Apam Balik with Chia Seed 'Egg'

Ingredients

• 1 cup All-Purpose Flour
• 0.25 cup Sugar
• 1 teaspoon Baking Powder
• 0.25 teaspoon Salt
• 1 tablespoon Chia Seeds
• 1 cup Water
• 2 tablespoons Vegetable Oil
• 0.5 cup Roasted Peanuts
• 0.25 cup Sugar
• 0.25 cup Creamed Corn

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a large bowl, measure and combine 1 cup of All-Purpose Flour, 0.25 cup of Sugar, 1 teaspoon of Baking Powder, and 0.25 teaspoon of Salt. Whisk these dry ingredients together until they are well mixed.
2. 2In a small bowl, combine 1 tablespoon of Chia Seeds with 3 tablespoons of Water. Stir them together and let this mixture sit for 5 minutes. It will thicken into a gel.
3. 3Add the chia seed gel to the large bowl with the dry ingredients. Also add the remaining 1 cup of Water. Whisk everything together until the batter is smooth and there are no lumps.
4. 4Place a large non-stick griddle or frying pan over medium heat. Let it heat up for about 2 minutes. Once the pan is warm, add 1 tablespoon of the Vegetable Oil and swirl it around to coat the bottom.
5. 5Pour about 1/4 of the batter onto the heated griddle to make a thin pancake, about 20.32 cm in diameter. Cook for 2 to 3 minutes, or until you see small bubbles forming on the surface of the pancake.
6. 6Immediately after the bubbles appear, sprinkle 1/4 cup of Roasted Peanuts, 0.25 cup of Sugar, and 0.25 cup of Creamed Corn evenly over the surface of the pancake. Then, carefully fold the pancake in half using a spatula.
7. 7Continue to cook the folded pancake for another 2 to 3 minutes on each side, or until it is golden brown and slightly crispy. Add the remaining 1 tablespoon of Vegetable Oil to the pan before cooking the next pancake.
8. 8Remove the cooked apam balik from the pan and place it on a cutting board. Let it cool for 1 minute before slicing it in half to serve. Repeat steps 5 through 7 with the remaining batter and fillings.

Substitutions

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