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Apam Balik

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Apam Balik

Normal
Difficulty
Normal

Total Time
Total Time
Prep 15 M / Cook 15 M

Servings
Yield
12 Servings

Grace Teo
Grace Teo   thegraceteo
Published on April 12, 2015

  Based on 1793 ratings  Watch Now

Ingredients

200 ml
milk
60 ml
oil
2
egg(s)
160 g
wheat flour
3 tsp
baking powder
0.5 tsp
salt
25 g
butter
3 tbsp
creamed corn
45 g
sugar
3 tbsp
peanuts

Background

Apam balik (literally means overturned pancake) is made out of simple ingredients used to make a cake. Instead of baking the batter, it is cooked in a pan and apam balik can be done within minutes. Also known as min jian kueh in Singapore or martabak manis in Indonesia, this pancake is not really sweet as the sweetness comes from the sugar which is added to its filling. The sweetness is then supported with a hint of saltiness which makes the pancake so delicious.

In Southeast Asia, apam balik is usually sold at specialist roadside stalls or in night markets. Check out the stall which sells apam balik in a night market here.

Which flour to use?

Apam balik uses plain wheat flour. It does require a small amount of gluten for the soft and fluffy texture. To be specific, use wheat flour meant for cakes.

How to make the sides cripsy?

Use a nonstick pan which is slight higher (ca. 1 inch) than the one shown in the video heated at low heat, pour the batter in the middle of the pan. Then carefully push the batter to the sides of the pan using a spoon. Continue cooking as recommended in the recipe steps below.

Ratio of sugar and peanuts

Use a ratio of 1:1. when it comes to the amount of sugar and crushed peanuts. However, be generous filling. Sprinkle enough sugar and peanuts mixture to the pancake. When you are done, you should not be able to see much of the batter.

There are actually two versions of the apam balik: One has a thin and crispy crust while the other is slightly thicker in texture although the filling for both types remain the same. I prefer the latter as I find it more palatable with the tinge of saltiness from the butter, the crunchiness of the peanuts, the sweetness of the cream corn and sugar in every bite. It is especially good when eaten while it is still warm, fresh from the pan.

Apam Balik is also known as: Terang bulanMartabak ManisBan Jian KuihMin Jian Kueh曼煎糕

Steps

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Step 1/4

  • 200 ml milk
  • 60 ml oil
  • 2 egg(s)
  • 160 g wheat flour
  • 3 tsp baking powder
  • 0.5 tsp salt

Mix milk, oil and egg together. Sift flour, baking powder and salt into the mixture. Stir well until all ingredients are combined.

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Step 2/4

Ladle batter into pan and spread it out. Cover the pan for 30-60 seconds until small air bubbles appear.

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Step 3/4

  • 25 g butter
  • 3 tbsp creamed corn
  • 45 g sugar
  • 3 tbsp peanuts

Add butter, cream corn, crushed peanuts and sugar onto the pancake. Fold the pancake into half once the bottom surface is browned.

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Step 4/4

Cut into wedges and best eaten when it is warm.

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