This super easy apam balik recipe is perfect for either breakfast or a hearty sweet snack.
Apam Balik (eggless) recipe with step-by-step pictures. Learn how to make these delightful, sweet Asian peanut pancake turnovers, that is stuffed with an interesting mixture.
Min Chiang Kueh (面煎粿), which also can be known as Apam Balik in Melayu is a traditional turnover pancake filled with fillings. It is thought to be common to find these sold on roadside streets throughout Malaysia and Singapore (Well, it’s 2019, you can only get these at a hawker centre now). While it’s fluffier than the American counterpart, Min Chiang Kueh is like the little sister of the Indonesian Martabak Manis, which still holds in place at the top for its rich variety of fillings and mighty thickness. In the article, I’ll be sharing two types of filling I would typically go for, the traditional classic that calls for crushed peanuts and sugar, and Nutella cheese. While there are a wide variety of fillings you can choose from to incorporate (even making it savoury), these two are my ultimate favourite as it always rings the bell of comfort in my tastebud. You can make the batter ahead of time (up to 2 days), and put it in the fridge to rest. The recipe is also very easy to make, I think anyone can easily recreate this recipe without any problem. The key thing to take note is the heat applied when frying. You have to make sure that the pan is preheated over LOW heat. Too hot and you will burn your pancake without cooking it fully. I also liked using a good nonstick skillet as it helps me to lift the pancake up easily without a problem. If you like the crust of Min Chiang Kueh, swirl around the pan to give that crisp edge.
The mere mention of Apam Balik (Malay) or Min Chiang Kueh (Mandarin) evokes a sense of nostalgia in many Singaporeans and Malaysians. So adored and relished is this childhood tea time treat …
This traditional Apam Balik pancake is originally shaped into a spiral resembling a snail shell and is served with generous amounts of diced peanut, sugar, and sometimes creamed corn.
I cannot quite explain the quiet satisfaction and contentment of having one of these pancake wedges in your hand, warm and dorsal, slightly drooping. Evenly brown and with a laminated dewy sh…
Apam Balik is a soft fluffy & moist sweet Malaysian peanut pancake turnover stuffed with a sugary, buttery peanut filling.
Cakk!!....salam semua, bukan mudah sekarang ni nak update entri 2 kali sehari, nak2 resipi masakan. Bukan tak masak, tapi mengejar masa. ...
UPDATED POST ON 22-4-2016 There is another method of preparing this kuih which is faster and purely leavened by baking soda. I am trying out and outcome is good. However, personally, I still prefer to use the yeasted method (recipe 1) though it will take a bit longer than the baking soda method. Personally, I like […]
Made these for breakfast, very crispy indeed! I used the same batter to make some kaya crepes, tasted as good. By the way, I got the recip...
Crispy Apam Balik or also known as Crispy Pancakes with peanut filling, is a popular snack in Malaysia. The pancake is typically crispy, lightly sweeten with sugar, peanuts, and cream corn. Well, do try this simple and wonderful snack. *This is an updated post with a video cooking guide. (Previously posted on 05/13/09) Crispy Apam Balik (Crispy Pancake With Peanut Filling) Ingredients Batter 200 g All Purpose Flour 100 g Rice Flour 1/2 tsp Sea Salt 2 tsp Baking Powder 1/2 tsp Baking Soda 1 Large Egg, lightly beaten 100 g Sugar 1 tsp Vanilla Extract or Paste (optional) 200 ml Water Filling 200 g Roasted Peanuts, coarsely ground 100 g Cane Sugar 200 g Can Cream Corn 3 - 4 Tbsp Salted Butter Method In a bowl, whisk together all purpose flour, rice flour, sea salt, baking powder, baking soda, eggs, sugar and water. Wrap the bowl in a plastic wrap and let the batter rest for 2 to 3 hours or overnight in the fridge. Lightly oil a small non-stick pan or a crepe pan (about 5 - 6 inches diameter) over a moderate heat. When the pan is hot, add about 3-4 Tbsp batter, evenly coating the pan. Cook for about 1 minute, as the batter sets and forms small bubbles, loosen the edges with a palette knife. Sprinkle some sugar and peanuts on top of the pancake. Continue to cook until the pancake is light golden brown in color, about 4 to 6 minutes. Then top it with 1 tsp of butter and some cream corn. Lift the pancake from the pan, fold into half and serve immediately. Makes 12 Crispy Apam Balik
Melaka Nyonya Apam Balik Melaka Nyonya Gula Melaka Durian Apam Balik (Pancake Fold over) I remember my childhood days in Melaka where every Sunday I used to buy a variety of Nyonya kueh from Bibik Ong. Bibik Ong operates from a mobile stall parked in front of Hilir Garden, coffee shop. Amongst the Nyonya Kueh, my favourite is Gula Melaka Apam Balik. I decided to try it out with the following recipe by adding some rich creamy durian flesh. This will make my pancake moist, dense and have some pungent flavour when I taste it. Ingredients 300 gm all purpose plain flour 1 ¼ tsp baking powder A pinch of salt 200 gm palm sugar (gula Melaka) 3 ½ tbsp brown sugar 50 ml of water 3 small pandan leaves 60 gm egg (beaten) 300 gm durian flesh (mashed) 350 ml coconut cream (Kara brand) 50 ml water Apam Balik pan Procedure Sift flour, baking powder and salt (A) Boil palm sugar, brown sugar with 50 ml water with pandan leaves until sugar dissolves. Let it cool. Sift it and set it aside. (B) Cook durian flesh. Let it cool. Set it aside (C ) In a mixer, adjust to medium speed, mix (A) with beaten egg. Slowly add in ingredient (B) and finally ingredient (C ). Mix all into a smooth batter with the coconut cream plus 50 ml water. Heat up pan. Grease the mould lightly with butter. Fill up to ¾ of the mould with batter. Cook over low heat until Apam Balik turns golden brown. Remove and fold into half. Serve warm. Enjoy!
