September 17, 2020
A street food fave in Malaysia and Singapore, the apam balik is a sweet peanut pancake filled with sugary, buttery peanut filling that is utterly delicious! They can be thick, crispy or anything in-between- and we think this version is just perfect. Like all great pancake batters, make at least 3 hours before cooking, or you can let the batter set overnight in fridge.
For Filling
1In a food processor, pulse the peanuts, cinnamon and coconut sugar until finely ground (or roughly chop).
2Stir in the melted plant Nuttelex and coconut oil, mix together well.
3Keep in a separate bowl cover and keep at room temperature.
For Pancake
1Place all the dry ingredients in a bowl and mix together.
2In a separate bowl, beat the eggs and stir in the coconut milk and water.
3Make a well in the flour and pour the liquid mix in and whisk until smooth and lump-free.
4Cover it with cling wrap and refrigerate for 3 hours (or overnight).
Cook the Pancake
1Heat a crepe pan, a small non-stick flat pan or the traditional apam balik pan on medium-low heat.
2Before cooking each pancake place some of the melted plant based Nuttelex and coconut oil mix onto the pan and make sure the pan is totally coated.
3Pour in a small ladle of batter and swirl the pan so that the batter covers the entire surface and coats the edge.
4Once bubbles have formed, sprinkle the peanut filling over the entire surface of the pancake and drizzle a bit of the melted plant based Nuttelex/Coconut oil mix over one half.
5over one half. Cook till the bottom of the pancake is golden brown.
6With a palette knife or spatula, flip one side of the pancake over the other to fold in half and remove from pan to cool on a plate or wire rack.
7Cut in half or into small wedges and serve immediately.
