teks: If using the usual cover for kuih bakar that people put charcoal on top, can it be used to make thin and crispy apam balik? I have tried following a recipe from the internet... used a pan, then tried using the thin Indian pot cover... but the apam balik turned out thick. However, it had a nice texture with long air pockets. By the way, where can I buy a mold for crispy apam balik?
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