Peanut Pancake (Apam Balik, Martabak Manis) is common street food in Southeast Asia. The pancake is known by different names depending on the cultural region. The most common filling is ground peanut and sugar. Other fillings including creamed corn, chocolate rice, grated cheese or coconut, etc. are also added. The pancake is cooked until golden brown on the crust and folded into halves.
What is Apam Balik (apong balik)?
Apam balik (apong balik) is a traditional Malaysian and Singapore dish, also know as “terang bulan” in Malay. The name translates literally as “back-to-front” or “reverse”, probably relating to the fact that the batter is poured back into the frying pan, and flipped over onto itself.
This traditional pancake is originally shaped into a spiral resembling a snail shell and is served with generous amounts of diced peanut, sugar, and sometimes creamed corn.
A traditional local kueh with a unique flavour. It’s a bit sweet and a little bit salty. It’s nice and chewy texture, with crunchy peanuts inside.
Chinese Version: 古早味传统曼煎粿(面煎饼)
Peanut Pancake Recipe (Apam Balik, Martabak Manis) | MyKitchen101en
Ingredients:
Peanut filling:
- 100 g skinless raw peanut
- 35 g sugar
- 20 g butter
Ingredients for batter: (Yield 400g)
- 90 g all-purpose flour
- 60 g rice flour
- 50 g sugar
- 140 g water
- 1 egg
- ½ tsp instant yeast
- ¼ tsp baking soda (optional)
Instructions:
1 Mix and whisk all ingredients for batter thoroughly until smooth with no visible lumps. Set aside to proof for 1 hour and 30 minutes.
2 Spread the peanuts evenly in single layer on a baking tray. Bake at 170°C/340°F for 16 minutes until golden brown. Set aside to cool, baking time may vary depending on individual oven.
3 Grind the roasted peanut with food processor.
4 Mix ground peanut with 35 g granulated sugar. You may adjust the sweetness to your personal preference.
5 Coat pan with some oil and wipe out with paper towel, preheat pan.
6 Pour in batter and spread out evenly.
7 Cover and cook over medium-low heat. Cook for about 3-5 minutes until surface of the pancake is completely cooked.
8 Spread with a dollop of butter.
9 Sprinkle evenly with ground peanut filling.
10 Fold the pancake in half and cut into smaller pieces while warm.
11 Serve warm and enjoy, easy crispy Apam Balik. (Malaysian peanut pancake turnover)
Peanut Pancake Recipe (Resipi Apam Balik)
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Equipment
- 1 20-cm/8-inch Non-stick pan
Ingredients
Peanut filling:
- 100 g skinless raw peanut
- 35 g sugar
- 20 g butter
Ingredients for batter: (Yield 400g)
- 90 g all-purpose flour
- 60 g rice flour
- 50 g sugar
- 140 g water
- 1 egg
- ½ tsp instant yeast
- ¼ tsp baking soda optional
Instructions
- Mix and whisk all ingredients for batter thoroughly until smooth with no visible lumps. Set aside to proof for 1 hour and 30 minutes.
- Spread the peanuts evenly in single layer on a baking tray. Bake at 170°C/340°F for 16 minutes until golden brown. Set aside to cool, baking time may vary depending on individual oven.
- Grind the roasted peanut with food processor.
- Mix ground peanut with 35 g granulated sugar. You may adjust the sweetness to your personal preference.
- Coat pan with some oil and wipe out with paper towel, preheat pan.
- Pour in batter and spread out evenly.
- Cover and cook over medium-low heat. Cook for about 3-5 minutes until surface of the pancake is completely cooked.
- Spread with a dollop of butter.
- Sprinkle evenly with ground peanut filling.
- Fold the pancake in half and cut into smaller pieces while warm.
Video
Notes
Nutrition (per serving)
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