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    Crispy Apam Balik (Crispy Crepes - Kue Leker) - What To Cook Today

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    Saidatul Syafiqah
    This document provides a recipe for Crispy Apam Balik, a thin and crispy Indonesian pancake also known as Kue Leker. The recipe calls for rice flour, cornstarch, sugar, salt, baking soda, egg and milk. The batter is rested for 30 minutes before small amounts are poured into a preheated and oiled pan. The crepes are cooked until golden brown and folded before being allowed to cool and crisp further. The crepes can be stored in an airtight container for 1-2 days and re-crisped in the oven if softened.

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    Crispy Apam Balik (Crispy Crepes - Kue Leker) - What To Cook Today

    Uploaded by

    Saidatul Syafiqah
    37 views2 pages
    This document provides a recipe for Crispy Apam Balik, a thin and crispy Indonesian pancake also known as Kue Leker. The recipe calls for rice flour, cornstarch, sugar, salt, baking soda, egg and milk. The batter is rested for 30 minutes before small amounts are poured into a preheated and oiled pan. The crepes are cooked until golden brown and folded before being allowed to cool and crisp further. The crepes can be stored in an airtight container for 1-2 days and re-crisped in the oven if softened.

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    This document provides a recipe for Crispy Apam Balik, a thin and crispy Indonesian pancake also known as Kue Leker. The recipe calls for rice flour, cornstarch, sugar, salt, baking soda, egg and milk. The batter is rested for 30 minutes before small amounts are poured into a preheated and oiled pan. The crepes are cooked until golden brown and folded before being allowed to cool and crisp further. The crepes can be stored in an airtight container for 1-2 days and re-crisped in the oven if softened.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    37 views2 pages

    Crispy Apam Balik (Crispy Crepes - Kue Leker) - What To Cook Today

    Uploaded by

    Saidatul Syafiqah
    This document provides a recipe for Crispy Apam Balik, a thin and crispy Indonesian pancake also known as Kue Leker. The recipe calls for rice flour, cornstarch, sugar, salt, baking soda, egg and milk. The batter is rested for 30 minutes before small amounts are poured into a preheated and oiled pan. The crepes are cooked until golden brown and folded before being allowed to cool and crisp further. The crepes can be stored in an airtight container for 1-2 days and re-crisped in the oven if softened.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 2

    CRISPY APAM BALIK (CRISPY CREPES

    - KUE LEKER)

    COURSE: KUE CUISINE: INDONESIAN, MALAYSIAN, SINGAPOREAN

    PREP TIME: 10 MINUTES COOK TIME: 20 MINUTES


    REST THE BATTER: 30 MINUTES TOTAL TIME: 1 HOUR

    SERVINGS: 10 8-INCH PIECES


    AUTHOR: MARVELLINA

    Make this crispy version of thin Apam Balik filled with sweet chocolate and peanut filling without
    any special kitchen tools. Also known as Kue Leker in Indonesia. I call this crispy and thin ban jian
    kuih.

    EQUIPMENT INSTRUCTIONS
    non stick skillet
    PREPARE THE BATTER:
    1. Mix all the dry ingredients in a mixing bowl and whisk to
    INGREDIENTS
    mix. Crack in egg and the rest of the wet ingredients. Whisk
    DRY INGREDIENTS: to combine. Strain the better to get rid of any lumps
    100 gr rice flour 2. Rest the batter for at least 30 minutes at room temperature
    40 gr cornstarch or store in the fridge overnight
    20 gr all-purpose flour
    COOKING:
    80 gr sugar
    1. Give the batter a good stir before cooking. Preheat a non-
    1/2 tsp salt
    stick pan over lowest heat. Rub the pan with a paper towel
    1/2 tsp baking soda
    dipped in a bit of cooking oil
    WET INGREDIENTS:
    2. Pour the batter (about 35-40 ml for 8-inch pan) on the
    1 large egg about 55
    center of the pan and swirl the pan to let the batter flow and
    grams
    cover the base of the pan and the side of the pan (if you
    225 ml milk
    want). Don't pour too much. If the batter is too thick, your
    1/2 tsp vanilla extract
    pancake won't be crispy later. Now you can crank up the
    optional
    heat a little bit to between low and medium, or closer to
    TOPPING SUGGESTIONS (IT medium (this depends on your stove too)
    CAN BE ANY COMBINATIONS
    3. Drizzle with some melted butter (I didn't). Sprinkle the
    YOU LIKE):
    toppings on the batter when it's still "wet" so they stick
    Melted butter
    better. Let the crepes cook until the bottom is golden
    Peanut powder
    brown. It is very important to cook until they are really
    Chocolate sprinkles
    golden brown in order for the pancake to be crispy after
    Turbinado sugar or other
    cooling down. Don't crank up the heat too much either or it
    white sugar
    may get burnt
    4. Use a rubber spatula to go around the side of the pan and
    loosen the edge. Fold the crepes in half and then fold again
    into quarter
    5. Scrape the pan clean each time after cooking one crepe
    and then rub with a thin layer of cooking oil using paper
    towel and continue cooking

    COOL DOWN:
    1. The crepes will continue to get crispy as they cool down.
    Put the crepes on cooling rack as you continue to cook the
    rest. Don't forget to stir the batter each time

    HOW TO STORE CRISPY APAM BALIK:


    1. Once they cool down, store in an air-tight container or
    zipper bag. Push out all the air. Crispy apam balik stays
    crispy for a day or two before they get softened. You can
    simply re-crisp them in the oven or air-fryer at 350 F for 5
    minutes or so

    Crispy Apam Balik (Crispy Crepes - Kue Leker) https://whattocooktoday.com/crispy-apam-balik.html

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