Apam Balik

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. 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. 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. 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. 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. 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. 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. 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. 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. 9 Repeat with the remaining batter and filling. Serve immediately, while the edges are still crisp. Best eaten within 15 minutes of cooking.