Apam Balik
The night-market folded pancake: thick, honeycombed and crisp-edged, stuffed with crushed peanuts, sugar, butter and sweetcorn.
← Nouns Cooking · Malaysian & Singaporean
Ingredients
- 200 g plain flour
- 2 tbsp Sugar
- ½ tsp Bicarbonate of soda
- ¼ tsp Salt
- 1 Eggs
- 250 ml milk or water
- 1 tsp Vanilla extract (optional)
- 100 g roasted peanuts, coarsely chopped
- 4 tbsp Sugar
- 30 g Butter, softened
- 4 tbsp Creamed sweetcorn, tinned (optional)
Method
- Whisk the flour, sugar, baking soda and salt together, then whisk in the egg, milk and vanilla to a smooth, thick pouring batter. Cover and rest for 1 hour; it will turn bubbly.
- Mix the peanuts with the sugar.
- Heat a 20 cm non-stick pan over medium-low heat and wipe it with a little butter. Pour in a quarter of the batter and swirl it so a thin layer climbs the sides (this becomes the crisp edge).
- Cover and cook for 3–4 min, until the top is full of holes and set and the base is deep golden.
- Spread a quarter of the butter over the top, scatter with peanut sugar and a spoon of creamed corn (if using), then fold in half and slide out. Cut into wedges and repeat with the rest.
Tips
- Low heat is key: the pancake needs time to cook through before the bottom burns.
- Contains peanuts, wheat, egg and dairy.
Sources
Written in our own words after cross-checking these recipes:
Open Apam Balik in Nouns Cooking