Tuesday, September 29, 2009

娘惹锅饼 (Nyonya Apam Balik)



学校假期开始了。早上孩子有游泳;本来是要去买些杂货的,结果天不作美,只好和两个小瓜躲进图书馆里。在这里一躲就是1个半钟。东西是买不成了,回家吃午饭吧。下午做了这折磨脚的nyonya apam balik. 看见有两条香蕉快熟透了,又不想做蛋糕,所以就把它们加进我的apam了。很久都没做这糕了。因为每次做都好像在罚站一样。可是这糕确实很受欢迎的。。不只孩子喜欢,就连他们的“白人”朋友都喜欢。我想那是因为有点像他们的pan cake吧。以前,我也常常加入榴莲茸,那是爸爸妈妈喜欢的关系。可是来这里后,就不曾做了,因为我们一家四口没人喜欢榴莲。很怪的大马人是吗?



材料:
  • (A)200克椰糖切小块, 200克水, 香兰叶4片
  • (B)300克面粉,1茶匙发粉,1/2 茶匙盐 (过筛)
  • (C)1个蛋
  • (D)250ml 椰浆,150ml水 (拌匀)
  • (E)100克香蕉泥或榴莲泥 (我通常不加任何东西)

做法:

  1. 将(A)以中火煮沸至椰糖完全溶解,过滤,待凉。
  2. 把放凉后的(1)慢慢倒入(B),搅匀至无颗粒状。
  3. 加入(C)拌匀。
  4. 分4次加进(D),拌匀至表面有气泡。
  5. 最后加入(E),搁置一旁15分钟。
  6. 以小火烧热锅饼模约4分钟,用一块小布沾少许油,抹在模上。
  7. 倒入面糊,以小火煮至糕表面出现气孔,上盖约3分钟或至锅饼变金黄色。
  8. 取出再对褶成半月形即成。

5 comments:

  1. 这个是我的最爱。。。。。
    哎哟,突然好想吃噢。。。

    我喜欢吃我家附近有个baba安哥卖的榴莲口味nyonya apam balik

    ReplyDelete
  2. I saw few bloggers also made this Apam Balik, thinking to try , but still have a long list of recipes have yet to try , how huh, hehehe..For time being, I will just buy Apam balik since this is easy to get it from pasar malam. But yours is perfectly done.

    ReplyDelete
  3. 我喜欢, 这个周末又有新挑战了。

    ReplyDelete
  4. Eskilover, 你是马六甲人吧?那还是买比较senang. 不用学我罚站(要顾火叻)。

    Sonia, TQ, Ya, it is easier n better to get in pasar malam back home coz it is really tired stand infront of the stove n i really dun like the heat.

    Emily, Happy trying n if u rajin then go n get the fresh coconut juice to replace water. It taste better. And remember to reheat the pan b4 pan fry or it might stick to ur pan

    ReplyDelete
  5. Hi Jane,
    Thks for ur tips and encouragement - today, I tried again ur nonya apam balik recipe. This time successful - got bubbles and the kuih look and taste really good!Im soo...delighted! :))

    Here are some pics - http://i260.photobucket.com/albums/ii13/sspaks64/nonyaapambalik.jpg and http://i260.photobucket.com/albums/ii13/sspaks64/nonyaapambalik1.jpg

    Susanna

    ReplyDelete

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