How to Prepare Perfect Apam Balik - Asian Pancake

Apam Balik - Asian Pancake. Traditional Asian style peanut pancake is a common roadside snack in Southeast Asia countries. The peanut pancake is known by various names such as Apam. Apam balik is a crispy and fluffy Asian pancake turnover filled with roasted peanuts, sugar, creamy sweet corn, butter and folded into half.

Heat a nonstick pan and add a ladle of batter. Cook for a while then add the banana slices. Cover the pan to cook the apam. You can cook Apam Balik - Asian Pancake using 16 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Apam Balik - Asian Pancake

1. It's of The Batter.
2. Prepare of flour.
3. You need of sugar.
4. Prepare of baking powder.
5. It's of baking soda.
6. Prepare of salt.
7. Prepare of dry yeast.
8. You need of vanilla extract.
9. You need of egg (room temperature).
10. It's of warm milk.
11. You need of The Filling.
12. You need of Granulated sugar -.
13. Prepare of Roasted coarsely grind peanuts.
14. It's of (As needed).
15. It's of Creamy sweet corn (as needed).
16. You need of butter (as needed).

This soft pancake which is usually made to order has a thick surface with thin and crispy side. These days, apam balik comes in a variety of sweet or savoury fillings. Apam balik (lit. 'turnover pancake'), also known as terang bulan (lit. 'bright moon'), martabak manis (lit. 'sweet martabak') or mànjiānguǒ (Chinese: 曼煎粿), is a dessert common in many varieties at specialist roadside stalls throughout Brunei, Indonesia, Malaysia and Singapore. The pancake is known as different names depending on cultural region.

Apam Balik - Asian Pancake instructions

1. For the batter - place all ingredients in a big mixing bowl. Mix & whisk everything until well combined with no lumps. Cover bowl with a cling film & leave to rest for 30mins in warm place..
2. After 30mins, the batter should be foamy & almost double its volume. Give it a whisk before using..
3. Cooking - brush some unsalted butter onto a preheated pan. Give batter a whisk before using. For a standard size pan, Pour 3/4 cup of batter on a preheated pan. If using small pancake pan, pour only 1/4 cup of batter (small one is better). Next, swirl & spread batter evenly using the back of the ladle or just tilt your pan in circle motion. Cook over low heat with lid on for 1-2mins until bubbles are formed. Use the lowest heat or your batter will burn..
4. Remove the lid. Sprinkle sugar generously (use grated palm/coconut sugar for a distinct flavour), coarsely ground peanuts & few tsp of creamy sweet corn. Put the lid back on again & let it continue cooking until it's fully cooked. This wont take long so it’s best to not overcook..
5. Remove the lid. Put tiny slices of butter (optional). Run a spatula all around the edges to release it from the pan. It should come out easily. Fold it in half and serve..

The most common filling is ground peanut and sugar. Other fillings include creamed corn, chocolate rice, grated cheese or coconut etc. are also added. The pancake is cooked until golden brown on the crust and fold into halves. A delicious Malaysian streetfood pancake filled with sweet creamed corn, peanuts, sugar and butter. A delicious Malaysian street food pancake filled with sweet creamed corn, peanuts, sugar My name is Christie.