Malaysian Pandan Pancake (Apam Balik) | 马来西亚斑兰曼煎粿 / 大块面 

Malaysian Pandan Pancake (Apam Balik) by Cammy Bakes
This recipe makes 2 x 10'' pan approx 2-3 servings.
Full recipe listed as below :
Pandan juice :
Pandan leaves : 5 - 6 pieces
Water for pandan : 310 ml
Batter :
All Purpose Flour - 220 g
Sugar - 100 g
Instant Yeast - 3 g
Egg - 2 Whole
Baking Soda - 1/2 tsp
Filling :
Butter / Margarine
Sugar
Roasted Ground Peanut
Sweet Corn Cream ( Optional )
曼煎粿 大块面：
斑兰汁：
斑兰叶 - 5 - 6 片
水 - 310 毫升
面糊：
面粉 - 220 克
糖 - 100 克
酵母 - 3 克
鸡蛋 - 2 粒
苏打粉 - 1/2 茶匙
馅料：
牛油 / 植物黄油
糖
花生碎
甜包粟 （可选）
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