Apam Balik
Apam balik, a sweet and crispy snack that I enjoy a lot. It can be easily spotted at Malaysian night markets (a.k.a. “pasar malam”). The combination of mouthwatering smell, crunchy pastry shell, savoury crushed peanuts, and sweet creamed corns, makes this a delicious snack!
Apam balik is a crepe-like snack, made by spinning the batter until very thin on a custom made flattened wok, and then frying it on one side till brown. It contains melted butter, sugar, crushed peanuts, and creamed corns. It’s yummy!
I got the recipe from Lily’s Wai Sek Hong and have tried it a few times. Enjoy!
Ingredients:
(A) Pastry
85g all-purpose flour
50g rice flour
15g corn starch
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 egg, lightly beaten
75g white sugar
150g + 1 tbsp water
1/2 tsp vanilla extract
(B) Filling
5 tsp margarine/butter
2 + 1/2 tsp white sugar
1/2 cup salted peanut, chopped
1 cup creamed corn
Directions:
1. Combine sifted all-purpose flour, rice flour, corn starch, baking powder, baking soda, and salt in a mixing bowl.
2. In a separate bowl, mix together egg, white sugar, 150g water, and vanilla extract.
3. Pour egg mixture gradually into the flour mixture, while stirring. Mix well. Refrigerate batter overnight.
4. Heat a medium-size round pan with ~ 1 tbsp cooking oil, on medium heat.
5. Add 1 tbsp water into the batter and stir well. Pour in batter while swirling the pan. Spread the batter out as thin as possible. Cook on low heat.
6. When the edge starts to turn brown, melt 1 tsp margarine/butter on the crepe (the side facing up). Remove crepe from pan.
7. Add 1/2 tsp white sugar, 1 tbsp chopped peanuts, and 3 tbsp creamed corn on the melted margarine/butter.
8. Fold crepe into half. Apam balik is ready to be served!
9. Continue cooking with the rest of batter.
* Yield: 5 pieces
Tags: Cooking
