'Apam Balik' is a Southeast Asian fluffy pancake and is very common in many varieties at roadside stalls throughout Brunei, Indonesia, Malaysia and Singapore. The filling originally made with cream corn and peanuts. This soft pancake which is usually made to order has a thick surface with thin and crispy side. These days, apam balik comes in a variety of sweet or savoury fillings, just as your heart desire.
The recipe below is enough for six apam.
What You'll Need
For Apam Balik;
1 1/4 cups plain flour
1/2 tsp baking soda
1/2 tsp instant yeast
2 tbsp fine brown sugar
1 cup of water
For Spreadable Custard;
1 2/3 milk
3 egg yolks
2tbsp sugar (I prefer brown sugar)
1/4 cup custard powder
20g cold butter cut into little pieces
some lemon zest
10 Strawberry - diced
A handful of blueberry - diced
or any berry that you like - diced
1 tsp icing sugar
In a mixing bowl add flour, baking soda, yeast and sugar and give them a quick stir. Then add the egg and water and whisk them together vigorously until smooth. Let it stand in the fridge for at least two hours before cooking.
Heat the milk in a pot to just under boiling and remove from heat. In another pan, whisk together egg yolks and sugar, when the sugar has dissolved add to the hot milk and stir well. Return the pot to the stove and slowly bring to a boil then add the custard powder and the chill butter, stirring constantly.
Take it off from heat and add finally add the lemon-zest.
Mixed well the berries with icing sugar.
And Now Time to Cook The Apam Balik;
To cook the Apam Balik, heat the 6-inch non-stick pan and grease with some butter. Pour in 1 ladle of batter and carefully spread the batter to the side of the pan using. Cook for 2 to 3 minutes until the batter is set (do not flip the batter) then spread the custard and sprinkle the berries on top.
When ready fold the batter in-half and remove from Pan.
Serve warm. (if you prefer you can sprinkle some icing sugar on top of the ready apam).