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!

Half Day Brisbane Chinatown Jalan and Makan

Brisbane Chinatown.

It's really nothing much...just one street, 'Duncan Street' at Fortitude Valley.

Nevertheless, we enjoyed yum cha at Suncrop Seafood Restaurant! Marvelous selection of dim sum.