Apam Balik (Malaysian Peanut Pancake)

🧂 Ingredients

• 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. 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. 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. 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. 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. 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. 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

💡 Pro Tips

• ✓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.

🔄 Variations

• 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.

🥗 Nutrition

Per serving