Recipe Ingredient
- 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
Instructions
- 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.
Can i have the recipe of ban chiang kueh for the thicker version. Thanks
Apom balik and ban chan kuih are 2 completely different things. The latter has no coconut whatsoever and the former is made only from rice flour.