Apom Balik is a type of pancake... sprinkled with grounded peanuts, creamed sweetcorn and sugar... cooked on a griddle then folded in half. There are 2 types of Apom Balik ~ thick and 'meaty' or thin and crispy. I prefer the later...
Apom Balik used to be one of the must have's Sunday breakfast... when we were living in Kuala Lumpur.
Kids have been craving for Malaysian food and had been asking for Apom Balik (and many other food request too!!). I made Apom Balik once (about 4 years ago)... before my blog was born ... using a small non-stick frying pan. It tasted OK but couldn't perfected it to the vendor's 'thin and crispy' Apom Balik. So on my visit to my hometown... last April, I bought an Apom Balik mould (pic above)... made of brass(tembaga)...it's quite heavy and suppose to maintain and distribute the heat evenly.
This basic recipe is ransacked from my sister's collection of recipes ... We tried out this recipe at her place and it turned out good... So I recreate using the same recipe with the omission of banana essence as I prefer not to use it.... and voila..I managed to have a nice Apom Balik.. I still need practice to achieve that crispiness...Kids will be grinning from ear to ear if they read this... more Apom Balik ...yay :)
- 500g of plain flour
- 250 ml or 1 cup of sugar
- 750-800 ml water
- 1 tablespoon bicarbonate soda
- 1 tablespoon baking powder
- 1 teaspoon vanilla essence
- 2 teaspoon salt
- Creamed corn
- roasted peanuts - roughly grounded