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 time but didn’t find the urge to do until now. I looked high and low for the thin version crepe Apam Balik recipe online but I was too afraid to try out the recipe. I didn’t realize I bought Agnes Chang’s Hawkers’ Delight cookbook which has an Apam Balik recipe in there. The photo she showed looks like a thin crepe version.
So last weekend I tried out the recipe but found the crepe is quite doughy so I altered her recipe by adding a little extra liquid or water. By adding extra liquid the crepe comes out perfect! 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.
1 ¼ c. plain or all-purpose flour
2 tsp. rice flour
¼ c. cornflour
2 tsp baking powder
1/2 tsp bicarbonate soda (I added 1 tsp by mistake)
1/2 tsp salt
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*
¾ c. castor sugar
½ c. melted butter
⅔ c. castor sugar
1 cup roasted crushed peanut
7-8 tsp cream sweet corn
some young grated coconut*optional*
1: Mix all ingredients (A) into a mixing bowl. Beat well with mixer. Strain the batter before keeping it 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 a pancake shape, sprinkle some sugar on the top, and cover with a 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.