Recipe: Crispy Apam Balik 香脆慢煎糕

Recipe adapted from Agnes's cookbook. Makes around 10-11 pieces.

This is what I've been craving for...can't wait for another round.

Batter: mix all ingredients below and rest for 3 hours. Stir well before use.

• 170g self raising flour (or 170g plain flour + 2tsp baking powder +1/2tsp salt)
• 100g rice flour
• 30g corn/tapioca starch
• 1tsp baking powder
• 2 eggs
• 1tsp vanilla extract
• 250g water
• 130g castor sugar

Toppings:

• 70g butter, diced
• 1 cup crushed roasted peanut
• 110g castor sugar
• 11 Tbsp cream corn

Method (cook with med-heat) :

1. When the pan is hot, pour slightly less than 1/3 cup of batter into a 22cm non-stick pan
2. Evenly coat to thin layer, cover to set (around 30 seconds)
3. Sprinkle 1tsp of sugar evenly then cover till brown (around 3-4 mins)
4. Add a few diced butter, 1 1/2 Tbsp of crunched peanut, 1 Tbsp cream corn and 1 tsp of sugar
5. Loosen the edges and fold it into half
6. Serve hot!

Notes:

1. Do adjust the thickness to your liking. For thinner layer, use less batter. My husband like it thicker, I used 1/2 cup of batter and more sugar for that.
2. Serve hot, otherwise place Apam Balik on a wire rack.

pour slightly less than 1/3 cup of batter into a 22cm non-stick pan

Evenly coat to thin layer

cover to set (around 30 seconds)

Sprinkle 1tsp of sugar evenly

then cover till brown (around 3-4 mins)

Add a few diced butter

1 1/2 Tbsp of crunched peanut

1 Tbsp cream corn 

and 1 tsp of sugar

Loosen the edges and fold it into half

Serve hot!