People in Malaysia love apam Balik, which is also called "Malaysian Pancake." This version doesn't use eggs and has a crispy outside and a soft, fluffy inside that you can fill with any toppings you like. Anyone can enjoy this tasty treat at any time of the day.
Ingredients: 1 cup all-purpose flour. 1/4 cup rice flour. 1/4 cup granulated sugar. 1/2 teaspoon baking soda. 1/2 teaspoon baking powder. 1/4 teaspoon salt. 1 cup coconut milk. 1/4 cup water. 1/2 teaspoon vanilla extract. 1/4 cup corn kernels optional. 1/4 cup crushed peanuts optional. 1/4 cup chocolate chips optional. 1/4 cup condensed milk for drizzling, optional. Vegetable oil for cooking.
Instructions: Put the all-purpose flour, rice flour, sugar, baking soda, baking powder, and salt in a bowl and mix them together. Mix the dry ingredients together with the water, vanilla extract, and coconut milk. Mix the batter until it's smooth. Take a 15-minute break. Set a pan or skillet that doesn't stick on medium-low heat. Use a little vegetable oil to grease it. Put a small amount of the pancake batter on the pan and spread it out into a thin circle. If you want, you can top it with crushed peanuts, chocolate chips, and corn kernels. Close the lid on the pan and cook for two to three minutes, or until the bottom is crispy and golden brown. Use a spatula to carefully flip the pancake over. Cook the other side for another two to three minutes, or until it's golden brown and fully cooked. If you want, you can drizzle the pancake with condensed milk after taking it out of the pan. Do the same thing again with the rest of the batter. Enjoy your tasty Apam Balik while it's still hot!
Prep Time: 20 minutes
Cook Time: 20 minutes
Jazz Duo
