Batter
- 1 cup of all purpose flour
- 1 egg
- sweet corns
- 1 cup of coconut milk
- 1 tsp baking powder
- 1 tsp of soda bicarbonate
- 1/4 cup of sugar
- 1 tsp of vanilla essence
Fillings
(Use wok to dry roast: 1 cup of roasted peanuts + 1 tbs of sesame seeds + 1/2 cup of almond)
Method
- In a bowl, mix all the above (batter), sieve it to achieve smoother texture
- Heat wok or non stick pan, create a ring
- Once bubble form, sprinkle sugar, crushed peanuts & sweet creamy corn
- Fold to half when bottom turned brown
Result
- Texture: Cake texture (Becos i omit alkaline solution) IMO alkaline solution will make the texture more bouncy
- Taste: Excellent
Overall taste and texture better than outside, but must turn to the lowest fire becos i’m using a wok so it’s easily burnt
You can also use a little bit of butter to coat the wok for better taste on the outer layer, becareful coz it’ll burnt easily.
Always wash your wok so that the previous left over of your apam balik won’t stick to ur new apam balik.
