**娘惹鍋餅【NYONYA APAM BALIK】**

mimiko     2016-12-18     檢舉

材料:

(A)200克椰糖切小塊,200克水,香蘭葉4片

(B)300克麵粉,1茶匙發粉,1/2茶匙鹽 (過篩)

(C)1個蛋

(D)250ml椰漿,150ml水(拌勻)

做法:

1) 將(A)以中火煮沸至椰糖完全溶解,過濾,待涼。

2) 把放涼後的(1)慢慢倒入(B),攪勻至無顆粒狀。

3) 加入(C)拌勻。

4) 分4次加進(D), 拌勻至表面有氣泡。

5) 擱置一旁30分鐘。

6) 以小火燒熱鍋餅模約4分鐘,用一塊小布沾少許油,抹在模上。

7) 倒入麵糊,以小火煮至糕表面出現氣孔,上蓋約3分鐘或至鍋餅變金黃色。

8) 取出再對褶成半月形即成。

Ingredients:

(A) 200g palm sugar (cut into small pcs), 200ml water, 4 pandan leaves

(B) 300g plain flour, 1 tsp baking powder, pinch of salt (sift)

(C) 1 egg

(D) 250ml thick coconut milk, 150ml water

Ingredients:

Method:

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 an apam balik mould until hot. Reduce the heat and grease slightly with oil.

7) Pour the batter into the mould. Cook over low heat, uncovered, until bubbles appear on the top. Cover with a lid and cook until the apam balik turns golden pown. Remove from mould and fold the apom balik into half.