We are back in Hong Kong after 1 month holiday in Malaysia. On 2/8/2016, Hong Kong was hits by Typhoon Nida. Low laying areas were affected by flood. There are also a lot of landslides reported. Public transportations were also suspended. Living on the 21st floor, really makes us feel a bit creepy whenever we heard the sound of the strong wind, but Alhamdulillah everything is back to normal although we still need to take extra precautions as the weather is unpredictable.

While we are advised to stay indoor & with the cold weather, our stomach start to make their own orchestra. So, I decided to dig in our small kitchen to look for things to bake or cook, finally decided to make apam balik.

Recipe

130 gm all purpose flour
2 tbsp castor sugar
1/2 tsp soda bicarbonate
1/2 tsp instant yeast
1 egg
160 ml water
1 tsp vanilla essence
A drop of yellow colouring

Garnish

Ground peanut
Creamy sweet corn
Sugar
Butter
Chocolate chips/chocolate rice

Method

All purpose flour + castor sugar + soda bicarbonate + instant yeast, mix together in a bowl. Then add in an egg, mix again. Gradually add in water. Mix well using only hand whisk. Add vanilla essence & yellow colouring. Mix. Sieve your mixture to get a smooth batter. Cover your mixture & let it rest for 45 minutes.

Heat your non-stick pan. Pour about 1-2 scope (ladle) depending on your desired thickness. While the batter is cook, spread some sugar, ground peanuts, creamy sweet corn & butter or any other filling you prefer, such as chocolate chips or chocolate rice.



Then fold it & spread some butter & it is ready to be served.