Apam balik 🥞

Method

1. 1

   Whisk flour, cornflour, sugar, baking powder, salt, egg, water and coconut milk into a lump-free batter; rest 20 minutes.

2. 2

   Heat a heavy pan or takoyaki-sized skillet, brush with oil, and pour a thin ladle of batter, swirling it pale and translucent.

3. 3

   When the top loses its shine but the middle is still soft, scatter crushed peanuts, sugar and corn over one half.

4. 4

   Fold the disc into a loose taco while the edges stay crisp and the center stays tender.

5. 5

   Dot with butter or cream — the modern Penang way — and eat before the steam escapes.

6. 6

   Repeat until the batter is gone; apam balik is measured in stack, not in slices.