Recipes - Malaysian & Singaporean

Crispy Apam Balik (Malaysian Peanut Pancake Turnover)
Crispy Apam Balik


Commonly found in the streets of Malaysia and Singapore, the apam balik is a sweet peanut pancake turnover stuffed with sugary, buttery peanut filling, with the optional cream corn. It is freshly made in rows of brass pans over fire and is then folded or ‘turned over’, thus the name. There are two versions to the apam balik – the thick and thin (or crispy) version. This recipe makes about 12 pieces of thin and crispy apam balik.
Cooking Time: 15mins - 30mins
Serves:3 to 4
Total time: 15mins - 30mins
Course: Snack
Cook Method: Pan-Fry
Cuisine: Malaysian & Singaporean









Ingredients:

Batter

200g all-purpose flour
100g rice flour
½ tsp salt
2 tsp baking powder
½ tsp baking soda
1 large egg (lightly beaten)
100g sugar
200ml water
(Leave batter to rest for 2-3 hours, or refrigerate overnight)

Filling

200g roasted peanuts (ground coarsely)
100g sugar
200g canned cream corn
3-4 tbsp salted butter




Steps:
  1. In a bowl, whisk and combine all ingredients for Batter. Wrap bowl with cling wrap and leave to rest for 2-3 hrs, or refrigerate overnight.
  2. Lightly oil a small non-stick pan or a crepe pan (about 12-15cm diameter) over a medium heat. When the pan is hot, evenly coat the pan with 2-4 tbsp of batter. Cook for about 1 min. As the batter sets and forms small bubbles, loosen the edges with a palette knife.
  3. Sprinkle sugar evenly on top of pancake. Cook for another 4-6 mins until pancake is light golden brown. Then top with 1 tsp butter and some cream corn. Lift pancake from the pan, fold into half and serve immediately.

If you like this recipe and would like to try the thick version of the apam balik, click here for the recipe.


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Crispy Apam Balik (Malaysian Peanut Pancake Turnover)

Crispy Apam Balik (Malaysian Peanut Pancake Turnover)

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Commonly found in the streets of Malaysia and Singapore, the apam balik is a sweet peanut pancake turnover stuffed with sugary, buttery peanut filling, with the optional cream corn. It is freshly made in rows of brass pans over fire and is then folded or ‘turned over’, thus the name. There are two versions to the apam balik – the thick and thin (or crispy) version. This recipe makes about 12 pieces of thin and crispy apam balik.

Cooking Time: 15mins - 30mins
Serves: 3 to 4
Total time: 15mins - 30mins
Course: Snack
Cook Method: Pan-Fry
Cuisine: Malaysian & Singaporean
Ingredients

Batter

200g all-purpose flour
100g rice flour
½ tsp salt
2 tsp baking powder
½ tsp baking soda
1 large egg (lightly beaten)
100g sugar
200ml water
(Leave batter to rest for 2-3 hours, or refrigerate overnight)

Filling

200g roasted peanuts (ground coarsely)
100g sugar
200g canned cream corn
3-4 tbsp salted butter

Instructions
  1. In a bowl, whisk and combine all ingredients for Batter. Wrap bowl with cling wrap and leave to rest for 2-3 hrs, or refrigerate overnight.
  2. Lightly oil a small non-stick pan or a crepe pan (about 12-15cm diameter) over a medium heat. When the pan is hot, evenly coat the pan with 2-4 tbsp of batter. Cook for about 1 min. As the batter sets and forms small bubbles, loosen the edges with a palette knife.
  3. Sprinkle sugar evenly on top of pancake. Cook for another 4-6 mins until pancake is light golden brown. Then top with 1 tsp butter and some cream corn. Lift pancake from the pan, fold into half and serve immediately.

If you like this recipe and would like to try the thick version of the apam balik, click here for the recipe.

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