材料:
- (A)200克椰糖切小块, 200克水, 香兰叶4片
- (B)300克面粉,1茶匙发粉,1/2 茶匙盐 (过筛)
- (C)1个蛋
- (D)250ml 椰浆,150ml水 (拌匀)
- (E)100克榴莲泥
- 将(A)以中火煮沸至椰糖完全溶解,过滤,待凉。
- 把放凉后的(1)慢慢倒入(B),搅匀至无颗粒状。
- 加入(C)拌匀。
- 分4次加进(D),再加入(E)拌匀至表面有气泡。
- 搁置一旁30分钟。
- 以小火烧热锅饼模约4分钟,用一块小布沾少许油,抹在模上。
- 倒入面糊,以小火煮至糕表面出现气孔,上盖约3分钟或至锅饼变金黄色。
- 取出再对褶成半月形即成。
- (A) 200g palm sugar (cut into small pcs), 200ml water, 4 pandan leaves
- (B) 300g plain flour, 1 tsp baking powder, pinch of salt (sift)
- (C) 1 egg
- (D) 250ml thick coconut milk, 150ml water
- (E) 100g Durian puree
- combine (A) in a saucepan. Bring to boil. Remove the syrup from heat and strain. Set aside until lukewarm.
- Sift plain flour, salt and baking powder into a mixing bowl.
- Gradually pour the syrup into flour mixture and blend with a hand whisk.
- Add egg and continue mixing. Stir in (D) and follow by (E). Blend to a smooth consistency.
- Rest the batter for 30 minutes.
- Heat an apam balik mould until hot. Reduce the heat and grease slightly with oil.
- Pour the batter into the mould. Cook over low heat, uncovered, until bubbles appear on the top. Cover with a lid and cook until the apam balik turns golden brown. Remove from mould and fold the apom balik into half.