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:
- ½ cup white whole wheat flour
- ½ cup whole wheat bread flour
- 2 tbsp caster sugar
- ½ tsp instant yeast
- ½ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- 1 egg
- ¾ cup fresh coconut milk
- 1 tbsp peanut oil
For the filling:
- ½ cup roasted peanut coarsely ground
- ½ tbsp brown sugar
- ½ tbsp coconut palm sugar
- 1 tbsp cane sugar
- 1 tbsp unsalted butter for greasing
Instructions
How to make the batter:
- Prepare the ingredients.
- Beat the oil and sugar for a few minutes using the whisk attachment in a stand mixer. Gradually add the flours sifted with the leavening agents and salt.
- Add the coconut milk and beat again for a minute. Finally, add the eggs and whisk well to form a smooth and thick batter. Cover the batter with a damp cloth and let it rise for 30 minutes in a warm place.
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 thick pancake. Cook the pancake by placing a lid and cooking on low heat. When the center of the pancakes is no longer jiggly and is firm to the touch, remove the lid and spoon some of the filling on top. Cook for a few seconds. Gently lift the pancake from one side and fold it in half.
- Serve the Malaysian Peanut Pancake as a snack or with coffee.
Notes
- Feel free to substitute the white whole wheat flour with all-purpose flour and the whole wheat bread flour with bread flour.
- Use a 9" pan with sides to get a thicker and more rounded pancake.
- Grease the pan with butter prior to spooning the batter to get a caramelized crispy exterior.
- Cook on low heat to allow time to cook the batter and not burn the bottom of the pancake.
- 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 motions of the wrist to go around. Fill the pancakes with the sweet peanut filling once the pancakes become firm to the touch, and fold them when they start to curl up on the edges. Look for browning on the bottom when folding them.
- I made 6" in diameter pancakes and used 3-4 tablespoons of batter. This is entirely a personal preference.
Nutrition
Calories: 102kcalCarbohydrates: 8gProtein: 4gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 19mgSodium: 146mgPotassium: 76mgFiber: 1gSugar: 2gVitamin A: 59IUVitamin C: 0.002mgCalcium: 27mgIron: 0.4mg
