Apam balik with peanuts
A foldable Malaysian pancake with a spongy center, chopped peanuts and sweet corn.
40 min · 4 servings
Per serving
Approximately 429 kcal Protein: 13.5 g Fat: 18.3 g Carbohydrates: 55.1 g
Calculation based on the edible mass of ingredients; actual values vary by product.
Check allergens
Contains: Peanut, Milk, Eggs, Wheat/Gluten
NHS: food allergyIngredients
- Wheat flour - 160 g
- Milk – 220 ml
- Egg - 1 pc.
- Sugar for dough - 25 g
- Sugar for filling - 15 g
- Baking powder - 5 g
- Soda - 1 g
- Salt - 1 g
- Roasted peanuts – 80 g
- Ready sweet corn - 60 g
- Butter - 20 g
- Condensed milk - 30 g
How to cook
- Mix flour, baking powder, baking soda, salt and sugar for dough. Pour in the milk and egg, stir and leave for 15 minutes.
- Grind the peanuts into coarse crumbs and mix with sugar for the filling. Prepare corn and condensed milk.
- Heat a 24cm non-stick frying pan over medium heat and lightly grease with some oil. Pour in the dough in a 5–7 mm layer and cover.
- Once the surface is holed and set, spread some of the sweetened peanuts, corn, condensed milk and remaining butter. Fold the pancake in half and heat for a minute. Bake the remaining pancakes, distributing the filling equally, and cut into the number of servings.
Products for the recipe
- Roasted peanuts — Roasted peanuts are included in the recipe. The quantity depends on the number of servings.
The author's small batch of folding pancakes with peanut and corn filling, described among regional options. For a homemade frying pan, baking powder and a short rest of the dough are used. Russian text and home proportions: Vostok Food, CC BY-SA 4.0.
Source: Wikipedia: Apam balik / Martabak manis · CC BY-SA 4.0