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5.0 from 3 votes

Apam Balik

Apam balik is a variety of crepe popular in Malaysia, Indonesia, as well as Brunei, and Singapore that is prepared with coconut milk.

Prep Time
15 mins
Cook Time
15 mins
Rest Time
30 mins
Total Time
45 mins
Servings: 4 people
Course: Dessert
Cuisine: Indonesian , Malaysian , Singaporean

Ingredients

For the batter
  • 4 cups coconut milk
  • 3 eggs
  • 4 tablespoons palm margarine , melted (or butter, melted)
  • 1 cup caster sugar
  • 5 cups flour , sifted
  • ¼ teaspoon salt
  • 3 teaspoons baking powder , sifted
  • 2 tablespoons vanilla sugar
For cooking
  • palm margarine
For the filling
  • brown sugar
  • peanuts , roasted and crushed
  • white sesame seeds
  • Soft corn kernels (canned)
Equipment
  • Stand mixer
  • Crepe pan

Instructions

    Cup of Yum
  1. In the bowl of a stand mixer, combine the eggs and the caster sugar.
  2. Add the salt and, and whisk for 3 minutes.
  3. Add the flour and baking powder mixed together, then gradually add the coconut milk, whisking well to remove any lumps.
  4. Add the melted and cooled palm margarine.
  5. Cover and let sit for 30 minutes.
  6. In a crepe pan, melt a knob of palm margarine then, when hot, pour a generous amount of batter about ½ (1 cm) thick.
  7. Tilt the pan to distribute the batter evenly.
  8. Cook over low to medium heat for 5 minutes.
  9. Sprinkle 1 tablespoon of cane sugar, or more, depending on taste, with 1 to 2 tablespoons of peanuts, 1 to 2 tablespoons of white sesame seeds and 1 to 2 tablespoons of sweet corn.
  10. Fold the pancake in half to close and continue cooking, 1 to 2 minutes or until the batter is cooked through.
  11. Repeat the operation until the batter is used up.