Apam Balik

Apam Balik is a folded peanut-stuffed pancake sold at Malaysian night markets, with a crisp caramelised edge and a… · Malaysia

Also known as Apam Balik, Apong Balik, Martabak Manis (Indonesia), Min Chiang Kueh

📍 Penang, Kuala Lumpur, and Malaysian night markets generally ★ 4.2

Last updated Aug 13, 2026 · Reviewed by the WhatWhereVacay editorial team

Apam Balik is a folded peanut-stuffed pancake sold at Malaysian night markets, with a crisp caramelised edge and a soft, chewy centre.

About Apam Balik

Apam Balik is a folded, crispy-edged pancake sold from small stalls across Malaysia and Singapore, most famously on Penang Island and along the streets of Kuala Lumpur. The batter — flour, eggs, sugar, coconut milk and a little yeast or baking powder — is poured onto a hot griddle and cooked under a domed lid until the underside is golden and the top is set but still soft. The pancake is then folded in half, the inside filled with a generous spoonful of toasted ground peanuts, sugar and sometimes a pat of margarine or a sprinkle of sweet corn, and sliced into wedges like a small turnover.

The contrast of textures is the whole point: a thin, lace-crisp caramelised edge, a soft and slightly chewy middle, and the crunchy sweetness of the peanut filling. In Indonesia the same snack is called Martabak Manis and is often dressed with cheese, chocolate sprinkles or banana. In Malaysia the most traditional version is the simplest — peanuts, sugar, and a strong cup of kopi.

🏛️ History & Culture

Apam Balik's origins are debated, with many food historians linking it to Fujianese or Hokkien immigrants who brought a similar folded pancake to Southeast Asia, while others argue it evolved independently in the Malay Archipelago. Its name varies across the region—apong balik in Sarawak, martabak manis in Indonesia, and min chiang kueh in Taiwan—yet the core concept of a griddle-cooked, folded batter with sweet fillings remains consistent.

In Malaysia, Apam Balik is a beloved street snack, especially on Penang Island and in Kuala Lumpur, where vendors make it thin and crispy with classic fillings like crushed peanuts, sweet corn, and sugar. Indonesian martabak manis is distinctly thicker and often loaded with cheese, chocolate, or condensed milk, while Taiwanese versions lean toward a simpler, chewy texture. Beyond its taste, the pancake holds cultural weight as a nostalgic hawker staple, symbolizing the region's shared yet diverse culinary heritage across Chinese and Malay communities.

🍳 How to make Apam Balik

AI-assisted, not kitchen-tested

Apam Balik (Malaysian Peanut Pancake)

A thin, folded pancake with a crisp caramelised edge, soft chewy centre and a sweet crushed-peanut filling — the classic Malaysian street snack.

Prep: 15 min
Cook: 20 min
Total: 35 min
Serves: 4 (makes 4 pancakes)
Difficulty: Easy

Recipe ingredients

200 g (7 oz / 1⅔ cups) wheat flour (plain / all-purpose)
30 g (2 tbsp) granulated sugar, for the batter
1 g (¼ tsp) instant dry yeast, or 4 g baking powder for a quicker version
1 g (¼ tsp) salt
1 large egg, room temperature
180 ml (¾ cup) coconut milk, full-fat, well-shaken; canned or fresh
120 ml (½ cup) water, adjust for batter consistency
150 g (5¼ oz / 1 cup) raw peanuts, skinned, dry-roasted and coarsely crushed
60 g (¼ cup) caster (superfine) sugar, for the filling
20 g (1½ tbsp) margarine or unsalted butter, optional, melted, for brushing
80 g (½ cup) sweet corn kernels, optional, cooked and drained
10 ml (2 tsp) neutral cooking oil, per pancake, for greasing the pan

Steps

1 If using yeast: whisk the yeast into 120 ml (½ cup) lukewarm water with a pinch of the sugar and let it stand 5–10 minutes until foamy. (Skip this if using baking powder — just mix it into the flour.)
2 In a large bowl, whisk the flour, remaining 30 g sugar and salt together. Make a well in the centre, add the egg, coconut milk and the yeast mixture (or just water plus baking powder) and whisk to a smooth, thin batter — about the consistency of single (light) cream. Add 1–2 tablespoons more water if needed. Cover and rest 20–30 minutes (yeast version) or 5 minutes (baking-powder version).
3 While the batter rests, prepare the filling: dry-roast the peanuts in a pan over medium heat for 4–6 minutes, stirring often, until deeply golden and fragrant. Cool, then crush coarsely — you want a mix of bits and smaller pieces for crunch. Stir together with the caster sugar.
4 Heat a 20–22 cm (8–8½ inch) non-stick or well-seasoned flat pan over medium-low heat. Lightly wipe the surface with about 10 ml (2 tsp) oil using a paper towel. Ladle in roughly 60–70 ml (¼ cup) batter and swirl to coat evenly.
5 Cover with a lid and cook 2–3 minutes, until the top surface is set, matte and no longer liquid, while the underside turns golden and the edges become lace-crisp. The pancake should slide freely when nudged — if it sticks, cook 20–30 seconds longer.
6 Slide the pancake out onto a flat surface, cooked side up. While still hot, brush lightly with melted margarine or butter (if using).
7 Sprinkle a generous, even layer of the peanut–sugar mix over the entire surface (about 40 g per pancake), leaving a 1 cm border. Add a spoonful of cooked sweet corn now if using.
8 Working quickly while the pancake is still pliable, fold it in half over the filling and press the edges gently to seal. Slice into 3–4 wedges with a knife or scissors.
9 Repeat with the remaining batter and filling. Serve immediately, while the edges are still crisp. Best eaten within 15 minutes of cooking.

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🧺 Key ingredients

wheat flour
eggs
granulated sugar
coconut milk
yeast or baking powder
salt
water
crushed roasted peanuts
caster sugar
margarine or butter (optional)
sweet corn (optional)

🍴 Where to eat it

Hawker stalls on Penang (especially around Lebuh Cintra, Lebuh Campbell and Gurney Drive), Petaling Street and Jalan Alor night markets in Kuala Lumpur, and across Malaysian pasar malam in the evening.

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Apam Balik — frequently asked questions

What is Apam Balik?

What is Apam Balik made of?

Apam Balik is made with wheat flour, eggs, granulated sugar, coconut milk, yeast or baking powder and salt. Recipes vary by region and by cook, but those are the core ingredients.

Where does Apam Balik come from?

Apam Balik comes from Malaysia, and is especially associated with Penang, Kuala Lumpur, and Malaysian night markets generally. Apam Balik's origins are debated, with many food historians linking it to Fujianese or Hokkien immigrants who brought a similar folded pancake to Southeast Asia, while others argue it evolved independently in the Malay Archipelago.

Where can I eat Apam Balik?

How do you make Apam Balik?

Making Apam Balik at home takes about 15 minutes of prep and 20 minutes of cooking. The recipe on this page serves 4 (makes 4 pancakes) and is rated easy. Full ingredient list and step-by-step method are in the recipe section above.

What else is Apam Balik called?

Apam Balik is also known as Apam Balik, Apong Balik, Martabak Manis (Indonesia), Min Chiang Kueh.

→ More traditional dishes from Malaysia