Apam balik is a Malaysian street-food favorite made by cooking a thin, porous pancake in a pan, sprinkling it with salted peanuts and corn, and folding it over. Getting the pan hot enough to crisp the edges while keeping the center soft takes practice; otherwise, the pancake can crack when folded. Cut into small pieces, it is a portable snack that disappears quickly from party platters.
Whisk the flour, granulated sugar, baking powder, egg, and milk into a smooth batter. Cover and let it rest at room temperature for at least 30 minutes.
Pour a ladleful of batter into a small, thoroughly heated pan. Cover and cook until pores form on the surface and the edges dry out.
Sprinkle the roasted peanuts, boiled corn kernels, and melted butter over the pancake. If you want it sweeter, add a little more sugar at this stage.
Without removing the pancake from the pan, gently fold it in half into a semicircle. Let it rest for a few minutes, then transfer it to a cutting board and cut it into small pieces.
Make sure the pan is thoroughly heated before pouring in the batter. A cool pan will not form the pores, and the pancake may tear when folded. Contains allergens: wheat (gluten), peanut, milk, and egg.
İlk denememde hamuru 30 dakika yerine 10 dakika mayalanmaya bıraktım, gözenekler zar zor oluştu; ikinci seferde tam 30 dakika bekleyince kenarlar hem daha çıtır hem katlarken hiç kırılmadı.
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