Apam Balik is a street snack and very popular in Malaysia. My absolute favourite is filled with peanut and walnut butter, sugar and butter. Anyhow, you can add crushed and roasted peanuts, creamed corn instead or add whatever you like as a fillings. They are fluffy and cake-like, it's a quick breakfast and keeps you full longer even just eating one piece.
(Makes 2-3 pieces)
Ingredients:200g cake flour
1 tsp baking powder
1/4 tsp bicarbonate soda
2 tablespoons, 30g sugar
1 large free range egg
200g whole milk
Filling:
1 bag 200g Morrisons monkey nuts, raw
or (125g-150g blanched peanuts, roasted and warm)
1 tablespoon golden granulated sugar, optional
a pinch of sea salt
Method:
1) In a bowl, add 200g cake flour, 1 tsp baking powder, 1/4 tsp baking soda, 30g granulated sugar, 1 large free range egg, and 200g milk. Mix all the ingredients until smooth batter and lump free.
2) Wait! Don't start cooking straight away. Cover tightly with lids or plastic wrap and ferment in the warm place for 30 minutes or place in the fridge overnight, so you wake up with batter ready and cook it whenever you want. It is actually supposed to develop much more flavour.
3) This filling recipe is free of artificial preservatives, palm oil, no peanut oil or butter. You can reheat the blanched peanuts and the heat may cause the peanut into oil. Create your own delicious peanut butter with only three ingredients. Make your version as smooth or as crunchy as you prefer.
4) Place raw monkey nuts in a air-fryer tray, no preheated 150C , bake for 8 minutes. After done, rest for 1-2 minutes. Remove the peanut shells while warm, rub between your hands, that should knock the skins off. Place the warm peanuts into a food processor, add the sugar and salt, and blend until smooth or as crunchy as you prefer. If the nuts are not warm enough, take them to the oven and bake for 2 minutes. beware not too hot. Natural peanut butter can be stored at room temperature in the clean jar for about a month.
2 tablespoons, 30g sugar
1 large free range egg
200g whole milk
Filling:
1 bag 200g Morrisons monkey nuts, raw
or (125g-150g blanched peanuts, roasted and warm)
1 tablespoon golden granulated sugar, optional
a pinch of sea salt
Method:
1) In a bowl, add 200g cake flour, 1 tsp baking powder, 1/4 tsp baking soda, 30g granulated sugar, 1 large free range egg, and 200g milk. Mix all the ingredients until smooth batter and lump free.
2) Wait! Don't start cooking straight away. Cover tightly with lids or plastic wrap and ferment in the warm place for 30 minutes or place in the fridge overnight, so you wake up with batter ready and cook it whenever you want. It is actually supposed to develop much more flavour.
3) This filling recipe is free of artificial preservatives, palm oil, no peanut oil or butter. You can reheat the blanched peanuts and the heat may cause the peanut into oil. Create your own delicious peanut butter with only three ingredients. Make your version as smooth or as crunchy as you prefer.
4) Place raw monkey nuts in a air-fryer tray, no preheated 150C , bake for 8 minutes. After done, rest for 1-2 minutes. Remove the peanut shells while warm, rub between your hands, that should knock the skins off. Place the warm peanuts into a food processor, add the sugar and salt, and blend until smooth or as crunchy as you prefer. If the nuts are not warm enough, take them to the oven and bake for 2 minutes. beware not too hot. Natural peanut butter can be stored at room temperature in the clean jar for about a month.
5) Heat a non-stick frying pan, over medium heat, no need to grease with oil. Scoop batter onto the pan. Swirl it to cover the base, then add a handful of sugar on it and cover with the lid for a few minutes, and spread homemade peanut or walnut butter and some butter, flip to the other side, fold into half, cut and serve warm, eat straight away!
Enjoy!
♥
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Recipe Source: Josephine's Recipes
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