Peanut and corn apam balik

Name: Peanut and corn apam balik
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 2
Cuisine: Malaysian
Ingredients: 130 g Plain wheat flour; 50 g Egg, without shell; 170 g Water; 26 g Sugar; 4 g Baking powder; 2 g Salt; 65 g Roasted peanuts; 80 g Sweetcorn kernels; 10 g Butter

Two small Malaysian folded pancakes filled with roasted peanuts and sweetcorn.

Estimated total time: 45 minutes2 portionsAbout 590 kcal per portion

Peanut and corn apam balik — representative dish photograph — Photo: Lucius089 · CC0 · Photo source. Wikimedia photograph; responsive cropping. It shows large market-made wedges, while the measured recipe makes two smaller folded pancakes.

Ingredients for 2 portions

130 g Plain wheat flour
50 g Egg, without shell
170 g Water
26 g Sugar
4 g Baking powder
2 g Salt
65 g Roasted peanuts
80 g Sweetcorn kernels
10 g Butter

Method

Whisk 130 g plain wheat flour, 4 g baking powder, 2 g salt and 18 g of the sugar. Beat in 50 g shelled egg, about one medium egg, and 170 g water until smooth. Cover and rest at room temperature for 20 minutes; this waiting time is included in the 45-minute total.
Roughly crush 65 g roasted peanuts and drain 80 g sweetcorn. Melt 5 g butter in a 18–20 cm nonstick pan over medium-low heat. Pour in half the batter, tilt to cover the pan and cook covered for about 5–6 minutes until bubbles break and the top is nearly set.
Scatter half the peanuts, half the corn and 4 g of the remaining sugar over the pancake. Cook uncovered another 1–2 minutes until the underside is golden and the egg batter fully set, then fold in half. Repeat with the other 5 g butter and remaining ingredients. Serve one folded pancake per person.

QL Kitchen’s Malaysian breakfast-and-snack reference uses flour, egg, water, leavening, sugar, roasted peanuts and sweetcorn and rests the batter 15–20 minutes. This two-person version uses baking powder without baking soda and a little butter in place of neutral oil; the pancakes will be slightly less airy than the reference’s larger thick version. The market photograph shows many larger wedges, not the two measured small pancakes. This is a sweet breakfast or snack rather than a balanced daily meal; egg, wheat gluten, peanuts and milk from butter are flagged. Calories are ingredient-weight estimates.

Apam balik kacang

Allergens and ingredient checks

Listed allergens: eggs, gluten, milk, peanuts. Check actual packaging and cross-contact information. Nutrition is estimated from ingredient weights; recipe suitability depends on the specified products.

QL Kitchen — apam balik

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