A beloved Malaysian street snack: a fluffy folded pancake with crisp edges, stuffed with butter, sugar and crushed peanuts — warm, sweet and comforting.
Apam balik is a beloved Malaysian street-food pancake — crisp and lacy at the edges, soft in the middle, and folded over a sweet filling of butter, sugar and crushed peanuts. It's the kind of warm, nutty treat that's hard to stop at one wedge.
Prep 10 min
Cook 10 min
Total 20 min
Easy
- 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
Video
Preparation
- Whisk the milk, oil and eggs together, then sift in the flour, baking powder and salt and stir well until the batter is smooth and evenly combined.
- Spread some batter onto a hot pan, smoothing a thin layer up the sides, then cover for 30–60 seconds until small air bubbles appear.
- Scatter over the butter, cream corn, crushed peanuts and sugar.
- Once the underside is browned, fold the pancake in half.
- Cut into wedges and enjoy warm.
Tips from the ZestyPlate Kitchen
- Let the batter rest a few minutes so the bubbles develop — those air pockets give the classic spongy crumb.
- Smooth a thin layer of batter up the sides of the pan for the crisp, lacy edge.
- Cover the pan while it cooks so the top sets before you add the filling.
- Be generous with the peanuts and don't fold until the underside is properly golden.
Frequently Asked Questions
The batter likely needed a longer rest, or the pan wasn't hot enough. Both help the bubbles form.
Yes — sweetcorn, chocolate, or extra peanut butter are all popular twists on the classic peanut-and-sugar.
Definitely — apam balik is at its best warm off the pan while the edges are still crisp.
