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Monday 16 March 2015

Nyonya Apam Balik



连续煎了两个礼拜的中药,我家已经被那浓浓的中药草味笼罩了。我家老公每次一进家门口就猛投诉很臭很臭。幸好这个月的传统糕点大多有加入香香的香兰叶,偶尔可以把那重重的药味暂时驱散。

我喜欢吃的糕点来来去去就那几样。Apam是我很喜欢之一,材料做法也容易,所以也翻做了好多次。还是依着之前的做法

刚刚才跟Eileen讲,这个apam我煎了十几个,除了老公帮忙一两个外,其他统统进了我肚子。这样吃法,再多几贴药都趋不了身体的“风”啦。



Apam Balik

材料:
A200克椰糖切小 200克水, 4
B300克面粉,1.5茶匙粉,1/2 茶匙 过筛
C1个蛋
D250ml 150ml (拌匀)

做法:
1.将(A)以中火煮沸至椰糖完全溶解,过滤,待凉。
2.把放凉后的(1)慢慢倒入(B),匀至无粒状。
3.加入(C)拌匀。
4.4次加D)拌匀至表面有气泡。
5.置一旁30
6.以小火烧热锅饼4,用一小布沾少油,抹在模上。
7.倒入面糊,以小火煮至糕表面出气孔,上盖3或至锅饼变金黄色。
8.取出再褶成半月形即成。

Ingredients:
(A) 200g palm sugar (cut into small pcs), 200ml water, 4 pandan leaves
(B) 300g plain flour, 1.5 tsp baking powder, pinch of salt (sift)
(C) 1 egg
(D) 250ml thick coconut milk, 150ml water

Method:
1.combine (A) in a saucepan. Bring to boil. Remove the syrup from heat and strain. Set aside until lukewarm.
2.Sift plain flour, salt and baking powder into a mixing bowl.
3.Gradually pour the syrup into flour mixture and blend with a hand whisk.
4.Add egg and continue mixing. Stir in (D) . Blend to a smooth consistency.
5.Rest the batter for 30 minutes.
6.Heat an apam balik mould until hot. Reduce the heat and grease slightly with oil.
7.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.










I'm submitting this post to Best Recipes for Everyone March 2015 Event Theme: My Favourite Traditional Kueh organized by Fion of XuanHom’s Mom and co-hosted by Joceline - Butter, Flour & Me.