Apam balik (may also be called Peanut Turnover, Ban Jian Kuih, Chin Loong Pau, Martabak Manis, Terang Bulan, Apam Pulau Pinang or Kuih Haji) is a type of pancake from Malaysia. Apam Balik is usually sold at specialist roadside stalls throughout Malaysia. The texture of Apam Balik is akin to a crispier form of crumpets. With Malaysian peanut pancakes, you’d belong to either one of two camps – thin and crispy or thick and cakey.
- 200 g plain flour (all-purpose flour)
- 100 g rice flour
- ½ teaspoon sea salt
- 2 teaspoons double action baking powder
- 2 eggs, light beaten
- 100 g sugar
- 200 ml water
- 200 g roasted peanuts, coarsely ground
- 100 g sugar
- 200 g creamed corn
- 3 tablespoons butter
- In a bowl, whisk together the all purpose flour, rice flour, sea salt, double action baking powder, eggs, sugar and water. Wrap the bowl in a plastic wrap and refrigerate for 5 hours or overnight.
- Lightly oil a small non-stick pan or a crepe pan (about 12 - 15 cm diameter) over a moderate heat.
- When the pan is hot, add about 3-4 tablespoons batter, evenly coating the pan. Cook for about 1 minute ; As the batter sets and forms small bubbles, loosen the edges with a palette knife.
- Sprinkle some sugar and peanuts on top of the pancake. Continue to cook until the pancake is light golden brown in colour.
- Top it with 1 teaspoon of butter and some creamed corn.
- Lift the pancake from the pan, fold into half and serve immediately.