Apam Balik. A delicious Asian street food pancake filled with sweet creamed corn, peanuts, sugar and butter. Easy to make with simple ingredients. Great as dessert, breakfast or as a snack for the whole family! [Dairy-free adaptable]
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What is Apam Balik?
Apam Balik is a delicious South-East Asian sweet pancake filled with creamed corn, crunchy peanuts, and sugar! The sugar, butter and peanuts give it that extra sweetness and crunch to balance out the soft chewy pancake.
This sweet dessert originates from Fujian, China and has popularly made it's way to Malaysia, Singapore, Indonesia and Brunei. It's a popular street food sold at food stands.
Every time, my husband and I visit Malaysia, we always get this. He likes his apam balik crispy but today we are making the more chewy thicker version. Both are just as delicious!
This recipe brings back childhood memories for him as he lived there when he was very young. It reminds him of his sweet God mother who used to treat him to one of these every single time he returned to his home country.
Ingredients & Substitutes
- Unsalted butter: to grease the pan. Or substitute with dairy-free butter for a dairy-free version and make sure it resembles the texture of regular butter. I like using Earth Balance Vegan spread.
Pancake Batter
- All purpose flour: a general use white wheat flour.
- Self rising flour: this is not the same as cake flour or all-purpose flour. Or substitute with ½ cup of all-purpose flour, ½ teaspoon baking powder, ½ teaspoon salt, and ⅛ teaspoon baking soda
- Baking soda
- Salt
- Dry active yeast: make sure it's the dry active kind.
- Vanilla extract
- White granulated sugar
- Large Egg
- Milk: or substitute with plain oat milk for a dairy-free version.
Sweet Filling
- White granulated sugar: or substitute with cane sugar.
- Crushed peanuts
- Canned Creamed Corn: if you're able to find the sweetened kind opt for that instead!
- Unsalted butter: or substitute with dairy-free butter for a dairy-free version and make sure it resembles the texture of regular butter. I like using Earth Balance Vegan spread.
Expert Tips
- Let the pancake batter rest so the yeast can do it's job and make the batter rise.
- Use a non-stick pan for easy cooking and clean up.
- Evenly grease the pan for a golden brown pancake.
- Wait for bubbles to appear all over the top of the pancake before folding it or it will break apart.
- Evenly add filling to your pancake but also don't over do it or too much creamed corn can cause for a soggy pancake.
Instructions
Below are step-by-step instructions on how to make apam balik:
- In a large mixing bowl, sift and whisk all-purpose flour, self rising flour, baking soda, and salt. Then in a medium sized bowl, whisk together warm milk, dry active yeast, vanilla extract and sugar. Allow the yeast to dissolve completely. Whisk the milk mixture into the dry ingredients. Crack an egg into the batter and whisk just until combined and do not over mix.
- Cover the bowl of pancake batter and rest for 30 or 60 minutes if you have extra time.
- In a 10-inch pan set over medium-low heat, lightly grease it with butter using a clean paper towel.
- Ladle the batter into the pan and spread it out into a even pancake.
- Then swirl the batter against the wall of the pan to create a thin crust.
- Cover the pan with a lid. Let this cook until bubbles form all over the pancake, about 2-3 minutes.
- Once the bubbles have formed, evenly sprinkle a generous amount of sugar, creamed corn, crushed peanuts and small slices of butter across the pancake.
- Cover the pan with a lid for 2 minutes so the creamed corn can warm up.
- Remove the lid and with a large spatula, fold one side of the pancake over the other side to create a semi-circle.
- Slide the pancake onto a cutting board and slice in half with a sharp knife. Repeat this process for the remaining two pancakes. Enjoy!
Storage
- Leftovers will last up to 4 days stored in an airtight container in the refrigerator. To reheat: microwave for 2-3 minutes until hot or reheat in a pan on medium heat.
- Freezer friendly? I don't recommend freezing apam balik because the freezer will change the texture of the creamed corn making it mushy.
