Apam Balik

Salam,

First i think its still not too late for me to wish to all my Muslim reader a 'Happy Eid ul Fitr'. May Allah bless you with this Eid ul Fitr.

I just come back to work after a long holiday. Our Eid celebration were blessing. Everyone was very happy, we were cooking, eating, talking, eating & talking again heheh. Our family come to our place on the fifth day of Eid & i felt like i just can't stop cooking. Tiring but so happy just to saw them finished all the food that i served them.

Talking about food, hmm...its been long time since the last time i updated my blog. Well this recipe i didn't made it during Eid yah eheheh...this is one of the popular street food in Malaysia. U can get it almost everywhere. Its like a pancake with peanut & sweet cream corn...ohh my, one of my favorite. Always bought it everytime i went to night market near my mom house :). Here the recipe...

Apam Balik
Source :Cherry on Cake

• 340 gm plain all purpose flour
• 4 tsp baking powder
• 3 tbsp sugar 
• 2 eggs
• 1/2 tsp salt
• 2 cups water
• 1 cup evaporated milk
• 3 tsp canola oil
• a pinch of soda bicarbonate

Garnish:

• 1 cup or crushed peanuts (slightly coarse, not like powder)
• 1/2 cup of granulated sugar, more or less
• a small tin of creamed corn
• some butter or magarine

Mix all ingredients in a medium bowl until you get a smooth batter. Let the batter rest for at least 30 minutes or more. It will thicken upon resting and yield a nice thick batter.

Heat up a non stick pan. Swipe the pan with a little oil using kitchen paper. Make sure the pan is nice and hot.

Ladle up some batter, about 100 ml (a little less than 1/2 a cup), the amount depending on how thick or thin you would like your pancake to be. Pour the batter into the heated pan. Make sure the pan is on medium heat. Spread the batter around the bottom of the pan using the back of the ladle. Let it cook a little while until bubbles begin to appear.

Then sprinkle a layer of crushed peanuts, then a layer of sugar (granulated) and then drop small dollops of sweet creamed corn from a tin, some blobs of butter or magarine and let the pancake cook until the top firms up and the batter is cooked through.

Using a flat ladle or spatula. lift and fold the pancake in half and take it out of the pan and place on a wire rack while you continue making more pancakes with the rest of the batter.