Apam Balik with a Twist

Ingredients

• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 1/4 cup (50g) granulated sugar 1/4 cup (50g) granulated sugar
• 1/2 teaspoon baking powder 1/2 teaspoon baking powder
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1/2 cup (120ml) coconut milk 1/2 cup (120ml) coconut milk
• 1/4 cup (60ml) water 1/4 cup (60ml) water
• 1 large egg 1 large egg
• 1/2 teaspoon vanilla extract 1/2 teaspoon vanilla extract
• 1/4 cup (30g) crushed peanuts 1/4 cup (30g) crushed peanuts
• 2 tablespoons unsalted butter, softened 2 tablespoons unsalted butter, softened
• 2 tablespoons palm sugar 2 tablespoons palm sugar
• 1/4 cup (30g) freshly grated coconut 1/4 cup (30g) freshly grated coconut
• 1/4 teaspoon pandan extract (optional) 1/4 teaspoon pandan extract (optional)
• Vegetable oil, for cooking Vegetable oil, for cooking

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat (total, saturated): 12g, 6g
• Carbohydrates (total, sugars): 38g, 18g
• Protein: 6g
• Fiber: 2g
• Salt: 0.2g

Preparation

1. 1.
   In a mixing bowl, whisk together the flour, sugar, baking powder, and salt.
2. 2.
   In a separate bowl, whisk together the coconut milk, water, egg, and vanilla extract.
3. 3.
   Gradually pour the wet ingredients into the dry ingredients, whisking until smooth and well combined.
4. 4.
   Heat a non-stick pan over medium heat and lightly grease it with vegetable oil.
5. 5.
   Pour a ladleful of batter onto the pan and spread it evenly to form a thin pancake.
6. 6.
   Cook until bubbles start to form on the surface, then sprinkle crushed peanuts on one half of the pancake.
7. 7.
   Flip the other half of the pancake over the peanut side and press gently to seal.
8. 8.
   Cook for another minute or until both sides are golden brown.
9. 9.
   Remove the pancake from the pan and set aside.
10. 10.
    In a small bowl, mix together the softened butter, palm sugar, freshly grated coconut, and pandan extract (if using).
11. 11.
    Spread the coconut filling generously on one side of the pancake.
12. 12.
    Fold the pancake in half to create a semi-circular shape.
13. 13.
    Repeat the process with the remaining batter and filling.
14. 14.
    Serve the Apam Balik warm and enjoy!

Treat your ingredients with care...

• Coconut milk — Make sure to use full-fat coconut milk for a rich and creamy texture.
• Palm sugar — If palm sugar is not available, you can substitute it with brown sugar.
• Pandan extract — Pandan extract adds a unique flavor to the coconut filling, but it is optional. If you can't find pandan extract, you can omit it or substitute with vanilla extract.

Tips & Tricks

• For a crispier pancake, cook it on medium-high heat and press it gently with a spatula while cooking.
• Customize the filling by adding chocolate chips, sliced bananas, or other favorite toppings.
• Serve the Apam Balik with a drizzle of condensed milk or a scoop of vanilla ice cream for an extra indulgence.
• If you prefer a thinner pancake, add a little more water to the batter.
• Make sure to grate the coconut fresh for the best flavor and texture.

Serving advice

Serve the Apam Balik warm as a delightful snack or dessert. It pairs well with a cup of hot tea or coffee.

Presentation advice

To enhance the presentation, sprinkle some crushed peanuts and grated coconut on top of the folded pancake. Drizzle a little palm sugar syrup over it for an added touch of sweetness.