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Apam Balik or Ban Chien Kuih or Peanut pancake is one of the popular local delicacies in Malaysia.The only Apam Balik version that I like is the thin crepe version Apam Balik.I wanted to make the thin crepe Apam Balik for the longest but didn't find the urge to do until now. I look high and low for thin version crepe Apam Balik recipe online but afraid to tried out the recipe.I didn't realise I bought Agnes Chang's Hawkers' Delight cookbook which it's have a Apam Balik recipe in there.The photo she shown look like thin crepe version.So last weekend I tried out the recipe but found the crepe is quite doughy so I alternate her recipe by adding extra liquid or water..By adding extra liquid the crepe come out perfectly right! Viola!! now I also can make perfectly thin crepe Apam Balik!! Now I don't need to wait until I can go back to Malaysia to enjoy this delicacy .
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 (I added 1 tsp by mistake)
1/2 tsp salt
2 eggs
1 tsp vanilla extract
6-7 oz water or milk or santan(coconut milk)*I added double the portion water or add 2 tbsp at one time for the right thin crepe consistency*
150 gm castor sugar
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:Mix all ingredients( A) into a mixing bowl.Beat well with mixer.Strain the batter before keep in the fridge for 3-4 hours before use.(I store overnight)
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,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,fold crepe into half.
3:Remove crepe from heat and serve it warm.
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