2/12/2010
Lion Chia Wai Man demostrated the making of Apam Balik. The participants had hands on making of their own Apam Balik to eat.
Lion Tan Phaik Yen demostrated the frying of Tom Yam Meehoon.
Light refreshment was served after the cooking demonstration, followed by singing and fellowship.
COC: Lion Chia Wai Man and Lion Tan Phaik Yen
No. of Lions Attending: 8
No. of participants: 20 adults
Recipe For Apam Balik
300 gm flour
80 gm fine sugar
300 ml water
50 gm tapioca flour
2 eggs lightly beaten
1 1/2 teaspoon baking soda
1 teaspoon baking powder
Method:
Mix all the ingredients well. Leave it to rest for 2 hours.
Heat up a non-stick pan.
Pour just enough batter to cover the base of the pan. Sprinkle some castor sugar into the batter and cover immediately with a lid.
Cook until golden brown. Sprinkle some pounded groundnuts / sweet corn / young scraped coconut that have been steamed (or any fillings of your choice).
Fold the pastry into half (1/2) and remove. Eat while hot.
Note: This is a fool-proof recipe that is successful all the time. The pan must be covered when the pastry is cooking. You must sprinkle sugar when the pastry is been cooked or else it won't taste good. It is definitely less sweet than the ones we buy from the hawkers.
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