Apam Balik

This is an oldie but a goodie, and you’ll find dozens of versions of this recipe. With ours, you’ll get to enjoy crispy edges on the outside, and a soft gooey filling on the inside. This simple Malaysian-style pancake of corn, sugar and peanuts will put a big grin of satisfaction on anyone’s face.

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Sweet Delights


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 1 cup White Sugar
 2 Eggs
 ½ tsp Baking Soda
 ½ tsp Yeast
 ½ tsp Salt
 ¼ tsp Vanilla
 2 drops Food colouring (yellow)
 2 cups Wheat Flour
 ½ cup Water
 ½ cup Milk
 1 Peanuts (Roasted & crushed)
 1 Sugar
 1 Cream Corn (tinned)


  1. In a large bowl put in sugar and eggs then mix. Then add the baking soda, yeast, salt, vanilla and food colouring, mix well.
  2. Add in the water and milk and mix again (low speed if you're using a hand mixer)
  3. Then add the flour gradually until you form a smooth batter *NB. If you can, leave it aside to rest while you clean up for about 1hr, it will allow the yeast and baking soda to rise in the batter - if not you can also cook immediately but the pancake won't be thick and spongy.
  4. On low heat, add a little butter to a pan and then pour in some of the batter to cover the pan and sides.
  5. Cook until bubbles start to form.
  6. Add the toppings cook for another minute, then fold it over and serve.

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