! Today I want to share the popular food that commonly found in the streets of
Malaysia and Singapore, the apam balik which is a sweet peanut pancake turnover
stuffed with sugary, buttery peanut filling, with the optional cream corn. It
is freshly made in rows of brass pans over fire and is then folded or ‘turned
over’, thus the name. There are two versions to the apam balik – the thick and
thin (or crispy) version. This recipe makes about 12 pieces of thin and crispy
apam balik. Usually we only bought apam balik at the streets. Why not you try this menu at your home? You will fee more satisfied because you made by your own. Hopefully you'll enjoy this recipe :)
Cooking Time: 15mins - 30mins
Serves: 3 to 4
Total time: 15mins - 30mins
Course: Snack
Cook Method: Pan-Fry
Cuisine: Malaysian & Singaporean
INGREDIENTS
Batter
- 200g all-purpose flour
- 100g rice flour
- ½ tsp salt
- 2 tsp baking powder
- ½ tsp baking soda
- 1 large egg (lightly beaten)
- 100g sugar
- 200ml water
- (Leave batter to rest for 2-3 hours, or refrigerate overnight)
Filling
- 200g roasted peanuts (ground coarsely)
- 100g sugar
- 200g canned cream corn
- 3-4 tbsp salted butter
INSTRUCTIONS
- In a bowl, whisk and combine all ingredients for Batter. Wrap bowl with cling wrap and leave to rest for 2-3 hrs, or refrigerate overnight.
- Lightly oil a small non-stick pan or a crepe pan (about 12-15cm diameter) over a medium heat. When the pan is hot, evenly coat the pan with 2-4 tbsp of batter. Cook for about 1 min. As the batter sets and forms small bubbles, loosen the edges with a palette knife.
- Sprinkle sugar evenly on top of pancake. Cook for another 4-6 mins until pancake is light golden brown. Then top with 1 tsp butter and some cream corn. Lift pancake from the pan, fold into half and serve immediately.
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