DessertMalaysian

Apam Balik

Name: Apam Balik
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Malaysian
Ingredients: 200ml Milk; 60ml Oil; 2 Eggs; 1600g Flour; 3 tsp Baking Powder; 1/2 tsp Salt; 25g Unsalted Butter; 45g Sugar; 3 tbs Peanut Butter

Apam Balik is a classic Malaysian dessert that holds a distinguished place in traditional cooking. Celebrated for its wholesome ingredients and time-honored preparation, this dish brings authentic regional character to the home kitchen.

Carefully baked or prepared featuring Milk, Eggs, Flour, Baking Powder, Unsalted Butter and Peanut Butter, the components balance delicate sweetness and satisfying texture.

Enjoy warm or chilled alongside fresh vanilla custard, whipped cream, or a freshly brewed cup of coffee or tea for a comforting finish to your meal.

If you enjoy authentic Malaysian cooking, be sure to also explore our recipe for Seri Muka Kuih.

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Ingredients

Milk200ml
Oil60ml
Eggs2
Flour1600g
Baking Powder3 tsp
Salt1/2 tsp
Unsalted Butter25g
Sugar45g
Peanut Butter3 tbs

Step-by-Step Instructions

9 steps

Interactive Cook Mode: Click any step or circle to check it off as you cook.

Step 1🥄 Mix

Mix milk, oil and egg together.

Step 2

Sift flour, baking powder and salt into the mixture.

Step 3🥄 Mix

Stir well until all ingredients are combined evenly.

Step 4

Spread some batter onto the pan.

Step 5

Spread a thin layer of batter to the side of the pan.

Step 6

Cover the pan for 30-60 seconds until small air bubbles appear.

Step 7

Add butter, cream corn, crushed peanuts and sugar onto the pancake.

Step 8

Fold the pancake into half once the bottom surface is browned.

Step 9

Cut into wedges and best eaten when it is warm.

👨‍🍳 Chef's Culinary Notes

Cultural Heritage

Apam Balik carries a rich culinary tradition rooted in regional home cooking. Developed over generations, the recipe highlights wholesome local ingredients prepared with time-honored kitchen techniques.

Dietary Substitutions

If using instant dry yeast instead of active dry yeast, you can mix it directly into the dry ingredients without proofing first, reducing wait time by 15 minutes.

Chef Technique Tips

Always ensure liquids used to activate the yeast are comfortably lukewarm (around 38°C–42°C / 100°F–108°F); liquid that is too hot will kill the yeast, while cold liquid delays proofing. Keep the dough in a warm, draft-free spot to rise.

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