Apam Balik is a typical Malaysian snack that is usually sold at night markets or on the roadside like Indonesian-style street vendors. At first glance, this typical Malaysian Apam cake is very similar to sweet martabak. There is only a distinctive taste difference! Yes, maybe because it is thinner than sweet martabak, which is thick and soft, so there is a slight crunchy sensation on the edge of this cake.
Like the sweet martabak creations, Malaysia's apam balik itself also has various kinds of fillings or toppings. The original apem balik usually contains crushed peanuts, which makes the apam cake more traditional in taste. Then there is also the modern apam return filled with sweetened condensed milk, chocolate, sweet corn and there is also the brown sugar shaved apam that is typical in Malaysia.
I have tried a variety of apam recipes, out of curiosity, many versions of the apam recipes have appeared on the Internet and Facebook cooking groups. Starting from the apam whose dough uses instant yeast, and there is also a recipe for apam return without yeast. In addition, for the manufacture, some are directly baked, some recipes allow the dough to sit overnight before being baked on a Teflon or sweet martabak pan.
Okay, without further ado, here are the ingredients and how to make Apam Balik (Ban Jian Kueh Malaysia). Can be tried as an interlude for school children and family activities. The filling can be adjusted to taste. The original Malaysian version of apam contains brown sugar and peanuts.
But this time I used sweetened condensed milk and peanut filling. For some, I use sweetened condensed milk chocolate topping and cheese.
Step by Step Making Apam Balik Recipe
Apam Leather Ingredients:
- Medium protein flour 200 grams
- Baking powder 2 teaspoons (I used 1 teaspoon)
- Baking soda 3/4 teaspoon
- Fine salt 1/2 teaspoon
- Sugar 50 grams
- 160 milliliters of water
- Liquid milk 160 milliliters
- 1 egg
- Melted butter 40 grams
Stuffing or Filling Materials:
- Peanuts without skin, roasted (coarsely chopped)
- Sugar to taste
- Butter to taste
- Sweetened condensed milk to taste
- Grated cheese, like it
- Chocolate, if you like
How to Make Malaysian Apam Balik:
- The first step in a bowl, mix all the skin ingredients, mix well.
- Next, mix the dough with a whisk until it's smooth and there are no more lumps of dough. Store in the refrigerator overnight. (if I only for 5 hours).
- Heat a non-stick pan, then add a little oil and wipe off the remaining oil using a cloth.
- Then pour enough batter into the pan. (if you want it thicker, you can add the dough).
- When the bubbles start to get a lot, sprinkle the filling sugar according to taste (it is better to add a little butter) then cover the pan so that the middle quickly cooks.
- When the middle is cooked and the edges have hardened immediately remove.
- Immediately fold in half, then serve while hot with fresh warm tea.
Teflon used by me, Teflon or non-stick skillet medium size. If you want a cute-sized flip flop, you can use a small Teflon later it will turn out to be an adorable mini flip flop.
In addition to the shape that can be created, the taste can also be changed according to taste. Because at this time there are also creations of pandan and strawberry apam with more varied fillings.
The point is that it is adjusted to taste, just like making sweet martabak which has various choices of filling. From sweet fillings to fruits like bananas.
That's what I can share about the Super Tender Apam Balik (Ban Jian Kueh Malaysia) Recipe.
Hopefully, it's useful, mom, please share