[Zainal Abidin]

How to make Apam Balik:

1) Put the rice flour, tapioca flour or cornstarch in a bowl

2) Pour in water slowly while stirring it continuously until you have a thin batter. The consistency of the batter should be like that of pancake batter

3) Add 3 teaspoons salt

4) Add 1 tablespoon sugar and stir until blended well with other ingredients.

5) Add pandan leaves, mix well and set aside

6) Crack the eggs into a bowl and beat well.

7) Add one egg at a time into the batter.

8) Pour the mixture, drop by drop, into a hot wok. The batter will be thick and will spread out quickly. Lightly stir to prevent it from sticking to the wok.

9) As soon as bubbles start developing, carefully flip it over; once sides turn brownish in colour, it is ready to serve . If you like crispy on the outside and chewy inside, you can put it back for another round of heat-cooking for about 12 minutes until crispy on both sides . Yet, if you like it soft on the inside and crispy on the outside , you can enjoy it immediately after the initial round of cooking.