Apam balik
Apam balik is a Malaysian street pancake with a crispy exterior that shatters to reveal a tender, custardy center. The magic happens when you fold the cooked pancake in half and fill it with butter, sugar, and sometimes corn or peanuts. The contrast between the caramelized sugar coating and the soft interior is what keeps people lining up at hawker stalls. Making it at home means controlling that crucial moment when the batter hits the pan, creating the slight char that defines this snack's appeal.
Instructions
Mix milk, oil and egg together.
Sift flour, baking powder and salt into the mixture.
Stir well until all ingredients are combined evenly.
Spread some batter onto the pan.
Spread a thin layer of batter to the side of the pan.
Cover the pan for 30-60 seconds until small air bubbles appear.
Add butter, cream corn, crushed peanuts and sugar onto the pancake.
Fold the pancake into half once the bottom surface is browned.
Cut into wedges and best eaten when it is warm..
Watch the video
Make it personal.
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