Apom Balik is a type of dessert pancake, and can be made thin like a crepe or thick like a small cake patty. I saw it being made at the Ramadan Market in Gua Musang, but at
the time I didn’t know what it was. Nevertheless I spent a long time watching, fascinated, as the chefs worked double time to make enough pancakes to meet the hungry lines.
The molds for the pancakes were set atop a long row of metal buckets filled with flaming charcoal. The evening was already hot, and just walking by made me sweat even more. The chefs had formed a sort of assembly line, one person greasing the molds, the other pouring in the dough, while the third flipped and removed the finished pancake.
To make this recipe vegan, use an egg-replacer of your choice.
Recipe from http://globalcookies.blogspot.com
- 2-1/2 cups flour
- 1/4 cup rice flour
- 1-1/2 cups caster sugar
- 1 tsp baking powder
- 1/2 cup durian puree
- 8 pandan leaves
- 2/3 cup thick coconut milk
- 1 cup water
- 3 eggs
- a pinch of salt
1. Wash and blend pandan leaves with the water and strain out the juice.
2. Sift or whisk together the rice flour, plain flour, salt and baking powder into a mixing bowl.
3. In a separate bowl, combine sugar, eggs and durian puree with the thick coconut milk. Stir till sugar dissolves.
dry ingredients with 1 cup of the pandan water to make a smooth batter.
Gradually add this batter to the egg mixture. Mix well and strain
an apom balik mould or kwali (small wok) until hot. You can also use a
small skillet or crepe pan for this purpose. Reduce the heat and grease
slightly with oil.
6. Pour thin layer of the batter into the mould.
Cook over low heat, uncovered, until bubbles appear on the top. Cover
with a lid and cook until the apom balik turns golden brown. Remove from
mould and fold the apom balik into half.
Optionally, you can spread a layer of durian cream or jelly on the pancake before folding.
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