Apam Balik
Description
Apam Balik - Authentic recipe from Malaysia. Ready in 40 min. Vegan. Try it now!
Directions
✓ researched- 1
Mix 250 g flour and 300 ml coconut milk (with a little sugar and a pinch of salt) into a smooth batter and let it rest briefly.
⏱️ approx. 10 min💡 Tip: Apam balik is a Malaysian filled pancake – stuffed with peanuts, sugar and corn. Tip: A little baking soda or yeast gives the characteristic fluffy, holey texture.
- 2
Pour the batter into a hot pan and spread evenly until the surface begins to bubble.
⏱️ approx. 8 min💡 Tip: For the authentically holey, fluffy texture, add a little baking powder/baking soda or yeast to the batter. Cook over medium heat.
- 3
Sprinkle 100 g chopped peanuts, sugar and 50 g corn over the pancake, fold it in half and finish cooking until golden brown.
⏱️ approx. 10 min💡 Tip: The classic filling of roasted peanuts, sugar and corn is traditional. A little butter makes the pancake richer. Serve warm.
📜 Origin & History
Apam Balik is a traditional Malaysian street food that has its origins in Chinese cuisine. It is a filled pancake often prepared with peanuts, sugar, and sometimes also with banana. Preparation and fillings vary depending on the region and personal preferences. Apam Balik is frequently served as a snack or dessert and is especially popular at festivals and markets.
🌿 Regional variants
With chocolate
Chocolate chips in the filling.
Thin and crispy
As a thin, crispy version (apam balik nipis).
🍷 What goes with it?
Warm as a snack or dessert, fresh from the pan.
Frequently Asked Questions
What is apam balik?
A Malaysian filled pancake with peanuts, sugar and corn – a popular street snack.
How does it become fluffy and holey?
With a little baking soda, baking powder or yeast in the batter and a short resting time.
Sweet or savory?
Classically sweet; however, savory versions also exist.
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Ingredients
verified- Flour250 g
- Coconut milk300 ml
- Sugar100 g
- Erdnüsse100 g
- Corn50 g
