Apam Balik is a classic Southeast Asian street food dessert that can be found in bazaars and roadside stalls. It’s basically a pancake that’s folded over and has various fillings that’s used in different countries. In Malaysia, it’s normally filled with sugar, cream corn, and crushed nuts. What I love about apam balik is that it can have different textures depending on the thickness of the batter when placed on the pan. If you make it thick, it will come out soft and fluffy. Place it thinly, and you’ll get a crunchier shell.
But one thing’s for sure, when you eat it fresh and hot… oooh, it’s SO GOOD! Everything melts together, and you get bites of sweet, crunchy bliss. The recipe I’m sharing is for apam balik that’s a bit soft in the middle and crispy on the sides, but you can add on 2 more cups of batter to make the fluffier version.
Try out this sinful Malaysian pancake and experience it firsthand!
Apam Balik (Malaysian pancake turnover)
- 1 egg
- 1/2 cup sugar
- 2 cup flour (sifted)
- 1/4 tsp salt
- 1.5 tsp baking soda
- 1 tsp baking powder
- 1.5 cups water
- crushed peanuts
- cream corn
- Add all the ingredients for the batter in a blender and blend until it reaches a smooth consistency.
- Heat up frying pan over medium heat. Pour in 1 cup of batter and swirl it around for an even coat.
- Cover with a lid until halfway cooked.
- Add cream corn to half of the apam balik and the crushed peanuts and sugar all over. Cover and let it cook for another minute.
- Remove the lid and once the edges crisp up and turns golden brown, fold the apam balik in half– the cream corn side at the bottom.
- Serve immediately and enjoy!
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