Apam Balik (peanut Pancake)
Global • Non-Vegetarian
How to Make Apam Balik (Traditional & Healthy Version)
Apam Balik, also known as peanut pancake, is a beloved Malaysian street snack that embodies the multicultural essence of Malaysia's food scene. Found in bustling pasar malam (night markets), this crispy pancake with a soft center is filled with aromatic roasted peanuts, sweet corn, and a touch of sugar, delivering a delightful blend of textures and flavors. The dish traces its roots to local hawker culture and showcases the harmonious use of local ingredients like santan (coconut milk) and pandan, adding a subtle fragrance that is uniquely Malaysian. Apam Balik is a testament to Malaysia's diverse heritage, with each bite offering a fusion of Malay, Chinese, and Indian influences, making it a snack cherished by all communities. Its simplicity and versatility have made it a staple at festivals, family gatherings, and as a tea-time treat across the nation. Preparing Apam Balik at home is not only easy but allows you to control the ingredients for a healthier, guilt-free version, perfect for calorie tracking and mindful eating.
Ingredients(for 1 medium pancake per serving)
- 1 cup Whole wheat flour (tepung gandum)
- 1 tsp Baking powder (serbuk penaik)
- 1/2 tsp Baking soda (soda bikarbonat)
- 1/2 cup Low-fat santan (coconut milk) (santan rendah lemak)
- 1 large Egg (telur)
- 1/2 cup Water (air)
- 1 tsp Pandan extract (optional, for aroma) - optional
- 1/4 cup Roasted peanuts (kacang tanah panggang, roughly chopped)
- 1/4 cup Sweet corn kernels (jagung manis)
- 2 tbsp Raw cane sugar (gula merah or gula perang)
- 1/8 tsp Salt (garam)
- 1 tsp Vegetable oil (minyak sayur, for greasing pan)
Instructions
- 1
In a mixing bowl, whisk together whole wheat flour, baking powder, baking soda, and salt. Combine until well mixed.
3 minutes
Use a sieve for lump-free batter.
- 2
In a separate bowl, beat the egg lightly. Add low-fat santan, water, and pandan extract (if using). Stir well.
2 minutes
Pandan extract adds authentic aroma.
- 3
Gradually pour the wet mixture into the dry ingredients, whisking until a smooth batter forms. Let it rest for 10 minutes.
10 minutes
Resting helps pancakes become fluffier.
- 4
Heat a non-stick skillet on medium and lightly grease with vegetable oil. Pour half the batter to form a medium-sized pancake.
2 minutes
Use a ladle for even thickness.
Why This Dish is Healthy
This healthy Apam Balik recipe swaps refined flour and sugar for whole grains and natural sweeteners, reducing empty calories and boosting fiber. Using low-fat santan and limiting oil makes it heart-friendly and suitable for weight management. The inclusion of plant-based protein from peanuts and micronutrients from corn makes it a wholesome snack for all ages, aligning with balanced eating and Malaysian food culture.
Apam Balik made with whole wheat flour and low-fat santan provides complex carbohydrates, fiber, and healthy fats. Peanuts are a great source of plant-based protein and essential minerals like magnesium and potassium. Sweet corn adds vitamins such as B6 and folate. This version is lower in refined sugar and uses raw cane sugar for a gentler glycemic impact. Each pancake is nutritious, supporting energy levels and satiety, while being mindful of calorie intake.
Pro Tips
- 💡Tip 1: Use freshly roasted peanuts for maximum aroma and crunch.
- 💡Tip 2: Resting the batter improves texture and pancake fluffiness.
- 💡Tip 3: Adjust sugar to taste or substitute with healthier alternatives for calorie control.
Storage & Serving
Store cooled Apam Balik in an airtight container at room temperature for up to 1 day. For longer storage, refrigerate and reheat in a dry pan to restore crispiness.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 210.0 kcal |
| Protein | 5.0 g |
| Carbohydrates | 30.0 g |
| Total Fat | 8.0 g |
