Monday, 21 April 2014

Apam Balik (Ban Chean Kuih)

Apam Balik (Ban Chean Kuih)


Recipe source :  Flavours magazine

Apam balik or ban chean kuih in the Hokkien dialect, is an ever popular local kuih. I always pick up a piece or two of this delicious kuih each time I pass by the hawker selling it near the wet market. Each time I have to queue up because demand exceeds supply! The lady is literally selling "hot cakes" because there is always a long queue waiting for her to make them. 

The Chinese lady who sells this apam balik makes them thick and spongy. She uses a very large and heavy metal mould and cut the kuih into several pieces once it's done. Malay hawkers tend to make thin and crispy apam balik which are smaller in diameter. Both versions are equally delicious.

I am so glad I came across this recipe. It's so satisfying to make this at home!

Ingredients for flour mixture (makes 5 pieces)


250g plain flour
20g custard powder
30g rice flour
1 tsp salt
45g sugar
1 tsp instant yeast
1 large egg, beaten
1 tsp vanilla extract
310ml water
1 tsp bicarbonate soda or alkaline water
cooking oil for greasing pan 



 The flour mixture which has been set aside for one hour. 
Add bicarbonate of soda or alkaline water after one hour

 Crushed toasted peanuts

Sugar

Toppings


60g sugar
100g crushed toasted peanuts
60g margarine or butter
50g cream corn  (optional)              


Method


1.  Mix all the ingredients of the flour mixture except bicarbonate of soda or alkaline water  together.  Whisk until smooth. Cover and set a side for one hour.
2.  After one hour add bicarbonate of soda or alkaline water. Whisk the batter again to mix well.
3.  Heat a non-stick frying pan over low heat until hot. (I used a 20cm non-stick frying pan).
4.  Add some cooking oil to lightly grease the frying pan. 
5.  Add 3/4 cup batter and swirl the batter around to coat the whole frying pan and the sides as well. 
6.  Cook over low heat until bubbles appear. Add sugar and crushed toasted peanuts.
7.  Add a bit of butter or margarine and spread some cream corn on top of the peanuts.
8.  When the bottom is browned fold the pancake in half and transfer to a plate. 



  Do you find it mouth-watering?

8 comments:

  1. I love this! Now I feel like making it on a weekend!

    ReplyDelete
  2. Hi Doris,
    Wow! This looks like the ones we sometimes buy from our morning market! Yours are perfectly made with wonderful texture! Yum, yum! Good job!

    ReplyDelete
  3. Hi ladies,

    Actually I was equally surprised by the outcome of my first attempt at making apam balik:)

    ReplyDelete
  4. Made these. They turned out well. Thanks for sharing.

    ReplyDelete
  5. What kind of custard powder is used may i know?

    ReplyDelete
  6. Hi Yeoyileen, I used "kings" brand custard powder.

    ReplyDelete

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