Apam balik (malay crepe). Apam balik (lit. ‘turnover pancake’), also known as terang bulan (lit. ‘bright moon’), martabak manis (lit. ‘sweet martabak’) or mànjiānguǒ (Chinese: 曼煎粿). Crispy Malaysian Pancakes (Crispy Apam Balik). The mere mention of Apam Balik (Malay) or Min Chiang Kueh (Mandarin) evokes a sense of nostalgia in many Singaporeans and Malaysians.
She rattled off a few sentences in Malay to the seller, they exchanged some money, and both giggled briefly. The Indian woman turned to me and extended one of the crepes until it was right in my face. Apam balik. (Ban chien kuih, Martabak manis, Terang bulan, Chin loong pau, Min-jian-kue, Ban-jian-kuih, Dai gao min, 慢煎粿). You can have Apam balik (malay crepe) using 10 ingredients and 6 steps. Here is how you cook it.
Ingredients of Apam balik (malay crepe)
- You need 1 of egg.
- Prepare 1/2 cup of sugar.
- It’s 1 1/2 cup of water.
- You need 2 cup of flour.
- It’s 1 tsp of baking powder.
- Prepare 1/2 tsp of bicarbonate soda.
- It’s 1 pinch of salt.
- It’s 1 of sugar.
- It’s 1 of coarsely pounded peanut.
- It’s 1 can of cream of corn.
This sweet turnover pancake comes under various names throughout Malaysia, Indonesia, Brunei, and Singapore. Kuih Malaya (Malay, in Brunei), named after the place where it came from when it was still known as Malaya. The texture of the apam balik can vary depending on the amount of batter and type of pan used, from one that is akin to a crispier form of crumpets to small thin light pancake shells that break. ‘Apam balik’ is a Southeast Asian fluffy pancake with cream corn and peanuts. This soft pancake which is usually made to order has a thick surface with thin and crispy side.
Apam balik (malay crepe) step by step
- Blend together sugar and water.
- Add water and blend again.
- Add flour, baking powder, bicarbonate soda and salt gradually to the batter..
- Heat a 7 inch non-stick pan.
- Add 1 scoop of the batter to the pan and spread the batter with the back of the lid as thin as possible..
- Let the batter cook a bit and put sugar, and peanut to your taste on top. Let the sugar melt a bit. Lastly, put cream of corn and fold it into half. Ready to serve.
Apam balik uses plain wheat flour. It does require a small amount of gluten to obtain the soft and fluffy texture. Apam Balik (malay, în anumite zone). Textura apam balik poate varia în funcție de cantitatea de aluat și de tipul de tigaie utilizată, de la una care este asemănătoare cu o formă mai crocantă de crampoane la mici coji de clătite. Crispy Apam Balik (Crispy Crepes – Kue Leker).
Source : cookpad.com