Apam Balik

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If you’ve never heard of Apam Balik, just imagine a warm, fluffy pancake stuffed with crushed roasted peanuts, a sprinkle of sugar, and creamy sweet corn—all folded over like a taco. Sounds unusual? Maybe. But once you bite into it, it just makes sense.

This snack is a childhood classic where I come from, and I can still smell the nutty-sweet aroma wafting through the street carts back home. It’s the kind of treat that makes you pause mid-bite and smile, no matter how grown-up or busy you are.

Why This Pancake Is So Special to Me

Apam Balik isn’t just a dessert—it’s nostalgia wrapped in pancake form. I didn’t just grow up eating it; I grew up around it. I remember my father flipping them on our little street-side stall, one hand expertly swirling the batter while the other sprinkled in the peanut filling. My siblings and I would take turns handing over coins and folding parchment to-go packets for customers.

That’s where I learned that food doesn’t have to be complicated to be memorable.

What sets Apam Balik apart is how flexible it is—some like it thick and fluffy, others wafer-thin and crispy. Some keep it traditional with peanuts and corn, while others go modern with Nutella or shredded cheese. There’s no wrong way, and that’s the beauty of it.

What You’ll Need for the Batter and Filling

You won’t need any fancy equipment or hard-to-find ingredients—just a bit of patience and a well-heated pan.

For the Batter:

• All-purpose flour
• Egg
• Sugar
• Yeast
• Baking powder
• Water or milk (some folks even use coconut milk for extra flavor)
• A pinch of salt

Let the batter rest until it gets bubbly and foamy—this part is crucial. You’re looking for that light texture that makes each bite soft inside and golden on the outside.

For the Filling:

• Chopped roasted peanuts – I like mine roughly chopped so there’s still some crunch.
• Granulated sugar – Go generous, this is what caramelizes slightly as the pancake finishes cooking.
• Creamed sweet corn – Straight from the can works perfectly.
• Unsalted butter – For that rich, melty finish right before folding.

And of course, you can swap in chocolate chips, shredded coconut, or even a smear of kaya (coconut jam) if you’re feeling adventurous.

Let’s Make Apam Balik (Step-by-Step)

Here’s how I make these in my own kitchen using a nonstick 8-inch pan—it gives me about 5 pancakes.

1. Make the batter.
   Mix everything in a bowl until smooth and lump-free. Let it rest until foamy, about 45 minutes to an hour depending on how warm your kitchen is.
2. Heat and prep the pan.
   On low-medium heat, melt a bit of unsalted butter in the pan. I use a paper towel to wipe it around so it’s evenly coated but not greasy.
3. Cook the pancake.
   Pour in the batter (about ⅓ cup), then use the back of a ladle to swirl it gently into an even circle. Cover the pan and let it cook for a few minutes until you see bubbles all over the surface.
4. Add the filling.
   Remove the lid and sprinkle on sugar, crushed peanuts, and sweet corn. Be generous—you want every bite to be loaded. Then place a few small dabs of butter in the center and cover the pan again to finish cooking.
5. Check the edges.
   Once the edges pull away from the pan and everything looks golden brown, it’s ready. Fold it in half using a spatula and press gently.

Done! You’ve got yourself a homemade Apam Balik.

A Few Tips from My Kitchen

• Don’t rush the resting time.
  That bubbly batter is what gives the pancake its soft, spongy inside.
• Be patient with the heat.
  Low to medium heat is key. Too high and the bottom will brown too quickly before the inside cooks.
• Use a lid—but not for too long.
  Covering helps cook the top faster, but once you add the filling, don’t let it steam too long or it’ll lose that signature soft-crisp texture.
• Want it extra crispy?
  Skip the lid entirely, use slightly less batter, and cook it uncovered the whole time—like the thin street-cart versions in Penang.

Storage and Reheating

Apam Balik is best fresh off the pan, but you can store leftovers in an airtight container for up to 2 days. Reheat in a dry pan over low heat to get a bit of that crispiness back. Microwave works too, but it’ll be softer.

That said, it’s rare to have leftovers in my house—someone always grabs the last one while I’m washing up.

Make It Your Own

I grew up with the peanut-corn combo, but nowadays I love mixing things up:

• Chocolate chips or Nutella for dessert lovers
• Grated cheese and a bit of sugar for that salty-sweet contrast
• Kaya or even banana slices for something tropical

Let the batter be your blank canvas. Just don’t skip the butter—it ties everything together.

Before You Go

If you’ve never had Apam Balik before, I really hope you give it a shot. It’s a humble little pancake, but once you get that first bite with the sweet, nutty filling and soft warm fold, you’ll understand why I still think about those evenings at our old cart, the smell of batter in the air, and the joy of sharing something simple and delicious.

Let me know if you try it. I’d love to hear how you made it your own.

Try other Malaysian recipes:

• Acar Timun Nonya
• Acar Awak
• Authentic Malaysian Satay Sauce