Apam Balik is like a pancake folded into half and filled with grated coconut inside. You will find that most Asian desserts favour coconuts as the main ingredient due to its rich flavourful taste. Some folks add cream corn and finely crushed groundnuts for a better taste.
- 1 Grated Young Coconut; freshly grated
- 500 g Plain Flour; sifted
- 400 g Granulated Sugar
- 3 bowls (medium) Water
- 1/2 tsp Salt
- 5 Pandan (screwpine) Leaves; knotted
This dessert crepe recipe can serve 30 people.
Reserve aside 8 tablespoons of grated coconut.
Boil sugar in 2 bowls of water. Add knotted pandan leaves and continue to boil until aromatic.Leave pandan syrup to cool.
Meanwhile, add one bowl of water to the remaining grated coconut, mix well before straining out the milk. Mix flour with milk, pandan syrup and salt. Stir well. The mixture is now ready.
Add one tablespoon of oil into heated saucepan, at low heat. Spoon one ladleful of mixture into the saucepan. When crepe is browned, spoon grated coconut (you can add cream corn if desired) on the surface of the topside and fold into half. Dish out. Repeat cooking process until mixture is used up.