Malaysian Peanut Pancakes/Apam Balik Recipes

There are so many names out there for this kueh. Some call it Ban Chien Kueh, some call it 'Tai Gau-Meen' but we called it 'Chin Loong Pau'. This will be the kueh that I asked my sisters to bring me each time they come here for vacations. There are two version of it. One thin and crispy and the other one is thick and spongy. I remember buying this kueh every week at our Subang Jaya SS15 pasar malam (night market) and we will placed our order first before we walk around the pasar malam and pick it up when we are done with our shopping. There is always a long line of people buying this kueh. There were that good.

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. I read somewhere that people even put cream cheese and minced meat to their Apam Balik. I wouldn't go that far as I like mine the old fashion way. Plain and simple, nuts and sugar will do.



I made this over the weekend as Diana requested for it and Carlos seems to like it a lot too. The only kueh that he will eat is Kuih Bakar and this Apam Balik. I’ve made a few version of it before but I find this one is the best. This recipe was adapted from Agnes Chang’s Hawker’s Delights cookbook.

Ingredients:
170 grm flour
100 grm rice flour
30 grm cornstarch
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 eggs
1 tsp pure vanilla extract
7 oz water (I used 8 oz)
150 grm sugar (I used only 80 grms)

Filling:

120 grm melted butter (I used only 80 grm)
150 grm sugar
Some toasted peanuts (crushed)
2 tbsp toasted sesame (optional)

Optional:
Some cream corn
Grated coconut

1. Sieve all the 3 flours, salt, baking powder and baking soda into the mixing bowl. Add in the sugar and mix well. Beat the eggs into the water, add in the vanilla. Add the eggs mixture into the flour and mix until smooth. Strain and let the batter rest in the fridge for 2 hours.
2. Heat up apam balik mold on a non stick pan, put about 2 ladle full of batter into the pan. Swirl it around until it covers the whole pan. Sprinkle some sugar on top and cover.



3. Once the bubbles start appearing on top of the pancake, sprinkle some peanut and melted butter on top or any type of fillings you prefer.
4. Once the side of the pancake turns brown, run a knife around the edges of pancake and fold the pancake into half. Remove and serve.




Note: I used a 9" non stick pan to made this and it yield 6 pieces of large pancakes. You can cut the pancakes into 2 before serving.