Tea time will never be the same anymore with this “Apom Balik”. This Malaysian refined recipe is here to blow your mind away. Try it out now!
- 250g plain flour
- 1 tsp salt
- 2½-3 tbsp castor sugar
- 1 tsp fresh yeast (break up into fine granules)
- 1 egg
- 250ml water
- 1 tsp alkaline water
- For the filling:
- 100g toasted groundnuts, pounded finely
- 75g coarse sugar
- 1 small can cream-style sweet corn
- 50g margarine
- Sift flour and salt into a mixing bowl. Add sugar, egg, yeast and water to mix. Beat the mixture well until it forms a smooth batter. Add alkaline water, mix, then cover and set aside for 40–50 minutes.
- Heat a griddle pan until hot. Pour in a ladleful of batter into the pan. Smooth out evenly with the back of the ladle. Cover pan with a lid and cook until bubbles appear.
- Spread a handful of groundnuts and some sugar over surface. Next, add in a tablespoon of margarine and some cream-style sweet corn. Cover and cook until apom begins to harden. Remove and fold in half. Serve immediately.