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。
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：
（A）200克椰糖切小块， 200克水， 香兰叶4片
（B）300克面粉，1.5茶匙发粉，1/2 茶匙盐 （过筛）
（C）1个蛋
（D）250ml 椰浆，150ml水 （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），搅匀至无颗粒状。
3.加入（C）拌匀。
4.分4次加进（D）拌匀至表面有气泡。
5.搁置一旁30分钟。
6.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。
7.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。
8.取出再对褶成半月形即成。
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.