Apam Balik (Dairy-Free Peanut Pancake)
A sweet Malaysian turnover pancake with a crisp exterior and a soft, spongy interior, filled with ground peanuts, sugar, and creamed corn. This version replaces condensed milk with dairy-free condensed coconut milk.
Ingredients
- 1 1/2 cups All-Purpose Flour
- 2 tsp Baking Powder
- 1/4 cup Sugar
- 1/4 tsp Salt
- 1 1/4 cups Water
- 1 large Egg
- 2 tbsp Vegetable Oil
- 1/2 cup Ground Peanuts
- 1/4 cup Sugar
- 1/4 cup Creamed Corn
- 2 tbsp Dairy-Free Condensed Coconut Milk
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1In a bowl, whisk together flour, baking powder, sugar, and salt.
- 2In another bowl, whisk together water, egg, and vegetable oil.
- 3Gradually add the wet ingredients to the dry ingredients, whisking until smooth.
- 4Let the batter rest for at least 15 minutes.
- 5Heat a lightly oiled non-stick pan or griddle over medium heat.
- 6Pour 1/2 cup of batter onto the pan and spread evenly.
- 7Cover and cook for 2-3 minutes, or until bubbles form on the surface.
- 8Sprinkle ground peanuts, sugar, and creamed corn over one half of the pancake.
- 9Drizzle with dairy-free condensed coconut milk.
- 10Fold the pancake in half and cook for another 1-2 minutes, or until golden brown.
- 11Cut into wedges and serve immediately.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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