Saturday, October 15, 2011

泡打粉版【曼煎糕】Apam Balik (BP Leavening Method)



这个煎糕是马来西亚大街小巷都可以找到的小食,我喜欢周末早市的时候买一大块的慢煎糕,一边逛早市,一边吃。

吃,大家都是很爱吃的,却很多人不知道它的来源,提起晚清名臣左宗棠,大家都知道有在美国几乎每一家中国餐厅都会有的左公雞,却鲜少有人知道滿煎糕。

网上找来马来西亚饮食界名人的的一段说明:

相傳咸豐五年(1855年) 太平軍入福建,左宗棠率清兵前往平定,為了讓軍隊吃飽且不擾民,他決定將傳統鹹味煎餅給加以改良,利用福建盛產的蔗糖和花生碾碎,撒在已發酵鬆軟的煎餅上成為甜食煎糕,使士兵容易入口,且攜帶方便,於是這種煎糕便漸漸在福建尤其泉州一帶流傳開來,成為經濟實惠,食用方便的街頭小吃;後來也流傳到台灣,以及隨著早期閩藉移民的步履帶來了南洋。

在福建泉州及台灣金門,這種煎糕叫做“滿煎糕”,傳到台灣稱為“麵煎餅”,下了南洋,於檳城登岸後則化作福建方言“曼煎粿”(Ban Chang Kueh),中文寫成“曼煎糕”或“慢煎糕”,到了怡保則稱為“大塊麵”,南下吉隆坡一帶廣東人把它誤稱為“煎燶包”(其實煎燶包是另種傳統煎餅的名稱),再到新加坡,則寫成 “麵煎糕”或 “米煎糕”。

原鄉對這食物名稱中的滿字有兩種解釋,一為“滿清”之食,與左宗棠有關,另個則因為它用圓形大煎盤製作,麵糊倒入後會“漲滿”整個煎盤而得名。至於後來如何演變成南洋化的“曼慢麵米”, 就可能是經過方言的變奏與一廂情願的誤解了。

所以把“滿”變成了音譯的“曼”,再聯想成製程上的“慢”時,似乎已脫胎成很南洋風的一則傳奇,再加上近30多年來,除了保存傳統的大煎盤製作外,更出現大量接合印尼爪哇一帶的kueh terang bulan,而創造出另種小型薄脆的新版本,配料也從原先簡單的花生碎和糖外,變化出教人眼花撩亂的多種甜鹹口味。"

Apam balik is a pancake with southeast Asian flair. It has tasty fillings of sugar, peanuts and creamy sweet corn. This lovely pancake is normally found in night markets (Pasar Malam) or morning markets (Pasar Pagi), sold by small stalls with 3-4 copper pans lined up baking this yummy pancake slowly to perfection, each one has thin layer of crust, and creamy fillings.

I just couldn't resist a piece each time I passed by the stalls!

材料:(可做4片八寸的饼)

面饼糊:
1 杯 中筋面粉 All Purpose flour
1 小勺 泡打粉 Baking powder
1 小勺 苏打粉 Baking Soda
3 大勺 糖
1 只 蛋
1/2 杯 椰浆
1/2 杯 豆浆/牛奶
1/2 小勺 香草精

馅料:
1/2 杯 烤熟的花生
1/2 杯 烤熟的杏仁 (不用杏仁就用一杯的花生)
2 大勺 烤熟的芝麻
1 小勺 糖 
罐头奶油玉米(Cream type)
4 大勺 butter


For batter:
1 cup All Purpose flour
1 tsp Baking powder
1/2 tsp Baking Soda
3 tbsp Sugar
1 Large egg
1/2 cup coconut milk
1/2 cup soy milk/milk
1/2 tsp Vanilla Extract

For Filling:
1/2 cup roasted peanuts
1/2 cup roasted almonds(optional, used 1 cup of roasted peanuts if this is not used)
2 tbsp roasted sesame
1 tsp sugar
2-3 tbsp Cream corn
4 tbsp butter






1.把花生杏仁芝麻搅碎,加入糖捞匀。

1. Crush peanuts and almonds in a chopper, blend it with roasted sesame and sugar.


2. 把所有面糊的材料混合均匀,摆一边大约20分钟。

3. 开始煎糕,热上一口平底锅,要小火,我用的是2号火。倒入1杯的面糊。然后加盖,煮至面饼出现很多的洞洞。

注:我用的是十寸的锅子,所以一杯的厚度刚刚好,如果用的锅子小,请酌量减少面糊。

4. 这个时候在面糊上均匀的撒上花生芝麻粉,然后把半茶匙的黄油分几次分布饼上再把1大勺的玉米均匀的撒在面饼上。再加盖烘烘,至面包的边上变成褐色。

5.用个小刀或者铲子,在面饼边上划一圈,把面饼对半折起。在饼表面薄薄的刷上一层黄油。即可切开,开吃!

2. Whisk together all ingredients listed under batter and set it aside for 20 minutes.


3. Heat up a cast iron pan at low, grease the pan with very little if you are not using nonstick pan.

4. Pour in 1 cup of batter and cover with lid, cook until bubbles forming on surface.

Note:I was using a 10 inches pan, if you use smaller or larger pan, please adjust the quantity of batter for good thickness, the pancake should be around 1 cm thick after cooking.

5. Sprinkle some roasted nuts mixed evenly over pancake, divide 1/2 tsp of butter into few portion and drop them off randomly over the pancake.

6. Now divide and drop about 1 tbsp of creamy sweet corn over pancake, cover the pancake with lid again, and continue cooking until the side become crusty or brown in color.

7. Use a small butter knife or spatula to make a clean round slice at the edge, this will help the removal of the pancake.

8. Fold pancake into half, and thinly brush a layer of butter over the pancake. Let it cold down slightly before cutting. Slice it into 4 equal parts, it it time to indulge!


7 comments:

  1. Apam balik is my favourite food at Rahmadan stalls back in Malaysia but now I'm studying abroad and it's really hard to find them here. Lucky me to have found this page and I decided to make these today and the housemates and I loved it :) Can't wait to try all your other Malaysian recipes!

    ReplyDelete
  2. Hi Emandy, Welcome to my blog!! And I am glad that you liked the Apam's recipe... I am thinking of making one time with the traditional way using yeast and alkaline water... but yet to put in action...

    By the way... Me too.. a LIM.

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  3. OMG. I'm eating one at the moment (in Adelaide) that was bought from an asian grocery shop and it's the closest thing I could get to a proper apam balik...till I wondered how one could make it and stumbled onto your post! Will definitely try it out next time I have people over! Thanks for sharing this recipe. :D

    ReplyDelete
  4. MSLWX。。。my all time favourite... will want to try the yeast version one day...

    ReplyDelete
  5. Breakfast is great if this cake with a glass of milk.

    ReplyDelete
    Replies
    1. Anne, you are so right, good for this weather too!

      Delete
    2. Hi A Taste of Memories
      Please remove url (bestelectricpresurecookers.or g) from my previous comment.
      Thank you very much.

      Delete

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