Malaysian Apam Balik (Turnover Pancake)

About This Recipe

Apam balik (literally 'turnover cake') is one of Malaysia's most nostalgic street foods, made fresh to order at market stalls. A thick, slightly crispy-edged batter is poured onto a round cast iron pan, then topped with a generous filling of butter, sugar, roasted peanuts, and creamed corn before being folded in half. The outside is crispy; the inside is soft and sweet. It's addictive beyond reason.

Ingredients

Serves 4

• 1.5 cupsall-purpose flour
• 1 cupwater
• 1 tspinstant yeast
• 3 tbspsugar
• 1/2 tspsalt
• 1/2 tspbaking soda
• 2 tbspbutter (for filling)
• 4 tbspsugar (for filling)
• 1/2 cuproasted peanuts, roughly crushed
• 1/2 cupcanned creamed corn

Instructions

1. 1

   Make the batter

   Combine flour, yeast, sugar, and salt. Add water and mix until smooth. Rest for 30 minutes until bubbly. Stir in baking soda just before cooking.

2. 2

   Cook the base

   Heat a non-stick pan or cast iron skillet over medium-low heat. Pour in batter to cover the base evenly. Cover with a lid and cook for 4–5 minutes until the surface is set and edges are golden.

3. 3

   Add filling

   While the top is still slightly moist, dot with butter, sprinkle sugar, scatter peanuts, and spoon creamed corn over half the pancake.

4. 4

   Fold and serve

   Fold the unfilled half over the filled half, press gently, and cook 30 seconds more. Slide out and cut into pieces.

Variations

• •

  Fill with kaya (coconut jam) and butter for a simple version

• •

  Add grated cheese for a savory-sweet combo

• •

  Use pandan extract in the batter for a green version

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

Storage

Best eaten immediately. The pancake softens as it cools.

Frequently Asked Questions