Peanut Pancake Recipe (Resipi Apam Balik)
This traditional Apam Balik 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.
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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
This recipe yields 2 pieces of pancake, fold each into half and cut each into 2 to yields 4 serving.
Nutrition (per serving)
Calories: 422kcalCarbohydrates: 56gProtein: 11gFat: 18gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 0.2gCholesterol: 52mgSodium: 121mgPotassium: 225mgFiber: 3gSugar: 23gVitamin A: 184IUVitamin C: 0.01mgCalcium: 28mgIron: 2mg
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