Ingredients for approximately 30pcs:
300gm all-purpose flour (tepung gandum)
350ml thick coconut milk (santan pekat)
3 pieces Gula Melaka (approx. 300gm)
200ml coconut water (air kelapa)
2 pandan leaves (daun pandan)
1 ½ tsp baking powder
1 pinch of salt (garam)
3 seeds of durian
2 bananas
Preparation
Gula Melaka:
• Boil Gula Melaka together with knotted pandan leaves & 200ml of coconut water till gula Melaka dissolve.
• Approximately 200ml of Gula Melaka syrup obtained after boiling.
• Strain into a bowl & leave to cool down.
Durian:
• Remove flesh and put a side.
Banana:
• Preferably Pisang Emas or Pisang Raja.
• Slice bananas into 8 strips lengthwise.
Batter
• Mix flour with baking powder into a mixing bowl.
• Gradually pour in coconut milk, Gula Melaka syrup & half of the coconut water, mix thoroughly with a whisk.
• Add in the balance coconut water, mix well the batter (taste to your preference, add more Gula Melaka if needed).
• Cling wrap & rest for an hour under the rays of the sun.
Making the Apam Balik
1. Heat up pan with lid under low heat.
2. Pour batter to fill ¾ of each mold & increase the flame slightly.
3. Once bubbles begin to form on the surfaces, cover pan with lid for 10-15 secs.
4. Remove lid after 15 secs, normally the center portion is not cooked, close the lid.
5. Then remove the pan from the flame, place it on a stand for another 10 secs ( to prevent the base from being burnt).
6. After 10 secs the surface will slightly buldge up & dry.
7. Remove cooked apam from mold & fold into half.
8. For banana & durian flavors apam balik, pour ¾ batter into mold, once bubbles appear, place banana/durian slice slightly away from the center of the batter (then follow steps 4 to 7).
9. There are 3 types of flavors to be served.
Негізгі бет Delicious Kuih Apam Balik Tiga Rasa Nyonya Special
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