📝 About This Recipe
A beloved staple of Malaysian night markets, Apam Balik is a thick, fluffy pancake defined by its iconic honeycomb texture and crispy golden edges. This 'turnover pancake' is bursting with a sweet and salty filling of crushed roasted peanuts, creamy sweet corn, and a sprinkle of sugar. It is a comforting masterpiece of Southeast Asian street food that perfectly balances soft, airy dough with a satisfying crunch.
🥗 Ingredients
The Batter
- 2 cups All-purpose flour (sifted)
- 1/2 cup Granulated sugar
- 1/2 teaspoon Baking soda (essential for the honeycomb holes)
- 1 teaspoon Instant yeast
- 1 Large egg (at room temperature)
- 1 1/4 cups Water (lukewarm)
- 1/2 teaspoon Vanilla extract
- 1/4 teaspoon Salt
The Filling
- 1 cup Roasted peanuts (crushed or coarsely ground)
- 1/2 cup Cream-style canned corn
- 4 tablespoons Granulated sugar (for sprinkling)
- 3 tablespoons Salted butter (melted or softened for brushing)
👨🍳 Instructions
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1
In a large mixing bowl, whisk together the sifted flour, 1/2 cup sugar, baking soda, salt, and instant yeast until well combined.
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2
In a separate small bowl, lightly beat the egg with the vanilla extract and lukewarm water.
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3
Gradually pour the wet ingredients into the dry ingredients, whisking constantly until the batter is smooth and free of lumps. The consistency should be similar to a thick crepe batter.
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4
Cover the bowl with a damp cloth or plastic wrap and let the batter rest in a warm place for at least 45 to 60 minutes. You will see small bubbles forming on the surface, which indicates the yeast is active.
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5
Lightly grease a non-stick frying pan (preferably 8-inch) with a tiny bit of oil or butter and heat it over low-medium heat. Wipe off excess oil with a paper towel.
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6
Pour about 3/4 cup of batter into the center of the pan. Use the back of a ladle to spread the batter in a circular motion, pushing some towards the edges of the pan to create a thin, crispy rim.
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7
Cover the pan with a lid and cook for 2-3 minutes on low heat. You will see many tiny holes (the honeycomb effect) appearing on the surface as the batter sets.
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8
Once the surface is mostly set and the edges look golden-brown, sprinkle 1 tablespoon of sugar evenly over the pancake.
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9
Add a generous sprinkle of crushed peanuts and a few dollops of cream-style corn over one half of the pancake.
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10
Drizzle a little bit of melted butter over the filling to enhance the richness and help the sugar melt.
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11
Use a spatula to lift the empty side of the pancake and fold it over the filling, creating a half-moon shape.
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12
Remove from the pan and immediately brush the outer crust with a little more butter for a beautiful sheen and extra flavor.
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13
Slice the folded pancake into 3 or 4 wedges and serve while hot and crispy.
💡 Chef's Tips
The key to the 'honeycomb' holes is the combination of yeast and baking soda; never skip the resting time or the holes won't form. Always cook on low heat to ensure the bottom doesn't burn before the top is fully cooked through. For extra crispy edges, ensure you swirl the batter up the sides of the pan when you first pour it in. If you prefer a thinner version (Apam Balik Nipis), use less batter and spread it very thin across the whole pan. Store leftover crushed peanuts in an airtight container to keep them from going rancid or soft.
🍽️ Serving Suggestions
Pair with a hot cup of Teh Tarik (Malaysian pulled tea) for the ultimate afternoon tea experience. Serve alongside fresh tropical fruits like mango or papaya to cut through the richness. For a modern twist, add a drizzle of chocolate syrup or condensed milk over the peanut filling. Enjoy as a warm breakfast or a comforting late-night street-food style snack. Pairs excellently with a glass of iced Kopi-O (black coffee).