Every year, I travel back to my beautiful home country of Malaysia to be with my family. I wish to share my experience with readers!
What Is Apam Balik?
Apam balik is a sweet Malaysian pancake turnover stuffed with peanuts, creamy corn, and butter. The name reflects the way the pancake is folded or turned over.
I have fond memories of eating slices of warm apam balik with my siblings. It was our favorite snack that my father would regularly bring home after his return from work. I miss these memories.
Popular Snack in Malaysia
In Malaysia, apam balik is a popular treat that is sold at the night market, or pasar malam. Nowadays, you can find apam balik with a variety of fillings; sometimes, it's hard to decide which one I want to buy! Popular fillings include chocolate, peanut butter, Nutella, jams, banana, red beans, cheese, and much more.
Generally, there are two types of apam balik: thick and thin. The thin type has just a small amount of filling, and it's crispier. In contrast, the thick type has more filling and is moist and fluffy. I prefer the thick type.
Original Apam Balik
Over the weekend, I was craving apam balik. My husband had never tried it before, so I was excited to make it for him to try! I decided to go with the original, authentic filling of peanuts, creamy corn, and butter.
- 2 cups all-purpose flour
- 1/2 cup sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 egg, room temperature
- 1/2 cup crushed peanut
- 5 tablespoons creamy corn (or more, if desired)
- 1 1/2 cup water
- 2 tablespoons margarine or butter, room temperature
- 1/2 teaspoon yellow food coloring (optional)
- In a large bowl, combine the flour, sugar, egg, baking soda, baking powder, and water. Mix with a whisk or hand-mixer until well-combined.
- Heat a non-stick medium or small-sized pan. Brush on some oil or butter. Use a paper towel to wipe off the excess.
- Spoon the batter and spread into a round circle onto the pan.
- Cook until the surface of the pancakes have some bubbles.
- Sprinkle the crushed peanut, creamy corn, sugar, and butter evenly on the pancake.
- Fold the pancake in half like a moon shape with a spatula (see photo below).
- Continue cooking the remaining batter until it's all done.
- Transfer to a cutting board. Let it cool for a few minutes before cutting.
- Serve immediately with coffee or tea. Enjoy!
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© 2020 Liza