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Apam Balik – Malaysian Peanut Pancakes

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.

Apam Balik - Malaysian Peanut Pancakes
This version is for the original recipe which is quite a thick batter. Make your own adjustments to the recipe ingredients, including the fillings as you go.
Prep time: 
Cook time: 
Total time: 
Ingredients
For batter
  • 200 g 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
For filling
  • 200 g roasted peanuts, coarsely ground
  • 100 g sugar
  • 200 g creamed corn
  • 3 - 4 tablespoons butter
Instructions
  1. 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.
  2. Lightly oil a small non-stick pan or a crepe pan (about 12 - 15 cm diameter) over a moderate heat.
  3. 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.
  4. Sprinkle some sugar and peanuts on top of the pancake. Continue to cook until the pancake is light golden brown in colour.
  5. Top it with 1 teaspoon of butter and some creamed corn.
  6. Lift the pancake from the pan, fold into half and serve immediately.
Nutrition Information
Serving size: 4 Calories: 909 Fat: 38g Saturated fat: 11g Unsaturated fat: 25g Carbohydrates: 126g Sugar: 53g Sodium: 429mg Fiber: 6g Protein: 22g Cholesterol: 120mg
 

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