Pairing Suggestions
Apam balik is usually served on its own but it can serve well with:
- coffee, tea, milk tea, or fruit juice
- fresh fruit like bananas, berries, apples, pears, citrus or any tropical fruit
- cooked bacon, ham, sausage, or spam
- cooked eggs
- desserts like Pandan Custard Cake or Hawaiian Butter Mochi
- waffles, pancakes (like Japanese Soufflé Pancakes or Mochi Pancakes) crepes or french toast (like Hong Kong French Toast).
FAQ
Can I make apam balik in advance?
Apam balik can be made up to 4 days in advance and stored in an airtight container in the fridge. To reheat, microwave each piece for 1-3 minutes or reheat in a pan on the stovetop on medium heat until hot.
📖 Recipe
Easy & Simple Apam Balik
Apam Balik. A delicious Malaysian street food pancake filled with sweet creamed corn, peanuts, sugar and butter. Easy to make with simple ingredients. Great as dessert, breakfast or as a snack for the whole family! [Dairy-free adaptable]. This was adapted from El Mundo Eats Apam Balik's recipe.
Ingredients
- 1 teaspoon unsalted butter for greasing the pan (or substitute with a dairy-free butter or neutral oil)
Pancake Batter
- 1 cup all purpose flour
- ½ cup self-rising flour
- ¾ teaspoon baking soda
- ⅛ teaspoon salt
- 2 cups milk warm (or substitute with plain oat milk for a dairy-free version)
- 1 ½ teaspoon dry active yeast
- 2 teaspoon vanilla extract
- 2 tablespoon white granulated sugar
- 1 large egg room temperature
Filling
- white granulated sugar as much as desired
- crushed peanuts as much as desired
- 1 cup creamed corn canned
- unsalted butter or substitute with a vegan butter that you enjoy
Instructions
- In a large mixing bowl, sift and whisk all-purpose flour, self rising flour, baking soda, and salt. Then in a medium sized bowl, whisk together warm milk, dry active yeast, vanilla extract and sugar. Allow the yeast to dissolve completely. Whisk the milk mixture into the dry ingredients.Crack an egg into the batter and whisk just until combined and do not over mix.
- Cover the bowl of pancake batter and rest for 30 or 60 minutes if you have extra time.
- In a 10-inch pan set over medium-low heat, lightly grease it with butter using a clean paper towel.
- Ladle the batter into the pan and spread it out into a even pancake.
- Then swirl the batter against the wall of the pan to create a thin crust.
- Cover the pan with a lid. Let this cook until bubbles form all over the pancake, about 2-3 minutes.
- Once the bubbles have formed, evenly sprinkle a generous amount of sugar, creamed corn, crushed peanuts and small slices of butter across the pancake.
- Cover the pan with a lid for 2 minutes so the creamed corn can warm up.
- Remove the lid and with a large spatula, fold one side of the pancake over the other side to create a semi-circle.
- Slide the pancake onto a cutting board and slice in half with a sharp knife. Repeat this process for the remaining two pancakes. Enjoy!
Enjoyed my recipe?Please leave a 5 star review (be kind)! Tag me on social media @christieathome as I'd love to see your creations!
Suggested Equipment & Products
Nutrition
Calories: 457kcal | Carbohydrates: 90g | Protein: 15g | Fat: 5g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 713mg | Potassium: 344mg | Fiber: 6g | Sugar: 24g | Vitamin A: 488IU | Vitamin C: 4mg | Calcium: 265mg | Iron: 5mg
David
Can I use semi skimmed milk to substitute oat milk. I don't seem remember seeing oat milk selling on the shelf in the UK.
christieathome
Yes semi skimmed milk would work for this recipe. I hope you enjoy my recipe!
Heidi | The Frugal Girls
The crispy texture and the sweet flavors make this dish so tempting!
Sergot Hans
This recipe is spot on. Reminds me when I used to work to malaysia
christieathome
Thank you so much!
MinShien
Oh my gosh we grew up eating this! Can't wait to try! 🙂