| Ingredient | Method |
| 80g LP flour, sifted 70g HP flour, sifted 1 B egg 30g caster sugar 240g milk 3g pandan powder 1tbsp veg oil 1tsp baking powder 1 tsp baking soda filling: butter condensed milk mozzarella shredded cheese | 1. In a large mixing bowl, whisk egg with sugar until sugar is dissolved and bubble stage. 2. Add in remaining ingredients, fold and mix with spatula until combined. (Do not leave overnight) 3. Cook pancake with 20cm non-stick pan on low heat until pancake starts to bubble on top. 4. Once the pancake is done, drop in diced butter, sprinkle some condensed milk followed by shredded cheese. 5. Fold it over while it is hold, and cool (do not have to cool completely) on rack to prevent soggy bottom. 6. Cut into serving size and serve warm. |
This pandan apam balik easily made a name for itself with its fragrantly thick and chewy peanut filled pancake. It is a best option for breakfast. It is also a known dish in the countries like Singapore, Indonesia. The thickness of an Apam Balik can also be different. Some like it very thin and others not so much. Apam Balik is different on its own because when it's fully cooked, it's folded in half. If you haven't tried any apam balik before, you might. Martabak Singapore also known for this kind of flavours with cheesy and milky experience.
ReplyDelete