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Traditional Apam Balik

Ingredients
  

  • 350 g Plain flour
  • 3 Eggs
  • 150 g Castor Sugar
  • 5 g Yeast or 7 g sachet
  • 5 g Bicarbonate soda or 7 g sachet
  • 2 cups Lukewarm water

Instructions
 

DIY Cream sweetcorn

  • Blend normal sweetcorn with a touch of milk.

Peanuts

  • Toast the peanuts, remove the skin and blend but not too fine.

Cane Sugar

  • Use cane sugar for sprinkle

Batter

  • Just mix everything together and let it sit for 30 minutes or more like pancake.

Frying

  • Heat pan then put some butter and fry an egg to even the heat. 
  • Wipe off all the butter before putting in the batter. 
  • When you place the batter in, swirl the batter to coat the sides a bit as I like eating the sides.  Cover for a minute or so until bubbles appear.
  • Sprinkle cane sugar, crushed peanuts and cream sweet corn. Cover for a couple of minute.
  • Remove cover and flip one side over to the other side. Cover and leave for another minute before removing from pan.
  • Rest few minutes if you can before cutting and eating.

Notes

TIP - I use only small heat but my pan is Anolon - Please try out your pan and adjust.
TIP - Always fry an egg and remove before putting first bit of batter in to even out the heat.
TIP - This batter makes 3 pans of 30cm size.
TIP - Clean your pan after each use if there it has spillage.