Recipe: Perfect Apam Balik - Asian Pancake

Delicious, fresh and tasty.

Apam Balik - Asian Pancake. Crispy and fluffy pancake filled with roasted peanuts, sugar, creamy sweet corn, some butter and then folded into half. Apam balik is a crispy and fluffy Asian pancake turnover filled with roasted peanuts, sugar, creamy sweet corn, some butter and then folded into half. Apam Balik is a dish that's famous in my home country, Malaysia.

Apam Balik - Asian Pancake Heat a nonstick pan and add a ladle of batter. Cook for a while then add the banana slices. Cover the pan to cook the apam. You arrange roasting parch Apam Balik - Asian Pancake applying 16 program including 5 together with. Here is how you carry out.

compound of Apam Balik - Asian Pancake

  1. You need of The Batter.
  2. Prepare of flour.
  3. You need of sugar.
  4. It's of baking powder.
  5. You need of baking soda.
  6. It's of salt.
  7. It's of dry yeast.
  8. Prepare of vanilla extract.
  9. You need of egg (room temperature).
  10. Prepare of warm milk.
  11. Prepare of The Filling.
  12. Prepare of Granulated sugar -.
  13. You need of Roasted coarsely grind peanuts.
  14. Prepare of (As needed).
  15. It's of Creamy sweet corn (as needed).
  16. Prepare of butter (as needed).

This soft pancake which is usually made to order has a thick surface with thin and crispy side. In Southeast Asia, apam balik is usually sold at specialist roadside stalls or at night markets. Apam balik (English: 'turnover pancake') or terang bulan (English: 'bright moon') or martabak manis (English: 'sweet martabak') or 曼煎粿 Màn Jiān Guǒ. The pancake is known as different names depending on cultural region.

Apam Balik - Asian Pancake technique

  1. For the batter - place all ingredients in a big mixing bowl. Mix & whisk everything until well combined with no lumps. Cover bowl with a cling film & leave to rest for 30mins in warm place..
  2. After 30mins, the batter should be foamy & almost double its volume. Give it a whisk before using..
  3. Cooking - brush some unsalted butter onto a preheated pan. Give batter a whisk before using. For a standard size pan, Pour 3/4 cup of batter on a preheated pan. If using small pancake pan, pour only 1/4 cup of batter (small one is better). Next, swirl & spread batter evenly using the back of the ladle or just tilt your pan in circle motion. Cook over low heat with lid on for 1-2mins until bubbles are formed. Use the lowest heat or your batter will burn..
  4. Remove the lid. Sprinkle sugar generously (use grated palm/coconut sugar for a distinct flavour), coarsely ground peanuts & few tsp of creamy sweet corn. Put the lid back on again & let it continue cooking until it's fully cooked. This wont take long so it’s best to not overcook..
  5. Remove the lid. Put tiny slices of butter (optional). Run a spatula all around the edges to release it from the pan. It should come out easily. Fold it in half and serve..

The most common filling is ground peanut and sugar. Other fillings include creamed corn, chocolate rice, grated cheese or coconut etc. are also added. The pancake is cooked until golden brown on the crust and fold into halves. Apam Balik is a sweet Malaysian peanut pancake turnover stuffed with a sugary, buttery peanut filling. It gets its name from the way the pancake is folded or 'turned over'.