#apambalik #曼煎粿/煎弄包 #minchiangkueh

Recipe

The batter
* Plain flour ( 90gr)
* Rice flour (50gr)
* Sugar (30gr),
* 1/4 tsp baking soda
* 1/4 tsp salt
* 1 tsp baking powder [🟡Error on video ]
* 1 egg , room temperature with shell 65gr
* 120gm water

The filling
* granulated sugar , as needed
* roasted chopped peanuts , as needed
* sweet corn or creamy sweet corn, as needed
* some unsalted butter
* # any others fillings that you like

Instructions
The batter
* In a bowl, add in all the batter ingredients. Whisk everything together just until combined and no lumps. Cover tightly with a cling film and leave to rest for 30 minutes, in a warm and draft free place.
* After 30 minutes, give the batter a whisk before using.

Note
* If your batter turns too thick, simply add a splash of water it up (see the correct consistency in the video).

Cooking
* Lightly oil a small non stick pan or apam balik pan (about 5”) over a moderate heat. When the pan is hot, pour in batter, evenly coating the pan. Pour less batter if you like it thinner. Using a round small bowl spread the batter evenly. Cook for about 1 minute until the batter sets and form small bubbles. Sprinkle evenly a generously amount of granulated sugar, followed by chopped roasted peanuts and lastly several teaspoon of sweet corn ( I couldn’t get creamy corn so replaced with sweet corn. Continue to cook until the pancake is light golden brown in color. Loosen the edges with a palette knife.
* Fold the pancake into half, and transfer it onto a plate and serve warm.


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