Apam Balik (Malaysian Peanut Pancakes)
Apam Balik (Malaysian Peanut Pancakes) are a much-loved street food, slightly crispy on the edges, crunchy and chewy in the center, filled with sweet buttery ground peanuts, typically served folded in half forming a half-moon.
Servings: 4
Ingredients
For Pancakes
- 80 g plain flour
- 40 g rice flour
- 15 g tapioca flour or cornstarch
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- 2 tbsp sugar
- 1 egg
- 200 ml coconut milk or diary milk
For Topping
- 50 g butter
- 50 g brown sugar or cane sugar
- 100 g peanut coarsely ground
Instructions
- Sift the flour with baking powder, baking soda and salt into a bowl.
- In a separate bowl, beat the egg with sugar until frothy for about two minutes. Stir in about 2/3 milk.
- Whisk in the flour, in few additions, into the egg mixture until you have a smooth batter without lumps.
- Stir in the rest of the milk. Use a rubber spatula to scrape down the sides of the bowl. Cover and rest the batter for about 20 minutes.
- Heat the pan over medium heat. Grease lightly with oil if needed.
- Pour a ladleful of the batter at the center of the pan and then rotate the pan to spread the batter. Be sure spread the batter thinly on the side of the pan too.
- Let the pancake cook for about 2 min until the top looks dry and edges start to brown. Don’t flip. They are cooked only on one side. Immediately, turn off the heat.
- Spread some butter and let melt. Sprinkle sugar and ground peanuts. Fold in half and serve piping hot. Enjoy!