Recipes - Malaysian & Singaporean

Thick Apam Balik (Malaysian Peanut Pancake Turnover)
Thick 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 four pieces of 12-15cm fluffy, moist and thick 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

130g all purpose flour
½ tsp baking soda
½ tsp instant yeast
1 large egg
2 tbsp sugar
160ml water
¼ tsp salt
(Leave batter to rest for 5 hrs, or refrigerate overnight)

Filling

2 cups roasted peanuts (ground coarsely)
200g sugar




Steps:
  1. In a bowl, whisk and combine all ingredients for Batter. Wrap bowl with cling wrap and refrigerate for 5 hrs or 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, use about ½ cup of batter to evenly coat the pan. Cook for about 1 min until the batter sets and form small bubbles.
  3. Sprinkle sugar evenly on top of batter and cover with a lid. Cook for another minute. Then sprinkle some ground peanuts on top and continue to cook until the pancake is light golden brown in colour.
  4. Loosen the edges with a palette knife. Fold the pancake into half, and transfer it onto a plate. Slice into 2-3 pieces and serve warm.

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


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Thick Apam Balik (Malaysian Peanut Pancake Turnover)

Thick 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 four pieces of 12-15cm fluffy, moist and thick 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

130g all purpose flour
½ tsp baking soda
½ tsp instant yeast
1 large egg
2 tbsp sugar
160ml water
¼ tsp salt
(Leave batter to rest for 5 hrs, or refrigerate overnight)

Filling

2 cups roasted peanuts (ground coarsely)
200g sugar

Instructions
  1. In a bowl, whisk and combine all ingredients for Batter. Wrap bowl with cling wrap and refrigerate for 5 hrs or 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, use about ½ cup of batter to evenly coat the pan. Cook for about 1 min until the batter sets and form small bubbles.
  3. Sprinkle sugar evenly on top of batter and cover with a lid. Cook for another minute. Then sprinkle some ground peanuts on top and continue to cook until the pancake is light golden brown in colour.
  4. Loosen the edges with a palette knife. Fold the pancake into half, and transfer it onto a plate. Slice into 2-3 pieces and serve warm.

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

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