Apam Balik (Crispy Version)

Made these for breakfast, very crispy indeed! I used the same batter to make some kaya crepes, tasted as good. By the way, I got the recipe online but forgotten the source, ask me for the recipe if you are keen to try it. Please head over to Lily's blog for recipe. (updated on 22 Jun 2010)

Ingredients:
170 gm all purpose flour
100 gm rice flour
30 gm cornstarch
2 tsp double action baking powder
1/2 tsp baking soda
1/2 tsp salt
2 large eggs
1 tsp vanilla essence
6 - 7 ozs water
150 gm fine granulated sugar

Filling:
120 g melted butter
150 gm fine granulated sugar
1 cup chopped roasted peanuts

Method:

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

Note: Above recipe and method are copied and pasted from Lily's blog.

Q & A:

Q: Does its texture same as the one selling at pasar malam?

A: Yes.

Q: Why my apam is not crispy?

A: I'm not sure about the reason(s), so far this recipe works for me.

Do share your success story with other readers.

Q: Do you conduct classes for making apam balik?

A: No, I do not conduct any classes at the moment.

Q: Do I need an iron cast pan for making this?

A: I use normal non-stick cooking pan, it is not necessary to use iron cast pan.