This is the the RECIPE for Nyonya Apam Balik, Penang-style. This Asian Pancake has fresh grated coconut in it and it is topped with fresh sliced bananas and cream-style corn. We used a 14 cm (5.5 inch) non-stick frying pan to make these. If you use the apam mould, you will get smaller pancakes which
Apam Balik is a soft fluffy & moist sweet Malaysian peanut pancake turnover stuffed with a sugary, buttery peanut filling.
爱情，会让人失去理智的摧毁一切，你认同吗？ 这是大大男人在巷口咖啡馆搬回家的八卦趣闻。 咖啡馆的女儿，在路上无意间盯上自己男人的车子， 就尾随在后，再电联自己的男人。 男人车厢里乘载三位妙稚女生，但却谎称自己独自一人， 看着事实摆在眼前的她，在容不下男人...
Apam balik means turnover pancake. A famous pancake that widely known to all Malaysian. It is a traditional Hokkien Chinese snack, known as Min-Jian-Kue (麵煎糕) in Fujian, China, and was introduced by the Hokkien in Penang, which is then called as Ban-Jian_Kue (曼煎糕). It is usually sold at night markets or road side street stall in Malaysia as well as Brunei, Indonesia and Singapore. Tried at home to satisfy my cravings. Put lots of cream corn & crushed peanut. That's the great thing about homemade
Apam Balik Malaysia Pancake Make 2 thick Apam Balik Ingredients: 120g all purpose flour/ plain flour 30g corn flour 2 tbsp fine sugar 1/2 tsp baking powder 1/2 tsp baking soda 1 kampung egg 1/8 instant yeast 225ml water Pinch of salt Filling: (depends on individual favorite) Butter Peanut chunk or ground peanut Corn cream Coconut flakes or shredded coconut Sugar Note: ** Choose any combination of the filling at above as you like to spread in your Apam Balik. The fillings is usually contain peanuts and sugar with a tiny dollop of butter but some might put sweet corn and fresh grated coconut in it. **You can put any sweet fillings like red beans, sweet coconut, nutella, chocolate, or kaya to your Apam Balik. Method: 1. Sift the all purpose flour, corn flour, baking powder & baking soda into a bowl. 2. Add sugar, salt, instant yeast, egg & water. Whisk until well combined. Cover it with cling wrap. Let batter rest & chill in fridge for at least 30mins. (I rest more than one hour) 3. Heat up a non stick pan. Pour a ladle of the batter into the pan & fry the pancake. When you see the tiny dents of the halfly cook pancake, spread filling on top of it. Wait until the pancakes cooked, which means your pancake should looks golden brown on the side has direct contact with the pan. And it's easily fold in half. That's it!
麵粉 160g、酵母 3/4小匙、蘇打粉 半小匙、糖 3湯匙、雞蛋 1個、椰漿 75g、牛奶 75g、香草精 半小匙、鹼水 1小匙。
This crispy and fluffy Asian peanut pancake turnover is filled with roasted peanuts, sugar, creamy sweet corn, some butter and then folded into half. A true Malaysian nostalgic dish that can be eaten for breakfast or tea.
This traditional Apam Balik pancake is originally shaped into a spiral resembling a snail shell and is served with generous amounts of diced peanut, sugar, and sometimes creamed corn.
Apam Balik is a soft fluffy & moist sweet Malaysian peanut pancake turnover stuffed with a sugary, buttery peanut filling.
UPDATED POST ON 22-4-2016 There is another method of preparing this kuih which is faster and purely leavened by baking soda. I am trying out and outcome is good. However, personally, I still prefer to use the yeasted method (recipe 1) though it will take a bit longer than the baking soda method. Personally, I like […]
慢煎糕 (Ban Jian Kuih) - one of the popular snacks I grown up with. Having said that, I am not a big fan of it though. 慢煎糕 aka Apam Balik in Ma...
Sedihnya Ramadan kali ini, berlangsung dalam suasana terbatas memandangkan kita masih lagi dalam tempoh perintah kawalan pergerakan. Jadi nak singgah bazar ...
Apam Balik (eggless) recipe with step-by-step pictures. Learn how to make these delightful, sweet Asian peanut pancake turnovers, that is stuffed with an interesting mixture.
Cookbook author Dr Ong Jin Teong shares recipes for three traditional Nonya favourites. They have been adapted from his new book Nonya Heritage Kitchen – Origins, Utensils And Recipes.
This makes 2 servings of Apam Balik. Each serving comes out to be 744 Calories, 72.79g Fats, 6.61g Net Carbs, and 16.83g Protein.
The mere mention of Apam Balik (Malay) or Min Chiang Kueh (Mandarin) evokes a sense of nostalgia in many Singaporeans and Malaysians. So adored and relished is this childhood tea time treat …
