Recipe: Perfect Apam Balik - Asian Pancake

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.

These days, apam balik comes in a variety of sweet or savoury fillings. Apam balik (English: 'turnover pancake') or terang bulan (English: 'bright moon') or martabak manis (English: 'sweet martabak') or 曼煎粿 Màn Jiān Guǒ (English: 曼煎 Màn Jiān is the homophone of 滿清 Mǎn Qīng, which was the final imperial dynasty in China and 粿 Guǒ means pancake). Be the first to review this recipe. You can have Apam Balik - Asian Pancake using 16 ingredients and 5 steps. Here is how you cook it.

Ingredients of Apam Balik - Asian Pancake

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

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. The pancake is known as different names depending on cultural region.

Apam Balik - Asian Pancake instructions

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. A famous pancake that widely known to all Malaysian. It is a traditional Hokkien Chinese snack, known as Min-Jian-Kue (麵煎糕) in Fujian, China, and was introduced by the Hokkien in Penang, which is then called as Ban-Jian_Kue (曼煎糕).

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