Apam Balik is a dish that is well known in Malaysia. In nearby countries such as Singapore, Indonesia, and Brunei, it is also regarded as a soup.
It is a pancake turnover in Asian style with varieties of inside fillings. The fillings can vary from the most traditional to chocolate and even cheese, such as roasted peanuts, sugar, and creamy sweet corn.
Overall, Apam Balik is a popular dessert in China’s and Taiwan’s Southeast Provinces, as well as in Southeast Asia. It can be found in Quanzhou, Hong Kong, and Taiwan, and in many varieties at specialist roadside stalls.
About Apam Balik: Malaysian Peanut Pancake Recipe
To provide food to the soldiers without interfering with local people’s lives, General Tso decided to switch from the flatbread that was eaten together with spring onion and chili sauce to the pancake that used sugar cane and peanuts from locally sourced and mass-produced soil as filling.
The pancake recipe was spread throughout the Fujian region, especially in places around Quanzhou and all over Southeast China later.
It was also introduced by the Chinese Hokkien settlers to countries in Southeast Asia.
Being part of the Malay, Chinese, Peranakan, Indonesian, and ethnic Bornean communities’ culinary range, there are many different approaches to this dish, all under different names. For more international recipes, click here.
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