Apam Perlis

Assalamualaikum & selamat pg..

Apam perlis ni ialah menu breakfast sy..sy buat apam ni sebab ayah sy sgt suka kuih muih yg manis2. Tambah plak dlm nya ada kastard yg lemak manis berkrim..bukan kata ayah sy je, sy rasa penggemar kuih manis pasti sukakan nya. Enche somi pun boleh habiskan 4 ketul sekali mkn. Rasanya langsung tidak muak. Kalau ada yg tak suka kastard, sy rasa intinya boleh kita olah utk letak apa yg kita suka. Maybe inti kelapa manis pun sedap. 

Resipi ni sy terjumpa dah lama sgt kat dapur Wendy..mungkin kerana tergoda dgn rupa apam perlis Wendy yg membuatkan sy teringin utk mencuba. Di Terengganu namanya telinga lembik, manakala di Kelantan pula namanya apom.  Tak kisah la apa namanya, janji rasanya sedap. Utk membuatnya juga sangat mudah, pd sy lebih mudah dr membuat karipap srbab bahagian tepinya hanya perlu di picit2 kan saja. Tp perlu dibuat semasa panas ye, sebab bila dah sejuk ia agak susah utk melekat.

Sama seperti Wendy, sy pun buat 2 warna & 2 jenis kastard..cuma kastard tu sy olah sgn menukarkan santan kepada susu cair. Sebabnya, sy malas nak perah santan & sy tak suka bau santan kotak. So, susu cair adalah pengganti yg terbaik. Semasa membuat kulitnya pula, jgn dibuat terlalu besar ya, nanti agak susah utk menjadikan ia kembung & bulat..hehehe. Banyak sgt dah membebel ni, mcm mak nenek plak..resipinya sy lampirkan di bawah. Selamat mencuba.

Apam Perlis
Oleh: Wendy
Olahan: Anim Ismail

Batter:

150gm all purpose flour (9% protein)

250ml water (or pandan juice)

Small drop of yellow food colouring 

1 tsp Eno fruit salt

Step:

1. Mix flour, water and colouring together until a smooth batter forms. Add in Eno, stir it (it will fizzle) and leave it for 15 minutes.

2. Heat a frying pan on medium low heat, put in 2 drops of oil and wipe around with tissue. 

3. Put in 1 Chinese soup spoon of batter and fry until the surface is fully set.

4. Remove the pancake onto plate and fry another piece of pancake.

5. While waiting for each piece of pancake to cook, fill the pancakes with 1 heaped tsp of custard and fold into half. Gently press to seal the sides. (do this before it totally cools down)

Custard Filling (can be made in advance)

2 eggs

80gm sugar

Very small pinch of salt

20gm custard powder (use cornstarch if making pandan flavour)

100gm coconut milk 

100gm water or pandan juice

*2 pandan leaves, torn (for yellow custard only)

Step:

1. In a small mixing bowl, beat eggs, salt and sugar until combined, put in cornstarch and mix until even. Add in coconut milk and stir to combine. Add in water and combine.

2. Pour the mixture into a heavy based saucepan. Put in pandan leaf.

3. Cook on medium heat, stirring al the time until the custard cooks and turns very thick.

4. Let it cool down before filling the