Malaysian Apam Balik is a pancake turnover with sugar, cream corn and crushed nuts as its filling. A delicious treat to have at any time.
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What Is Apam Balik?
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.
Crispy On The Outside
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!
Ingredients You’ll Need
(For full ingredient measurements, please proceed to the recipe card below.)
Batter
- Egg
- Sugar
- Flour
- Salt
- Baking soda
- Baking powder
- Water
Filling
- Crushed peanuts
- Cream corn
- Sugar
How To Make Apam Balik (Malaysian Pancake Turnover)
- 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!
Notes For Apam Balik (Malaysian Pancake Turnover)
- For a thicker apam balik, add 2 cups of batter to the pan. The time for it to cook will take longer.
- There are many versions of this in other countries that use different fillings. You can add any filling that you want. Cream corn, crushed peanuts and sugar are used for the classic apam balik in Malaysia.
More Dessert Recipes
- Mango Sago Dessert Pudding
- Creamy Fruit Mocktail (Non-Alcoholic Fruit Cocktail)
- Thai Mango Sticky Rice
- Chocolate Peanut Butter Dates (Snickers Stuffed Dates)
- Kuih Bahulu with Chocolate (Malay Egg Sponge Cake)
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Apam Balik (Malaysian Pancake Turnover)
Ingredients
Batter
- 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
Filling
- crushed peanuts
- cream corn
- sugar
Instructions
- 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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