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    Home » Recipes » Dessert

    Apam Balik

    Published: Nov 8, 2023 by christieathome

    Jump to Recipe

    Apam Balik. A delicious Malaysian street food pancake filled with sweet creamed corn, peanuts, sugar and butter. Easy to make at home and indulgent! This is my dairy-free version of this cultural dessert but I also share how to make it with dairy.

    Apam Balik
    Jump to:
    • What is Apam Balik?
    • Ingredients
    • How to make Apam Balik
    • Other recipes you may like!
    • 📖 Recipe
    • 💬 Reviews

    What is Apam Balik?

    Apam Balik is a delicious South-East Asian sweet pancake filled with creamed corn, crunchy peanuts, and sugar! This dessert pancake has a sweet and slightly savoury taste thanks to the creamed corn. The sugar, butter and peanuts give it that extra sweetness and crunch to balance out the soft chewy pancake. This dessert is found in Malaysia, Indonesia, Hong Kong, and Brunei. Apparently, this sweet pancake originates from China. This popular street food is sold at select 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 young. It reminds him of his sweet God mother who used to treat him to one of these every single time he returned.

    Apam Balik

    Ingredients

    • Dairy-free butter: if you're not dairy-free sub with regular butter

    Batter

    • All purpose flour
    • Self rising flour 
    • Baking soda
    • Salt
    • Dry active yeast
    • Vanilla extract
    • White granulated sugar
    • Egg
    • Warm oat milk: or sub with dairy milk if you're not dairy-free

    Filling

    • White granulated sugar
    • Crushed peanuts
    • Canned sweet creamed corn
    • Dairy-free butter: or regular butter

    How to make Apam Balik

    Create Batter

    1. In a large mixing bowl, sift and whisk all-purpose flour, self rising flour, baking soda, and salt.
    2. Then in a small bowl, mix together warm oat milk, dry yeast, vanilla extract and sugar. Allow yeast to melt completely.
    3. Pour the yeast milk into the dry ingredients and mix.
    4. Crack an egg into the batter and whisk again. Do not overmix.
    batter for Apam Balik

    Cover & Rest Batter

    Cover the batter and allow it to rest for 30 minutes up to 1 hour if you have extra time.

    cover

    Grease Pan

    In a 10-inch pan set over medium-low heat, lightly grease it with butter or oil using a paper towel.

    grease pan

    Pour in Batter

    Ladle your batter into the pan and smooth it out into a circle.

    ladle batter into pan

    Swirl the Batter

    Then swirl the batter against the wall of the pan to create a "crust".

    swirl batter to create a light crust

    Cook until Bubbles Form

    Cover the pan with a lid. Let this cook until bubbles form all over the pancake, about 2-3 minutes.

    bubbles will appear in Apam Balik

    Adding Filling

    Once the bubbles have formed, sprinkle a generous amount of sugar, creamed corn, peanuts and as much better as desired.

    add toppings

    Cover & Cook

    Cover the pan back with a lid for 2 minutes.

    cover with a lid

    Fold

    Then in the pan, fold one side over to create a semi-circle pancake.

    fold your Apam Balik

    Slice & Serve!

    Slide onto a cutting board and slice in half with a sharp knife. Repeat this process for the remaining pancakes. Enjoy!

    Apam Balik

    Other recipes you may like!

    • Japanese Soufflé Pancakes
    • Mochi Pancakes
    • Pandan Custard Cake
    • Hawaiian Butter Mochi
    • Hong Kong French Toast

    📖 Recipe

    apam balik

    Apam Balik

    christieathome
    Apam Balik. A delicious Malaysian street food pancake filled with sweet creamed corn, peanuts, sugar and butter. Easy to make at home and indulgent! This is my dairy-free version of this cultural dessert but I also share how to make it with dairy. This recipe was adapted from the blog El Mundo Eats.
    5 from 4 votes
    Print Recipe Pin Recipe
    Prevent your screen from going dark
    Prep Time 10 minutes mins
    Cook Time 20 minutes mins
    Resting time for dough: 30 minutes mins
    Total Time 1 hour hr
    Course Breakfast, Dessert
    Cuisine malaysian
    Servings 3 large pancakes
    Calories per serving 457 kcal

    Ingredients
      

    • vegan butter or sub with normal butter for frying

    Batter

    • 1 cup all purpose flour
    • ½ cup self rising flour
    • ¾ teaspoon baking soda
    • â…› teaspoon salt
    • 1 ½ teaspoon dry yeast
    • 2 teaspoon vanilla extract
    • 2 tablespoon white granulated sugar
    • 1 egg room temperature
    • 500 ml oat milk warm (or sub with dairy milk)

    Filling

    • white granulated sugar as much as desired
    • crushed peanuts as much as desired
    • 1 cup creamed corn canned
    • vegan butter or sub with normal butter

    Instructions
     

    • In a large mixing bowl, sift and whisk all-purpose flour, self rising flour, baking soda, and salt.
    • Then in a small bowl, mix together warm oat milk, dry yeast, vanilla extract and sugar. Allow yeast to melt completely.
    • Pour the yeast milk into the dry ingredients and mix.
    • Crack an egg into the batter and whisk again. Do not overmix.
    • Cover the batter and allow it to rest for 30 minutes up to 1 hour if you have extra time.
    • In a 8 to 10-inch pan set over medium-low heat, lightly grease it with butter or oil using a paper towel.
    • Ladle your batter into the pan and smooth it out into a circle.
    • Then swirl the batter against the wall of the pan to create a "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, sprinkle a generous amount of sugar, creamed corn, peanuts and as much better as desired.
    • Cover the pan back with a lid for 2 minutes.
    • Then in the pan, fold one side over to create a semi-circle pancake.
    • Slide onto a cutting board and slice in half with a sharp knife. Repeat this process for the remaining 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

    Non stick small pan 8 inch
    Measuring Set
    Mixing bowl
    Thin Bladed Spatula

    As an Amazon Associate, I earn from qualifying purchases.

    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

    More Dessert

    • Vegan Cinnamon Oat Cookies
      Vegan Cinnamon Oat Cookies
    • Hawaiian butter mochi
      Hawaiian Butter Mochi
    • Vegan Raw Bars
    • mango pudding
      Mango Pudding

    Reader Interactions

    Comments

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      Recipe Rating




    1. MinShien

      November 21, 2020 at 3:33 pm

      5 stars
      Oh my gosh we grew up eating this! Can't wait to try! 🙂

      Reply
    2. Sergot Hans

      November 22, 2020 at 8:27 am

      5 stars
      This recipe is spot on. Reminds me when I used to work to malaysia

      Reply
      • christieathome

        November 22, 2020 at 6:03 pm

        Thank you so much!

        Reply
    3. Heidi | The Frugal Girls

      November 23, 2020 at 4:12 pm

      5 stars
      The crispy texture and the sweet flavors make this dish so tempting!

      Reply
    4. David

      February 06, 2021 at 9:12 am

      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.

      Reply
      • christieathome

        February 06, 2021 at 10:24 am

        Yes semi skimmed milk would work for this recipe. I hope you enjoy my recipe!

        Reply

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    Christie

    Christie is an Asian Recipe Blogger with an expertise on Asian recipes! She makes Asian cooking approachable and less intimidating. Her quick and easy recipes have been featured on Buzz Feed Tasty, Food52, The Kitchn and more. With a following of over 900K+, her recipes are made repeatedly by her loyal readers.

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