When I was living in KL, everytime I go to the pasar malam, I would always buy the crispy Apam Balik. But in US, if I want to eat, have to make it myself. I’ve tried many recipes but have never been able to produce the same crispy texture as those in the pasar malam. Most of it will be crispy when hot but will turn soft when it’s cold. So when I saw the recipe in Lily’s blog, (FYI: Lily’s an awesome cook!) I just had to try it and the result . . . . . . .
It was so…. good!!!! The most important thing is that it is crispy & remained crispy for long time. This recipe is definitely a keeper. Thanks Lily!