There are many types of apam balik. It is a favourite among Malaysians. There is the crispy Chinese apam balik also known as 'Ban Chien Koh'or peanut pancake. The thicker ones are famous among the Malay communities. The Nyonya apam balik  does not have any fillings. It is soft, fluffy and yummy!

Bob's Red Mill Organic Whole Wheat Flour, 100% Stone Ground, 48 oz, (pack of 2)Native Forest Organic Classic Coconut Milk, 13.5-Ounce Cans (Pack of 12)

MORTON TABLE SALTArm & Hammer Baking Soda (01170)

125 g wheat flour
225 ml thick coconut milk
25 ml water
1/2 piece gula melaka
1/2 tsp salt
1/4 tsp bi-carbonate of soda

1. Sift wheat flour into a container. Grate half a coconut and squeeze out the juice. Packet or powder coconut can also be used. Add  coconut milk with salt into the dry flour.

2. Chop the gula melaka and boil with water till it dissolves. Add the boiling sugar into the flour mixture. Keep stirring till it is smooth. Let it rest for at least 3 hours.

3. After the resting period, add some bi-carbonate of soda to the flour mixture.
4. Heat up the cake mould and rub some oil.The fire should be small. When it is hot, pour some mixture into the mould. Let it cook slowly. When it is cooked, the surface is firm and not sticky.

5. Take out the cooked apam balik and flip or fold it into half. Serve on a plate.
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