Apam Balik

Ingredients

Batter

• 200 gplain flour
• 1 tablespoonrice flour
• 1 teaspoondried yeast
• 1 tablespoonsugar
• 1/2 teaspoonsalt
• 350 mlwater
• 1egg
• 1/2 teaspoonbicarbonate of soda

Filling

• 150 groasted peanuts, coarsely crushed
• 80 gcaster sugar
• 150 gsweetcorn kernels, drained
• 80 gbutter, in thin slices

To cook

• butter or oil, for the pan

Equipment

• a heavy pan with a lid, about 24 cm
• or a proper apam balik pan

Directions

1. Butter goes in with them and melts through. The inside should be soft and full of holes. Whisk the flours, yeast, sugar and salt together. Add the water gradually while whisking. Whisk until it is completely smooth. It should be thin, like single cream. Beat the egg into the rested batter. Strain it through a sieve to catch lumps.
2. Cover the bowl and leave it in a warm place. Give it at least one full hour. Stir it gently into the rested batter. Let it stand for about ten minutes. Use it within about half an hour. Preparing the filling takes a moment.
3. Crush the roasted peanuts coarsely. Use a mortar or a rolling pin in a bag. Do not grind them to a powder. Mix them with about half the sugar. Keep the rest of the sugar separate. Drain the sweetcorn thoroughly. Wet corn makes the pancake soggy.
4. Heat a heavy pan over a medium heat. Grease it lightly with butter. Pour in enough batter to coat the base. Swirl the pan to spread it out. That thin coating on the sides crisps up.
5. Sprinkle the remaining sugar over the surface. Cover the pan with a tight lid. The batter goes from wet to set. Scatter the peanut and sugar mixture over one half. Add the sweetcorn over the same half. Lay slices of butter over everything. The butter melts into the hot filling. Cover it again for one minute. Fold it over onto the filled half.
6. Press it down onto the filling gently. Let it cook for another minute. Serving it is done immediately. Cut it into thick wedges with a sharp knife. Serve it hot while the butter is still melting. It goes soft within half an hour.
7. Cook it to order rather than in advance. The batter keeps a day in the refrigerator. Add fresh soda before using it again.

Technique

• Apam balik is known under other names across the region, including martabak manis in Indonesia and min chiang kueh in Chinese communities.
• The thick soft version and the thin crisp version are treated as separate things by most stalls.

Substitutions

• The sweetcorn can be left out for a plain peanut version.
• Any roasted nut can replace peanuts for anyone with an allergy, though peanuts are traditional.

Variations

• The thin crisp version is folded into a shell and snapped rather than cut.
• Modern stalls fill it with chocolate, cheese or condensed milk.
• Martabak manis in Indonesia is a thicker, richer relative.

History

Thick pancake folded over crushed peanuts, sugar and sweetcorn, cooked to order on night-market griddles.

Frequently asked questions

What is Apam Balik?

Apam Balik is a street food from Malaysia: crisp-folded peanut pancake with sweet corn and butter. Thick pancake folded over crushed peanuts, sugar and sweetcorn, cooked to order on night-market griddles.

How long does Apam Balik take to make?

Apam Balik takes 20 minutes plus 1 hour resting of preparation and 20 minutes of cooking. The recipe makes 2 large pancakes. It is rated medium to make.

What can I substitute in Apam Balik?

Yes, within limits. The sweetcorn can be left out for a plain peanut version. Any roasted nut can replace peanuts for anyone with an allergy, though peanuts are traditional.

What is the most important thing to get right in Apam Balik?

Crush the roasted peanuts coarsely. Use a mortar or a rolling pin in a bag. Do not grind them to a powder. Mix them with about half the sugar. Keep the rest of the sugar separate. Drain the sweetcorn thoroughly. Wet corn makes the pancake soggy.