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Apam Balik or Ban Chien Kuih or Peanut pancake is one of the popular local delicacies in Malaysia.The only Apam Balik version that I like is the thin crepe version Apam Balik.I wanted to make the thin crepe Apam Balik for the longest but didn't find the urge to do until now. I look high and low for thin version crepe Apam Balik recipe online but afraid to tried out the recipe.I didn't realise I bought Agnes Chang's Hawkers' Delight cookbook which it's have a Apam Balik recipe in there.The photo she shown look like thin crepe version.So last weekend I tried out the recipe but found the crepe is quite doughy so I alternate her recipe by adding extra liquid or water..By adding extra liquid the crepe come out perfectly right! Viola!! now I also can make perfectly thin crepe Apam Balik!! Now I don't need to wait until I can go back to Malaysia to enjoy this delicacy .
Ingredients:(A)
Dough:
173 gm plain or all purpose flour
10 gm rice flour
30 gm corn flour
2 tsp baking powder
1/2 tsp bicarbonate soda (I added 1 tsp by mistake)
1/2 tsp salt
2 eggs
1 tsp vanilla extract
6-7 oz water or milk or santan(coconut milk)*I added double the portion water or add 2 tbsp at one time for the right thin crepe consistency*
150 gm castor sugar
Filling:
120 gm melted butter
150 gm castor sugar
1 cup roasted crushed peanut
7-8 tsp cream sweet corn
some young grated coconut*optional*
Method:1:Mix all ingredients( A) into a mixing bowl.Beat well with mixer.Strain the batter before keep in the fridge for 3-4 hours before use.(I store overnight)
2:Heat a 7" or 8"non-stick pan at low heat.Check the batter,if it's too thick,add 2 tbsp water at one time..Use a big ladle to scoop the batter into the non-stick pan to form pancake shape,sprinkle some sugar on the top and cover with lid.Cook until lightly golden brown.Sprinkle some crushed peanut,butter or grated coconut or any filling you prefer,fold crepe into half.
3:Remove crepe from heat and serve it warm.
Woah, they look like store-bought!
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Thanks for sharing the recipe! Your thin crust version looks like a great snack! I would like to try this one of the weekends.
ReplyDeleteWow, this look really thin and crispy. I too tried out Agnes recipe but it was not as thin as yours. Can you let me know how much extra water you added to the batter? I like your crispy version better.
ReplyDeletethis look really crispy and good! well done.
ReplyDeleteWow...they look perfect and delicious. I have to try this one of these days. I love it thin. Thanks very much for sharing.
ReplyDeletewow so crispy, better than the ones at the pasar malam back home
ReplyDeleteThank you ladies for your kind words♥♥♥
ReplyDeleteIcook4fun:
I think you have the same Agnes recipe cookbook as mine.Her dough comes out thick too.actually I accidently add 1 tsp baking soda instead of 1/2 tsp...I wonder maybe my mistake that make the crepe too thick...so I keep adding water the next day..50 ml at first ,then try to cook the crepe again..still too thick.I throw the crepe away.add more water by agak agak...by now I sudah lupa how much I added...But I know the batter must be watery consistency if you want the super thin crepe!!
I love this one ~ thin and crispy.
ReplyDeleteWow!! It really turn out well. Looks exactly like pasar malam version. I hope to try your recipe soon.
ReplyDeletelooks absolutely delicious!
ReplyDeleteThese pancakes look so different and delicious!
ReplyDeleteI tried making this before but don't remember who's recipe I used..It turned out thick like "tai gau meen" I don't like that I prefer apam balik. I wish I can have a piece of it :( If I have the guts again i should try this again...Yours looks like u can get at pasar malam!!send me one plss!!!!
ReplyDeleteHi, I love this pancake. Followed your recipe to a "T", and initially it was crisp coming out of the pan but softened quickly. Any idea of what I might have done wrong? Pls help!!
ReplyDeleteThese look lovely! They remind me of peanut waffles that vendors use to sell in Chinatown with mini cakes, basically condensed milk with peanuts on waffle. Simple, but delicious!
ReplyDeleteChris:
ReplyDeleteDid you add extra all purpose flour? or forget to add in corn or rice flour? corn and rice flour have better crisp body than all purpose flour..Maybe if next time you make the batter again try minus lesser all purpose flour and add extra rice flour in order to have crispy crepe rather than soft..hope this help
Hi Lesley,
ReplyDeleteThe way you made apam balik exactly like apam balik I ate like crazy back in Malaysia.
Thin, a lot of crushed peanuts, a lot cream corns. I'll definitely make it for buka puasa.
These look lovely! Thank you ladies for your kind words
ReplyDeletesedap nye .. nanty nk try lah at umah ..hhihihii.. teringin pulak nk makan..:)
ReplyDeleteWow So cripsy i think
ReplyDeleteI have been using your recipe for food preparation and they love most your crepes that i took nutella or peanut butter plus caramel as fillings. They are drooling. I found your recipe n measurement are very much accurate compare to others that ive tried. Thanks :)
ReplyDeleteis it for one pancake or THREE pancakes
ReplyDeleteHi
ReplyDeleteI was looking for apam balik recipe and blogging to your blog here. After reading your content post i realise this recipe is from Agnes Chang cookbook and I have this cookbook too. I think you might have typed the ingredients for rice flour wrongly....the cookbook written 100g rice flour but you type out 10g. Just to let you know or maybe if you have used 10g makes better crepes? I prefer thin and crispy types.