Apam Balik

Nutrition · per serving

Steps

1. 1

   In a mixing bowl, whisk together the plain flour, baking powder, fine sugar, and salt. Add the egg, water, and sweetened condensed milk, then whisk until smooth and pourable, with no lumps. Let the batter stand for 5 minutes while you prepare the filling; this short rest helps the flour hydrate for a more even, lacy pancake.

   120 g plain flour1 tsp baking powder25 g fine sugar1 pinch salt1 large egg180 ml water20 g sweetened condensed milk
2. 2

   Mix the roasted peanuts and fine sugar for the filling in a small bowl. Keep the sweet corn and butter ready beside the stove so you can work quickly once the pancake starts to set.

   60 g roasted peanuts, coarsely chopped20 g fine sugar50 g sweet corn kernels, drained15 g unsalted butter
3. 3

   Heat a 24-26 cm non-stick skillet or crepe pan over medium-low heat. When the pan is evenly hot, pour in half of the batter and immediately swirl it into a thin round. Cook gently for 2-3 minutes until the surface is mostly set, tiny holes appear, and the underside is light golden and crisp around the edges.

   180 ml water
4. 4

   Spread half of the butter over the pancake surface, concentrating on one half. Scatter over half of the peanut-sugar mixture and half of the sweet corn. Cook for 1-2 minutes more until the bottom is crisp and deeply golden; reduce the heat if the sugars start browning too fast.

   15 g unsalted butter60 g roasted peanuts, coarsely chopped20 g fine sugar50 g sweet corn kernels, drained
5. 5

   Fold the pancake in half to enclose the filling and press very lightly with a spatula for 10-15 seconds to help it adhere without crushing the crisp shell. Slide onto a board and rest for 1 minute so the filling settles, then cut into wedges.

6. 6

   Repeat with the remaining batter, butter, peanut-sugar mixture, and sweet corn to make the second Apam Balik. Serve warm while the exterior is crisp and the filling is nutty, buttery, and slightly molten.

   15 g unsalted butter60 g roasted peanuts, coarsely chopped20 g fine sugar50 g sweet corn kernels, drained

Origin & History

Apam Balik is a beloved Malaysian hawker snack with roots in Chinese-influenced griddle cakes that evolved locally into several regional styles. In Malaysia, it is commonly sold folded over a sweet filling of peanuts, sugar, butter, and often corn, ranging from thick fluffy versions to the thin, crisp style popular at markets and roadside stalls.