Apam balik
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A giant Apam balik in Malaysia.
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| Origin | |
|---|---|
| Alternative name(s) | Ban Jian Kuih, Chin Loong Pau, Min Chiang Kueh, Martabak Manis, Terang Bulan, Kue Bandung, Apam Pulau Pinang, Kuih Haji (in certain areas) |
| Place of origin | Brunei, Indonesia, Singapore and Malaysia |
| Details | |
| Type | Pancakes |
| Main ingredient(s) | Flour, hot water, baking powder, bicarbonate soda, sugar, eggs, peanut, margarine, butter |
Apam balik (may be known as 'Turnover Pancake' in English)[1] or also known as Martabak Manis,[2] Terang Bulan,[2] Apam Pulau Pinang,[1]Kue Bandung(in Semarang and its surrounding area), Kuih Haji (in certain areas), Min Chiang Kueh, Hok Lo Pan,[2] Ban Jian Kuih or Chin Loong Pau is a type of griddle pancake common in Southeast Asia. Apam Balik is usually sold at specialist roadside stalls throughout Brunei, Indonesia, Singapore and Malaysia.[3]
Description
The pancake's batter is made from the mixture of flour, eggs, sugar, baking soda, coconut milk and water.[2] The batter is cooked upon a thick round iron frying pan in plenty of palm margarine to avoid it stuck to the pan. Then other ingredients are sprinkled upon the pancake, such as sugar, peanut granules, chocolate sprinkles, sesame, or cheddar cheese. The content might be only one kind or combination of these fillings; the most common or traditional is peanut granules filling with sugar and corn kernels, but chocolate sprinkle combo and cheddar cheese are also available.[2] The cake is also named terang bulan because of the big round pancake (prior of folding) resembles full moon. Then, the pancake is folded (hence the name is "turnover pancake") and cut into several pieces. The texture of Apam Balik is akin to a crispier form of crumpets.
In Malaysia, the dish has been declared a heritage food by the Malaysian Department of National Heritage.[4]
The Peranakan version called Apom Balik closely resembles the Indonesian Serabi.
See also
References
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