Apam Balik

Ingredients

• 200 g plain flour
• 30 g rice flour
• 2 tbsp caster sugar, for the batter
• 1 tsp baking powder
• 1/2 tsp bicarbonate of soda
• 1 tsp instant yeast
• 1/4 tsp salt
• 1 egg
• 300 ml water
• 100 ml coconut milk
• 150 g roasted peanuts
• 4 tbsp caster sugar, for the filling
• 200 g tinned sweetcorn, drained
• 60 g salted butter

Before you cook

• Whisk the plain flour, rice flour, two tablespoons of sugar, baking powder, bicarbonate of soda, yeast and salt together in a bowl.
• Beat the egg with the water and coconut milk in a jug.
• Pour the wet mixture into the dry and whisk until the batter is smooth and about the thickness of single cream.
• Cover the bowl and leave the batter to rest at room temperature for thirty minutes.
• Crush the roasted peanuts coarsely and stir them together with the four tablespoons of sugar.
• Drain the sweetcorn thoroughly.

Steps

1. Set a heavy 20 cm non-stick or cast-iron pan over medium heat until a drop of water skitters across it.
2. Brush the pan lightly with butter.
3. Ladle in enough batter to cover the base half a centimetre deep, tilting the pan so the batter climbs a little way up the sides.
4. Leave the pancake completely undisturbed for two minutes, until the surface fills with open bubbles and sets dry.
5. Sprinkle a spoonful of sugar over the bubbled surface.
6. Cover the pan with a lid and cook for two minutes more, until the underside is deep golden and the rim pulls away.
7. Scatter over a generous handful of the peanut sugar, a spoonful of sweetcorn and several small knobs of butter.
8. Cover the pan again for thirty seconds, so the butter melts into the filling.
9. Fold the pancake in half with a spatula and press the edge lightly to seal it.
10. Slide it onto a board and cut it into thick wedges.
11. Repeat with the remaining batter and filling, buttering the pan each time.
12. Eat the wedges warm, while the crust is crisp and the middle is still soft.