Apom Balik

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

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

Method
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.

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.

Spread a handful of groundnuts and some sugar over surface. Next, add in a tablespoon of margarine and some cream-style sweet corn. Cover and cook until apom begins to harden. Remove and fold in half. Serve immediately

Source : The Star