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Apam Balik
Malaysian Peanut Pancake
A popular Malaysian street snack, Apam Balik is a crispy, folded pancake filled with sweet crushed peanuts and creamed corn. This recipe focuses on the thinner, crispier version.
🧂 Ingrédients
- 200 g All-purpose flour(Sifted for a smoother batter.)
- 2 large Eggs
- 200 ml Coconut milk(Full-fat recommended for richness.)
- 100 ml Water(To achieve the desired batter consistency.)
- 2 tablespoons Sugar(For the batter, adjust to taste.)
- 1 teaspoon Baking powder
- 1/4 teaspoon Salt
- for greasing pan Vegetable oil or butter
- 100 g Crushed roasted peanuts(Coarsely crushed for texture.)
- 3-4 tablespoons Sugar(For the peanut filling, adjust to taste.)
- 100 g Creamed corn(Drained slightly if very watery.)
👨🍳 Instructions
- 1
Prepare the batter: In a large bowl, whisk together the sifted flour, 2 tablespoons of sugar, baking powder, and salt. In a separate bowl, whisk the eggs, then whisk in the coconut milk and water until well combined. Gradually pour the wet ingredients into the dry ingredients, whisking continuously until a smooth, thin batter forms. It should have the consistency of thin cream. Let the batter rest for at least 10 minutes while you prepare the filling.
⏱️ 10 minutes - 2
Prepare the filling: In a small bowl, combine the crushed roasted peanuts and 3-4 tablespoons of sugar. Mix well. This will be sprinkled over the pancake during cooking.
⏱️ 5 minutes - 3
Cook the pancake: Heat a non-stick frying pan or a crepe pan over medium heat. Lightly grease the pan with oil or butter. Pour about 1/4 to 1/3 cup of batter into the hot pan, swirling it to create a thin, even circle, similar to a crepe. Cook for about 1-2 minutes until the edges start to look dry and slightly golden.
⏱️ 2 minutes - 4
Add the filling: Sprinkle a generous amount of the peanut-sugar mixture over one half of the pancake. Spoon some creamed corn over the peanut mixture. Allow the filling to heat through for about 30 seconds.
⏱️ 1 minute - 5
Fold and finish: Carefully fold the unfilled half of the pancake over the filling, creating a semi-circle. Press down gently with a spatula. Continue to cook for another 1-2 minutes, or until the pancake is golden brown and crispy on both sides. You can flip it to ensure even cooking.
⏱️ 2 minutes - 6
Serve: Slide the cooked Apam Balik onto a plate. Let it cool slightly before cutting into wedges or serving whole. Enjoy immediately while warm and crispy.
⏱️ 1 minute
💡 Conseils de pro
- ✓For crispier edges, ensure your pan is hot enough and don't make the batter too thick.
- ✓The center should remain slightly soft and chewy, contrasting with the crispy exterior.
- ✓Adjust the sugar in the filling to your preference. Some like it sweeter than others.
- ✓Ensure the peanuts are coarsely crushed to provide a satisfying crunch.
✨ Idées de variations
Inspiration pour votre propre version de cette recette
- Thicker Apam Balik: Use a slightly thicker batter and cook it for longer, allowing it to puff up more. This version is often called 'Apam Balik Jagung'.
- Chocolate Filling: Replace some or all of the peanut filling with chocolate spread or chocolate chips.
- Cheese: Add shredded cheese along with the peanut filling for a sweet and savory twist.