A thick, spongy pancake with crispy edges, stuffed with a generous layer of roasted peanuts, sugar, creamed corn, and butter, then folded in half — a beloved night market sweet treat.
Ingredients
200g all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
2 eggs
200ml coconut milk
100ml water
3 tbsp sugar
Pinch of salt
Filling: 150g roasted peanuts, coarsely crushed
100g sugar
100g creamed corn
2 tbsp butter
1 tsp sesame seeds
Instructions
1Mix flour, baking powder, baking soda, salt, and sugar. Add eggs, coconut milk, and water. Whisk into a smooth batter. Rest 15 minutes.
2Heat a large, greased flat pan over medium heat. Pour a full ladle of batter and spread to form a thick circle.
3Cover and cook for 3-4 minutes until the top is set and the bottom is golden and crispy.
4While still in the pan, spread crushed peanuts, sugar, creamed corn, and small pieces of butter over one half.
5Fold the pancake in half over the filling. Press gently and remove from pan.
6Cut into wedges and serve warm. The contrast of crispy exterior and soft, nutty interior is the magic.
Did You Know?
Night market vendors judge the quality of apam balik by its "crack" — the best ones have an audible crispy snap when you break through the caramelized bottom.