As usual I was talking to my Sis, this time my big sis and she reminded me about one of my favorite breakfast kuih, the Apam Balik or Ban Chien Kuih, the thin version with the crispy edge cooked in individual pan. And here it is today, my version of the Apam Balik, the recipe from a Blog. It is not as good as those made by the Malaysian Street Hawkers, but hey I will do better next time. I think next time I am going to make them with a cast iron pan to make it more crispy and crunchy.
The batter which has been in the fridge for about 2 hours. The batter will be thick so more milk had to be added. To test the consistency, hold the wooden spoon up and the batter should be flowing down. Try one first to make sure it is the right consistency.
As you pour the batter swirl the pan around so the batter covered the whole pan in order to get the crispy edge. And when the batter bubbles, sprinkle some sugar, butter and the ground peanuts. When the sides pull away from the pan, it is time to fold the apam balik
The apam balik, leave it in the pan for a few minutes.
Apam Balik, thin version with the crispy edge
Ingredients:(A)
Dough:
173 gm plain or all purpose flour
10 gm rice flour
30 gm corn flour
2 tsp baking powder
1/2 tsp bicarbonate soda
1/2 tsp salt
2 eggs
1 tsp vanilla extract
6-7 oz water or milk or santan(coconut milk)
Filling:
120 gm melted butter
150 gm castor sugar
1 cup roasted crushed peanut
7-8 tsp cream sweet corn
some young grated coconut*optional*
Method:
1: Beat eggs in an electric mixer and then add flour mixture and alternate with liquid to make a thin consistency batter. Strain batter and keep in fridge for 3-4 hours before use.
2: Heat a 7" or 8"non-stick pan at low heat.Check the batter,if it's too thick,add 2 tbsp water at one time..Use a big ladle to scoop the batter into the non-stick pan to form pancake shape, swirl the pan around so the batter will cover the whole pan to get the crispy edge. Sprinkle some sugar on the top and cover with lid. Cook until lightly golden brown. Sprinkle some crushed peanut,butter or grated coconut or any filling you prefer. When the edge pull away from the side of the pan, it is time to fold the crepe.
3:Remove crepe from heat and serve it warm.
3 comments:
Sis said: looks good enough to open a street stall.
Sis said: I liked the big "jin lung bau" which is prepared in a big heavy skillet and then folded into half and cut into pieces. One piece costs 80 sen (very small piece though. ) I can't resist it when I pass by the stall (the hawker prepares it on top of his tricycle)
Sis said: went to the market this morning (l0/l5) and bought a piece of "jin lung bau".
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