Apam Balik

I remember as a kid, my sis and I would follow my mum to the stockbroking firm and after that to the supermarket nearby. Outside the supermarket, 2 brothers would setup a stall in their van selling apam balik – this is a crispy pancake that’s a little bit fluffy in texture, stuffed with roasted peanuts, you can get some with sweetened creamed corn in it. My sis in particular loved their apam balik. There’s another version called ban jian kuih – similarly, it’s filled with roasted peanuts, but it’s soft and fluffy in texture, and a bit thicker than apam balik. I got this recipe from aunty lily’s blog and it was great. My many attempts before this were flops as I couldn’t get the crispy texture that goes “crunch” when you bite into it. This recipe was awesome!

Ingredients:

• 170 gm all purpose flour
• 100 gm rice flour
• 30 gm corn flour
• 2 tsp double action baking powder
• 1/2  tsp baking soda
• 1/2  tsp salt
• 2 eggs
• 1 tsp vanilla essence
• 150 gm sugar
• Water

Filling:

• Peanuts, roasted and chopped finely
• Melted butter
• Caster sugar

Method:

• Mix all the ingredients together. Add water till a watery batter is formed and flows freely down, then strain and leave it in the fridge overnight.
• Heat a non-stick pan over medium heat. 
• Ladle some batter onto pan till it coats pan all over especially the edges. Drain off excess batter. 
• When batter is no longer wet and runny, brush melted butter over the top and drizzle with sugar and roasted peanuts on one half of the apam balik. 
• When the bottom is golden brown, fold the pancake into half and place on plate to cool. It’ll become crispy when it has cooled.

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