Vegan Apam Balik

De WoonHeng · 40 min

Ingredientes

Preparación

1. Combine the flour, baking powder, baking soda and salt in a large bowl.
2. Whisk the aquafaba with a hand blender until foamy, then add the sugar and whisk until combined.
3. Pour the wet mixture into the flour and whisk. Slowly add the water, stirring until no large lumps remain. Add the melted vegan butter and stir until the batter is thick and smooth.
4. Cover and rest the batter for at least 30 minutes.
5. Pulse the peanuts in a food processor in short bursts until crushed into bits, loosening them with a spatula as needed. Do not pulse too long or they will turn into peanut butter.
6. Heat a 10-inch nonstick skillet over medium-low heat and divide the batter into 2 portions.
7. Pour one portion into the pan with a measuring cup, then use the cup's bottom to spread it in a circle from the centre outward, leaving a thin edge on the pan. Cover and cook 2-3 minutes, until the surface is full of small holes.
8. Uncover and sprinkle a thin layer of sugar over the pancake. Cover and cook 1 more minute.
9. Uncover and sprinkle a thick layer of crushed peanuts on top.
10. Spread about 2 tablespoons of sweet creamed corn and 1 tablespoon of the butter on one half of the pancake. Cover and cook about 1 minute more, until the bottom is golden brown.
11. Loosen the pancake with a spatula and fold it into a half-moon. Transfer to a board, slice to the size you like and serve warm.

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