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| 22/10/2002 |
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Sweetcorn Ban Chiang Kuih (Apom Balik) Recipe by Amy Beh
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Ingredients
75g rice flour
175g plain flour
1 tsp bicarbonate of soda
1/2 tsp salt
80g castor sugar
20g soft brown sugar
100ml thin coconut milk
200-220ml water
Filling (combine):
150g toasted peanuts, ground
150g castor sugar
Margarine
Cream-style sweetcorn
Method
Combine both types of sugar, water and coconut milk together in a mixing bowl. Sift in rice flour, flour, bicarbonate of soda and salt. Mix well into a batter. Leave aside covered, to rest for 30 minutes.
Lightly grease an apom pan and heat it over a medium low flame. Pour in enough batter to fill the pan. Grip the handle to tilt pan to spread the batter evenly round the sides of the pan. Cover pan.
When bubbles are seen on the surface of the cooked batter, sprinkle a handful of filling over. Add a teaspoon of margarine and a tablespoon of cream corn. Cover the apom for half a minute.
Remove the cover and use a flat-bladed knife to remove the apom. Fold into half. Make more apom with the rest of the batter.
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