/ Wednesday, March 11, 2015 / 3 Comments / Appetizers and Snacks , Asian , Breads and Bakes , Breakfast , Dessert , Malaysian , Singaporean , Video Tutorial
This is a thicker version of Apam Balik or pancakes filled with peanuts and sugar. The edges of the pancakes are crispy, and the middle is softer. These street-snacks are popular in Malaysia and Singapore.
Apam Balik(Thick Version)
1 1/4 Cups All-Purpose Flour
1/2 tsp Baking Soda
1/2 tsp Instant Yeast
1 Large Egg
2 Tbsp Cane Sugar
1 Cup Water
2 Cups Roasted Peanuts, coarsely ground
1/2 Cup Cane Sugar
In a bowl, whisk together all purpose flour, baking soda, instant yeast, egg, sugar, and water. Wrap the bowl and refrigerate for 5 hours or overnight.
Lightly oil a small non-stick pan or a crepe pan (about 5 - 6 inches diameter) over a moderate heat. When the pan is hot, add about 1/2 cup of batter, evenly coating the pan. Cook for about 1 minute until the batter sets and form small bubbles. Sprinkle some sugar evenly and cover with a lid. Cook for another minute. Then sprinkle some ground peanuts on top of the pancake. Continue to cook until the pancake is light golden brown in color. Loosen the edges with a palette knife.Fold the pancake into half, and transfer it onto a plate. Slice into 2 or 3 pieces and serve warm.
Makes 4 5-6 inches Apam Balik