**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

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(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.

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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.