'Apam Balik' is the Malay name of a traditional pancake topped with butter, ground roasted peanut and creamy sweet corn. It is then folded into semicircle shape and cut into wedges before serving if made a large pan. Translated, 'Apam Balik' means 'Folded Pancake'. Available everywhere in Malaysia, it is a popular snack among the local population here. It is sold mostly at pasar malam (night market) and other hawker food outlets. Other than the original peanut flavour, new flavours such as strawberry and chocolate are fast catching on, especially among the young.
Ingredients for the batter:
* Plain flour (250g)
* Sugar (½ Cup)
* Bicarbonate soda (½ tbs)
* Baking powder (½ tbs)
* Salt (1 tsp)
* Vanilla essence (1 tsp/optional) * Water (500ml)
* a few drops of yellow colouring * 1 egg
* 1 tbsp melted butter Ingredients for the filling: * Creamed corn (2 to3 tsp per pancake) * Crushed roasted peanuts (to sprinkle in each pancake) * sugar (to sprinkle in per pancake) * Butter to spread on each pancake Method:
1. Put all the ingredients apart from the water in a blender to form a smooth liquid batter. Let the batter sit for 30 mins or store in the refrigerator to use later or the next day.
2. Roast your peanuts in a dry frying pan if bought unroasted. Crush the peanuts using a pestle and mortar or food processor. You want them crushed small but not powdery.
3. Heat a small frying pan on medium heat (I prefer to use a non-stick pan) and just coat with some butter before pouring the batter.
4. Pour in a small amount of batter to the pan. I usually use my ladle (3/4 ladleful) to ensure I get a consistent thickness for each pancake. Swivel your pan so that the batter coats the edges of the pan. Close with a lid for 30 secs.
5. Once you see bubbles forming and the edges turning crispy, coat with some butter, then scatter the whole pancake with a layer of sugar and peanuts, followed by 1 to 2 tsp of creamed corn. Fold the pancake in half, and dish out in a serving plate.
6. They're really served best hot off the pan as the pancakes are still crispy. The pancakes tend to soften after 15mins.
7. If using a non-stick pan, there is no need to coat the pan each time before pouring the batter, this will give you a smooth brown and crispy bottom.
* Vanilla essence (1 tsp/optional) * Water (500ml)
* a few drops of yellow colouring * 1 egg
* 1 tbsp melted butter Ingredients for the filling: * Creamed corn (2 to3 tsp per pancake) * Crushed roasted peanuts (to sprinkle in each pancake) * sugar (to sprinkle in per pancake) * Butter to spread on each pancake Method:
1. Put all the ingredients apart from the water in a blender to form a smooth liquid batter. Let the batter sit for 30 mins or store in the refrigerator to use later or the next day.
2. Roast your peanuts in a dry frying pan if bought unroasted. Crush the peanuts using a pestle and mortar or food processor. You want them crushed small but not powdery.
3. Heat a small frying pan on medium heat (I prefer to use a non-stick pan) and just coat with some butter before pouring the batter.
4. Pour in a small amount of batter to the pan. I usually use my ladle (3/4 ladleful) to ensure I get a consistent thickness for each pancake. Swivel your pan so that the batter coats the edges of the pan. Close with a lid for 30 secs.
5. Once you see bubbles forming and the edges turning crispy, coat with some butter, then scatter the whole pancake with a layer of sugar and peanuts, followed by 1 to 2 tsp of creamed corn. Fold the pancake in half, and dish out in a serving plate.
6. They're really served best hot off the pan as the pancakes are still crispy. The pancakes tend to soften after 15mins.7. If using a non-stick pan, there is no need to coat the pan each time before pouring the batter, this will give you a smooth brown and crispy bottom.
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