Apam Balik


1 Egg
2 Tablespoons of Sugar
1 Cup of Full Cream Milk
1 Teaspoon of Vanilla Essence
1 Cup of Self-Raising Flour
1/4 Teaspoon of Baking Soda
Pinch of Salt
1 Tablespoon of Vegetable Oil
1/2 of Ground Peanuts
2 Tablespoons of Sugar (mixed together with the ground peanuts)
1/2 Cup of Creamy Sweet Corn
1/2 Cup of Diced Butter
Apam Balik is a sweet pancake also known as Turnover Pancake in English that consists of crushed peanut granules and sweetcorn kernels. To achieve a crispier outer shell consistency of Apam Balik, you could opt to use 1/2 Cup of Self Raising Flour + 1/2 Cup of Rice Flour instead.


1. In a large mixing bowl, whisk egg with sugar until sugar is dissolved.
2.Add in half cup of milk and vanilla essence, mix well.
3. Sift together self-raising flour with baking soda, add into mixture in batches.
4.Add in oil and remaining milk, mix until just combined.
5. If you are using a non stick pan that is 24cm - add in 1 cup of pancake mixture for a thick Apam and 1/4 cup mixture for a thin apam on low heat.
6.When the pancake just starts to have bubbles, drop in the diced butter, sprinkle ground peanut and spoon over some creamy sweet corn.
7. Fold it over when the base has turned a nice golden brown and remove from heat to cool (do not have to cool completely) on rack to prevent soggy bottom.
8. Cut into serving size and serve immediately while still warm.
Apam Balik or also known as turnover pancake in English is a type of griddle pancake found in Southeast Asia. You can usually find it being sold at roadside stalls throughout Malaysia, Singapore, Brunei and Indonesia.
This pancake is also known in many various names in different languages such as Martabak Manis, Terang Bulan, Min Chiang Kueh and more.

The pancake batter is made from a mixture of flour, eggs, sugar, baking soda, and milk. If you want to, you can even opt for coconut milk instead of full cream milk to get a creamier taste.

The batter is usually cooked atop a thick round iron frying pan with lots of palm margarine to avoid the batter from sticking to the pan. But if you’d like a healthier option, you could use a nonstick frying pan instead and omit the margarine. The results will be just as good! The most common fillings are crushed peanut granules with sugar with sweetcorn kernels. The pancake is then folded and cut into several pieces.

The texture of Apam Balik can vary depending on the amount of batter and type of pan used. From one that is akin to a crispier form of crumpets to small thin light pancake shells that break when bitten (the latter is usually called Apam Balik Nipis also know as Thin Apam Balik)

There are many ways you can make Apam Balik. You can always mix up the ingredients with other things such as Nutella, Bananas or you could even make it savory by adding cheese. Apam Balik can pretty much go with anything.

Apam Balik is a favorite snack amongst Malaysians and can be found almost everywhere. It would be hard to miss the smell of this sweet pancake wafting through the air. Once you try it, you’ll keep coming back for more.


Photo Credits : Curious Nut


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