Apam Balik Recipe (Ban Jian Kueh Malaysia) Peanut Pancake – Apam Balik Recipe (Ban Jian Kueh Malaysia) Apam balik is a typical hawker Malaysia which are usually sold at night markets or roadside street vendors like ala Indonesia. At a glance this Malaysia typical apem cake very similar sweet martabak. There is only a difference in taste! Perhaps because of its thinner than ordinary sweet thick padded so there is little sensation of kriuk felt in the suburbs of this cake.
Creative Sweet martabak, apam balik Malaysia itself also has a topping or filling for a wide range of its kind. If the original turning apem generally contain peanuts, which makes cake apam more traditional tastes. Then there is also a modern field behind the apam sweetened condensed milk, chocolate meises, sweet corn apam balik and there are also shaved brown sugar that is typical in the country of Malaysia.
- 8.5 oz all purpose flour (2 cups scoop and sweep)
- 4-6 tbs sugar
- 1 tsp instant yeast
- ¼ tsp baking powder
- ⅛ tsp baking soda
- ½ tsp salt
- 1½ cup warm milk (115 F)
- 2 tbs oil
- 2 eggs, room temperature
- 1½ cups ground roasted peanuts (coarse or fine is up to you)
- 3-4 tbs brown sugar
- 3-4 tbs cane sugar
- Unsalted butter
In a bowl, add all the ingredients for the batter and whisk until smooth.
Cover the bowl and let proof for 2-3 hours (or overnight in the refrigerator). Batter will increase in volume and the surface will start to bubble. If you had chilled the batter overnight, let it sit in room temperature for 30 minutes.
Brush some oil on a 12″ pan. Use a paper towel to wipe off the excess. Heat the pan over medium low heat. Give the batter a stir.
Once the pan is hot, pour ½ or ⅓ or ¼ of the batter depending on how thick or thick you want the pancake to be and spread it evenly. If you like your pancake edges a little crusty, swivel the pan so that some batter coats the side of the pan. Let the pancake cook until you see bubbles appearing on the surface and the pancake has started to set. To speed up this process, cover the pan with a lid.
Once the surface has start to set, add small dollops of butter all around the surface. Sprinkle ½, 1/3 or ¼ of the peanuts and sugar.
Let it continue to cook (again cover to speed up the process). If there are dry parts of peanuts on the pancake remaining, add more butter to that area. When the bottom has a golden brown color to it and pancake has completely set, fold the pancake in half like a moon shape (Yes, no need to flip) and remove from the pan. Do not overcook or it will dry out. Repeat with the remaining batter. Slice and serve immediately…. with tea of course. It’s best to eat this fresh as leftover and reheated pancakes will become tough and dry.