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.