Preparation Time : 40 minutes
Cooking Time : 3-4 minutes for each pancake
Serving : 3-4 members
Description
Malaysian apam Balik . A street food wonder very own to Malaysia . I came across this deceptively simple recipe in the world wide net and just loved the combination of ingredients that are always available in my pantry but never ever thought about coming up with such a dish . These pancakes look plain on the outside but take a bite and the filling hits you on the right spot . these pancakes are made either thin and crisp or a bit thicker like pancakes . I tried both ways . My vote goes for the thicker version as the sugar melts and soaks up the pancake and when you bite in , its got that pillowy effect with the goodness of the filling oozing out with a delicious surprise . I made this for break fast and it was slurped away in seconds and got every one sweet talking on the table :-)) .
Ingredients Malaysian peanut pancakes
Ingredients | Quantity |
|---|---|
| Flour / maida | 1/2 cup |
| Baking powder | 1 teaspoon |
| Rice flour | 1/2 cup |
| Egg | 1 beaten |
| Salt | to taste |
| Coconut milk | 1/2 cup |
| Water | 1/2 cup |
| Butter | 4 tablespoons |
Ingredients Filling
Ingredients | Quantity |
|---|---|
| Roasted peanuts | 3/ 4 cup |
| Sugar | 1/4 cup |
| Cream style corn | 3/4 cup |
| Grated coconut | 3/4 cup |
Method
- Grind the roasted peanuts coarsely . Mix all the ingredients for the pancakes together to get a loose pouring consistency batter . Cover and set aside for 30 minutes . Heat a non – stick pan ( I used my appam kadai ) ,
- Pour 1/3 cup batter over and swirl pan to cover the base and sides of the pan . When bubbles start to appear , sprinkle sugar , followed by 2 tablespoons each of peanuts ,
- Cream corn and grated coconuts evenly onto the batter . Dot with a teaspoon of butter and allow pancakes to cook for 3 to 4 minutes until golden brown .
- Fold pancake into 1/2 using a spatula . Remove and serve hot . Repeat with remaining batter and filling . Serve hot immediately .
