Apom Balik

  • 250g (1/2 lb)plain flour
  • 1 tsp salt
  • 2½-3 tbsp castor sugar
  • 1 tsp fresh yeast (break up into fine granules)
  • 1 egg
  • 250ml (1 cup) water
  • 1 tsp *alkaline water

  • 100g toasted peanuts, pounded finely
  • 75g coarse sugar
  • 1 small can cream-style sweet corn
  • 50g margarine

  1. Sift flour and salt into a mixing bowl. Add sugar, egg, yeast and water to mix. Beat the mixture well until it forms a smooth batter. Add alkaline water, mix, then cover and set aside for 40–50 minutes.
  2. Heat a griddle pan until hot. Pour in a ladleful of batter into the pan. Smooth out evenly with the back of the ladle. Cover pan with a lid and cook until bubbles appear.
  3. Spread a handful of groundnuts and some sugar over surface. Add in a tablespoon of margarine and some cream-style sweet corn. 
  4. Cover and cook until apom begins to harden. 
  5. Remove and fold in half. Serve immediately.