Durian Apam Balik

材料：
（A）200克椰糖切小块， 200克水， 香兰叶4片
（B）300克面粉，1茶匙发粉，1/2 茶匙盐 （过筛）
（C）1个蛋
（D）250ml 椰浆，150ml水 （拌匀）
（E）100克榴莲泥

做法：
将（A）以中火煮沸至椰糖完全溶解，过滤，待凉。把放凉后的（1）慢慢倒入（B），搅匀至无颗粒状。加入（C）拌匀。分4次加进（D），再加入（Ｅ）拌匀至表面有气泡。搁置一旁30分钟。以小火烧热锅饼模约4分钟，用一块小布沾少许油，抹在模上。倒入面糊，以小火煮至糕表面出现气孔，上盖约3分钟或至锅饼变金黄色。取出再对褶成半月形即成。

Ingredients:
(A) 200g palm sugar (cut into small pcs), 200ml water, 4 pandan leaves(B) 300g plain flour, 1 tsp baking powder, pinch of salt (sift)(C) 1 egg(D) 250ml thick coconut milk, 150ml water(E) 100g Durian pureeMethod:
combine (A) in a saucepan. Bring to boil. Remove the syrup from heat and strain. Set aside until lukewarm.Sift plain flour, salt and baking powder into a mixing bowl.Gradually pour the syrup into flour mixture and blend with a hand whisk.Add egg and continue mixing. Stir in (D) and follow by (E). Blend to a smooth consistency.Rest the batter for 30 minutes.Heat an apam balik mould until hot. Reduce the heat and grease slightly with oil.Pour the batter into the mould. Cook over low heat, uncovered, until bubbles appear on the top. Cover with a lid and cook until the apam balik turns golden brown. Remove from mould and fold the apom balik into half.

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