In a small bowl, mix together the custard powder with 20ml of milk to form a liquid custard mixture.
Bring to boil 100ml of water and slowly thicken it with the custard powder solution.
Tamper the custard solution with 5 g of oil, mix well.
Mix in half of all purpose flour until a batter is achieved.
In a separate bowl, whisk together the egg white 58 g , half of sugar 20 g and a teaspoon of vinegar. Once frothed, add the remaining sugar and whisk until medium peaked.
Once a medium peak is achieved, fold in the 1/3 of the meringue into the batter.
Mix half of the all-purpose flour into the batter and whisk well.
Add in the other 1/3 of meringue and fold until a smooth batter is achieve.
Add in the remaining all-purpose flour and whisk until a smooth batter is achieved.
Fold the rest of the meringue in and pour the batter into a piping bag.
Heat up a non-stick pan with low flame. Pipe the batter onto the pan and let it cook for about 3 minutes.
Cook the other side for another 3 minutes. Remove it onto a plate and serve.
