Posted by: Jonjon | March 11, 2009

Asian – Apam Balik 9.5/10

Asian – Apam Balik 9.5/10

March 11 2009

170 gm all purpose flour 42.5g
100 gm rice flour 25g
30 gm cornstarch 7.5g
2 tsp double action baking powder ½ tsp
1/2 tsp baking soda 1/8 tsp
1/2 tsp salt 1/8 tsp
2 large eggs 100g 25g
1 tsp vanilla essence ¼ tsp
6 – 7 ozs water 170g – 198g 45g
150 gm fine granulated sugar 37.5g

120 g melted butter 30g
150 gm fine granulated sugar 37.5g
1 cup chopped roasted peanuts ¼ cup

Mix all the ingredients together, strain and leave in the fridge for at least 3 hours. (i left it overnight)
Heat a crepe pan or a small nonstick pan slightly. (just hot enough for batter to stick to pan)
Pour in a 4 oz laddle of batter and swirl pan so that batter is coating the edge. Remove the excess batter and sprinkle in some sugar on the pancake.
Cook till the bottom of pancake is golden brown.
Sprinkle with melted butter and then chopped roasted peanuts.
Fold the pancake into a half and leave to cool.(it will be crispy as soon as it gets cold)

This was the best pancake that I ever had. At first I was a bit suspicious about the thickness of the batter so I added a bit more water than 45g. I thought this would create a soft pancake. I used the spoon and pressed the dough dough and swirled it in circles until it became finer and finer. I just left it there at around 180 degrees for 3 minutes and it started to brown beautifully on the underside. It went crunchy immediately. It tasted like a sweet egg biscuit, only more crunchy, delicious with the fillings.


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