Apam balik

Name: Apam balik
Yield: 12
Cuisine: Malaya
Ingredients: 1600 g Wheat flour; 200 ml Milk; 2 Egg; 3 tablespoons Peanut butter; 0.5 teaspoons Salt; 45 g Sugar; 3 teaspoons Baking Powder; 60 ml Vegetable Oil; 25 g Unsalted Butter

Fácil

Contains allergens

Cereales con glutenLecheHuevosCacahuetes

Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.

Author: TheMealDB
Preparation time: Flexible
Servings: 12 (estimated)

Nutrition facts

Protein11 %16 g
Carbs73 %108 g
Fat17 %11 g

The percentage shows how much of the calories each macronutrient provides.

Nutrient	Per serving	Per 100 g
Calories	601 kcal	345 kcal
Protein	16 g	9.2 g
Carbs	108 g	62.1 g
Fat	11 g	6.3 g

One serving is about 174 g of raw ingredients; values per 100 g are based on that weight.

Estimated from the ingredient list · Values may vary depending on cooking method and product brand.

Guide indicators

Estimated difficulty28/100
Recipe completeness50/100
Nutrition reliability: High

Calculated automatically from the ingredients, steps, time and community feedback. They are not a guarantee.

Cuisine: Malaysian

Source: TheMealDB · Licence: TheMealDB public API (test key) · Recipe data provided by TheMealDB (www.themealdb.com).

Summary

Dessert - Malaysian

Ingredients

1.6 kg Wheat flourOriginal: 1600 g
200 ml Milk
2 Egg
3 tablespoons Peanut butter
0.5 teaspoons Salt
45 g Sugar
3 teaspoons Baking Powder
60 ml Vegetable Oil
25 g Unsalted Butter

Amounts are shown in your preferred measurement system; conversions are approximate and the original recipe is kept.

Instructions

Mix milk, oil and egg together. Sift flour, baking powder and salt into the mixture. Stir well until all ingredients are combined evenly.
Spread some batter onto the pan. Spread a thin layer of batter to the side of the pan. Cover the pan for 30-60 seconds until small air bubbles appear.
Add butter, cream corn, crushed peanuts and sugar onto the pancake. Fold the pancake into half once the bottom surface is browned.
Cut into wedges and best eaten when it is warm.