Malaysian Peanut Pancake
Malaysian Peanut Pancake, also known as Apam Balik, is a snack that features thick pancakes with a sweet filling. This golden-brown, crispy-on-the-outside pancake that is shaped like a half-moon is made with flour, coconut milk, and eggs. These quintessential Malaysian snacks embody the country's vibrant street food culture with their satisfying balance of crunch and sweetness from the toasted peanut and coconut sugar filling. Enjoy these slightly caramelized pancakes thick or thin and crispy as a snack any time of the day!
Equipment
- stand mixer, stovetop
Ingredients
For the pancake batter:
- ¼ cup white whole wheat flour
- ¼ cup whole wheat bread flour
- 1 tbsp honey
- ¾ tsp instant yeast
- 1 tsp baking powder
- ¼ tsp salt
- 1 egg
- ¼ cup fresh coconut milk
- 1 tbsp peanut oil
For the filling:
- ¼ cup roasted peanut coarsely ground
- 1 tbsp coconut palm sugar
- 1 tbsp unsalted butter for greasing
Instructions
How to make the batter:
- Prepare the ingredients for the batter.
- Prepare the ingredients for the filling. Roast and crush the peanuts. Mix the peanuts and the palm sugar together and keep it aside.
- Use a hand whisk to whisk the egg, coconut milk, honey, yeast, and peanut oil in a large mixing bowl. Add the bread whole wheat, and the white whole wheat flour, sifted with baking powder and salt. Whisk them until there are no lumps. Cover the bowl and let it rest for 30 minutes.
How to make the peanut pancake:
- Heat a griddle. Use a teaspoon of butter and kitchen paper to grease the griddle. Spoon out enough batter onto the griddle to make a 6" thick pancake. Cook the pancake by placing a lid and cooking on low heat. When the centers of the pancakes are no longer jiggly and firm to the touch, remove the lid and spoon some of the filling onto each pancake. Cook for a few seconds. Gently lift the pancake from one side and fold it in half, and press it down with the spatula.
- Serve the Malaysian Peanut Pancake as a snack or with coffee.
Notes
1. Use a 9" pan with sides to get a thicker and more rounded pancake.
2. Grease the pan with butter prior to spooning the batter to get a caramelized, crispy exterior.
3. Cook the Malaysian Peanut Pancake on low heat to allow time to cook the batter and not burn the bottom of the pancake.
4. To make thin and crispy pancakes, spoon half the batter as you would for the regular pancakes and use a crepe batter spreader or the back of a ladle to make thin pancakes. Pour the batter into the center of the griddle, and use circular wrist motions to spread it around. Fill the pancakes with the sweet peanut filling once they are firm to the touch, and fold them when they start to curl at the edges. Look for browning on the bottom as you fold them.
5. Cover the spooned pancake batter with a glass lid and cook on low heat until bubbles appear on top. Top with the peanut filling once the center of the pancake is no longer jiggly.
Nutrition
Calories: 367kcalCarbohydrates: 30gProtein: 12gFat: 24gSaturated Fat: 7gPolyunsaturated Fat: 6gMonounsaturated Fat: 10gCholesterol: 97mgSodium: 629mgPotassium: 239mgFiber: 4gSugar: 13gVitamin A: 294IUVitamin C: 0.1mgCalcium: 162mgIron: 2mg
