Apam balik means turnover pancake. A famous pancake that widely known to all Malaysian. It is a traditional Hokkien Chinese snack, known as Min-Jian-Kue (麵煎糕) in Fujian, China, and was introduced by the Hokkien in Penang, which is then called as Ban-Jian_Kue (曼煎糕). It is usually sold at night markets or road side street stall in Malaysia as well as Brunei, Indonesia and Singapore.
Tried at home to satisfy my cravings. Put lots of cream corn & crushed peanut. That's the great thing about homemade stuffs.
Ingredients: (makes 7 pcs)
150g All Purpose Flour
1 tsp Instant Yeast
25g Castor Sugar
200ml Water (room temp)
2 pcs Egg
50ml Oil
Pinch of Salt
Mix together:
1/2 tsp Soda Bicarbonate
1/2 tsp Water
Filling:
Sweet Corn Cream Style
Crushed Roasted Peanut
Sugar
Butter
Step by Step:
1. Mix flour, sugar and salt in a bowl. Stir to combine.
2. Add in instant yeast, egg and oil. Use a whisk to mix till combine.
3. Slowly pour in water bit by bit while whisking the mixture. Repeat till water all used up.
4. Add in soda bicarbonate mixture into the batter and stir evenly.
5. Cover and let mixture rest for 30 mins at least.
6. Using a small non stick pan, pour a small ladle of batter into the pan when pan is hot. Immediately swirl the batter to fill up the whole pan and the sides.
(Pan must be hot and you will slowly see bubbles holes appearing on the apam balik. If pan is cold, bubbles holes will not appeared)
7. When you see alot bubbles holes appearing, it's half cooked. Now sprinkle some sugar on the surface, drop a few small pieces of butter, sprinkle some crushed peanut and lastly drop in a few spoons of cream corn.
8. Use a spatula to fold apam balik into halves, and remove from pan.
9. Repeat till all batter use up.
10. Ready to serve.
Happy cooking..