Annapoorna Organic, KL


Apam Balik

For the batter 
4 cups coconut milk3 eggs
4 tablespoons palm margarine, melted (or butter, melted) or Annapoorna Natural Ghee1 cup caster sugar or Annapoorna Brown Sugar
5 cups Flour, sifted¼ teaspoon salt
3 teaspoons baking powder, sifted2 tablespoons vanilla sugar
For cooking 
Annapoorna Natural Ghee 
For the filling 
Annapoorna Brown SugarPeanuts, roasted and crushed Or cashew
Sesame SeedsSoft corn kernels (canned)
In the bowl of a stand mixer, combine the eggs and the caster sugar.
Add the salt and, and whisk for 3 minutes.
Add the melted and cooled palm margarine.
Cover and let sit for 30 minutes.
In a crepe pan, melt a knob of palm margarine then, when hot, pour a generous amount of batter about ½ (1 cm) thick.
Tilt the pan to distribute the batter evenly.
Cook over low to medium heat for 5 minutes.
Sprinkle 1 tablespoon of cane sugar, or more, depending on taste, with 1 to 2 tablespoons of peanuts, 1 to 2 tablespoons of white sesame seeds and 1 to 2 tablespoons of sweet corn.
Fold the pancake in half to close and continue cooking, 1 to 2 minutes or until the batter is cooked through.
Repeat the operation until the batter is used up.


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