| Ingredient | Method |
| (A) 100g melaka palm sugar (cut into small pcs), 100ml water, 2 pandan leaves (B) 150g plain flour, 1 tsp baking powder, pinch of salt (sift) (C) 1 A egg (D) 100ml coconut milk, 45ml water | 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 20cm nonstick saucepan until hot. Reduce the heat and grease slightly with oil. 7) Pour the batter into the saucepan . 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. *makes 4 of 20cm = 8pcs |
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