Gluten-Free Apam Balik (Malaysian Pancake)

Ingredients

• 1 cup Rice Flour
• 1/4 cup Tapioca Starch
• 1 cup Coconut Milk
• 2 tablespoons Sugar
• 1/2 teaspoon Baking Soda
• 1 Egg
• 1 tablespoon Melted Butter or Oil
• 1/2 cup Crushed Peanuts
• 1/2 cup Creamed Corn
• 2 tablespoons Sugar

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

Instructions

1. 1In a bowl, whisk together the rice flour, tapioca starch, sugar, baking soda, egg, and melted butter.
2. 2Gradually add the coconut milk, whisking until smooth.
3. 3Heat a lightly oiled non-stick skillet or griddle over medium heat.
4. 4Pour about 1/2 cup of batter onto the skillet and spread it out slightly.
5. 5Cover the skillet and cook for 5-7 minutes, or until the pancake is set and slightly golden on the bottom.
6. 6Sprinkle the pancake with crushed peanuts, creamed corn, and sugar.
7. 7Fold the pancake in half and cook for another 1-2 minutes, or until the filling is heated through.
8. 8Remove from the skillet and slice into wedges. Serve immediately.

Substitutions

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