Apam Balik

Ingredients for the batter:

  • Plain flour (250g)
  • Sugar (½ Cup)
  • Bicarbonate soda (½ tbs)
  • Baking powder (½ tbs)
  • Salt (1 tsp)
  • Vanilla essence (1 tsp/optional)
  • Water (500ml)

Ingredients for the filling:

  • Creamed corn (3-4 drops per pancake)
  • Crushed roasted peanuts (a sprinkling in each pancake)
  • Brown sugar (a sprinkling per pancake)
  • Butter or oil for frying


  1. Put all the ingredients apart from the water in a bowl, mix together and then make a well in the middle.  Slowly pour the water in and stir or whisk to form a smooth liquid batter.  Add a little more water in if you find the batter is slightly on the thick side.  Let the batter sit for 30 mins or store in the refrigerator to use later or the next day.
  2. Roast your peanuts in a dry frying pan if bought unroasted.  Crush the peanuts using a pestle and mortar or food processor.  You want them crushed small but not powdery.
  3. Heat a small frying pan on medium heat (I prefer to use a non-stick egg pan) and add a dab of butter or coating of oil this adds to the flavour and makes it even easier to flip.
  4. Pour in a small amount of batter  to the pan.  I usually use my measuring cup (¼ cup) to ensure I get a consistent thickness for each pancake.  Swivel your pan so that the batter coats the whole pan.
  5. Once you see bubbles forming scatter the whole pancake with a layer of peanuts, a sprinkle of sugar and 3-4 drops of creamed corn.  You can add a few drops of melted butter in too for extra indulgence.
  6. Carry on cooking the pancakes until the batter is fully cooked and the bottom is golden brown.  Then carefully using a spatula or palette knife fold the pancake in half to form a half moon.  Remove from the pan and place on a wired rack while you make more.  But they’re really served best hot off the pan!

more : http://www.25daysoff.com/apam-balik-malaysian-pancakes-recipe/

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