Thursday, 1 August 2013

Food by Fatma #3: Apam Balik

It is yet another food post from me and it's goin to be how I made Apam Balik. It is also called Martabak Manis in Indonesia or Peanut Pancake in English. The recipe can make around 5 or more thick-version of Apam Balik depending on the diameter of your pan. I would recommend using a non-stick pan over a cast iron pan.

This apam balik is so light, fluffy with a crispy, sweet and buttery centre as you bite into it. Think peanut butter and pancake, but way better. I love this recipe so much I kept making this three days in a row. I would make it again and again and have it every single day but I thought it's time to move on. Actually I used to buy them nearly everyday in Malaysia but when you are making it yourself, you will actually ended up making more and eating more. Do you get my logic here? Now, let's get started, shall we?

Tools you need:
Mixing bowl
Wire whisk

173 g self-rising flour*
10 g rice flour
30 g corn flour
2 tsp baking powder
2 whole large eggs
1 tsp baking soda
70 g sugar
300 ml milk/coconut milk

ground peanuts
cream corn

Combine all the ingredientsfor the batter together and mix well with the wire whisk. Make sure no pockets of flour are n sight.


Turn on the stove on medium high heat. Apply some oil with a kitchen towel. This ensures that the pan is coated with an even layer of oil. As a result you will get a uniform browning on your apam balik. (Traditionally, apam balik is made in an alloy pan that don't actually require oil to begin with)

to make a thick version of this apam balik, pour two ladleful of the batter in to the pan. Let it cook on the stove for 5 -8 minutes.

After 5-8 minutes the batter should from this porous pattern. That means the baking powder is doing its work. This pattern will ensure you to get a light and fluffy apam balik that does not taste so heavy at first bite. At this satge, the batter will be cooked through. Try touching it with a finger and if it is dry to the touch that means it is ready for the filling. Sprinkle two palmfuls of sugar on top evenly. Leave some gap around the edge. This will ensure your filling will not spill once folded.

Then add the ground peanuts evenly on top of the sugar.

Then, put your desired amount of cream corn in the centre of the pancake. And then put a dollop of butter on the same spot. The butter will melt later on with the heat form the pancake.

With the cream corn as your guide, flip the pancake into a half moon shape. The corn should in the centre of the pancake.

Let it cool down so the filling stick to each other before cutting them in half or quarter. Enjoy it. If you are a big fan of apam balik, this recipe will not leave you guessing to eat the next piece in sight. You can take my word for it. This recipe is Fatimah-approved.

Thank you for reading and I hope you find this post helpful. I highly encourage you to try and make your own Apam Balik!! Next in my mission is finding ways to make the crispy version of Apam Balik. When I figured it out, you, my readers will be the first to know.

* You can also use normal flour but it won't be as light as my Apam Balik.


  1. Ahhhh...tak pernah buat lagi ni. Nak try nanti. TQ for sharing.

    1. haha..sila are welcome..and make a video!!haha


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