Apam Balik: How to Make Malaysian Peanut Pancake

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.


  • Author: Romae Chanice Marquez
  • Recipe Category: Snacks / Dessert
  • Cuisine: Malaysian

An Apam Balik’s thickness may also be unique. Many people like it to be very thin, and others don’t like that quality that much. On its own, Apam Balik is different because it is folded in half when it is fully cooked. Thus, the name balik or turnover. The whole preparation and cooking time is 30 minutes. This recipe is suitable for 4 servings. 

Apam Balik

Apam Balik is famous in most Southeast Asian countries. Photo credits to: @eat.see.feel.malaysia.

Apam Balik: Malaysian Peanut Pancake Ingredients

For the batter,

  • 1 cup of all purpose flour
  • 1/2 cup of self-rising flour
  • 3 tbsp of granulated sugar
  • 3/4 tsp of baking soda
  • 1/8 tsp of salt
  • 1 1/2 tsp of dry yeast
  • 3 tsp of vanilla extract
  • 1 medium-sized egg
  • 1 cup of warm milk

For the filling,

  • granulated sugar
  • roasted chopped peanuts
  • creamy sweet corn
  • some unsalted butter

Apam Balik: Malaysian Peanut Pancake Instructions

Step 1: In a pan, add all the ingredients of the batter. Whisk all together until combined and there are no lumps. Cover securely with a cling film and leave in a dry and draft-free place to rest for 30 minutes.

Step 2: The batter should be foamy after 30 minutes and nearly double its volume. Before you use, give it a whisk.

Step 3: In a non-stick dish, melt some unsalted butter. Layer the melted butter on the bottom of the pan using a kitchen paper. Using a spoon, pour the batter into the dish around 3/4 cup. Using the spoon’s back, swirl and evenly spread the mixture. Cover the casserole with a lid and cook until bubbles are formed for 2-3 minutes.

Step 4: Remove the lid. Sprinkle generous amounts of granulated sugar uniformly, accompanied by sliced, roasted peanuts and finally, a few teaspoons of creamy sweet corn.

Step 5: Cover the pan and leave it until it is fully cooked.

Step 6: Cut the cover. Put some unsalted butter slices in. Drag a spatula around the edges to get it out of the bowl. It should be easy to remove.

Step 7: Fold in half and serve.

Apam Balik: Malaysian Peanut Pancake Additional Information

  • Per serving has 290 calories.
  • It is believed that the invention apam balik is related to General Tso, who was a Chinese statesman and military leader of the late Qing dynasty.
  • The prep/cook time of this recipe is around 30 minutes.
  • This recipe serves four.

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.

Featured Image: @kualihelena / Instagram, @victorchchow / Instagram