Apam Balik (eggless) | Apong balik recipe with step-by-step pictures. Learn how to make these delightful, sweet Asian peanut pancake turnovers, that is stuffed with an interesting mixture.
Natascha from Natascha’s palace is hosting a pancake party , and I’m delighted to bring along this apam balik, a type of pancake popular in Southeast Asian countries like Malaysia, Singapore & Indonesia. These are sweet crispy pancakes that are stuffed with an interesting mixture of peanuts, sugar & creamed corn along with loads of other add on’s like sesame seeds, chocolate & cheddar cheese.
The batter for this pancake is fermented using yeast. I used dark chocolate-peanut butter along with some crushed peanuts for the filling. Whilst grinding the peanuts I ended up over grinding them, hence they weren’t as coarse as I wanted them to be, so that’s the only thing I would redo if I had to!
Other than that these were really good and quite different for a change from the regular pancakes. I served them along with some berries and that made for a lovely Sunday breakfast! Will I make this again? Sure I will, probably with some other flavor combination or some other nut butter, perhaps ?? 😀
The judge for this lovely challenge is Lina from lin’s recipes. Well, thank you Natascha and Lina for this fantastic challenge. Hop over here , to see the varieties of pancakes that the other bloggers have brought along to this virtual party 🙂
- LOOKING FOR MORE BREAKFAST IDEAS, YOU WILL FIND THEM HERE.
- STEP BY STEP INSTRUCTIONS TO MAKE APAM BALIK | ASIAN PEANUT PANCAKES
- HOW TO MAKE APAM BALIK WITH YEAST?
- Apam Balik {Eggless} | Southeast Asian Pancakes
LOOKING FOR MORE BREAKFAST IDEAS, YOU WILL FIND THEMHERE.
STEP BY STEP INSTRUCTIONS TO MAKE APAM BALIK | ASIAN PEANUT PANCAKES
1.In a mixing bowl, add the flour, salt, sugar & yeast. Whisk to combine well. (Do not add salt over yeast directly as it deactivates the yeast, add them away from each other, then mix all the dry ingredients).
2.Next add soy milk, coconut milk & vanilla extract. Mix it well with the dry ingredients to form a smooth free flowing batter. It shouldn’t be too thick not too thin. adjust water accordingly. Cover and let the batter ferment for about 1 & 1/2 hour. You will know when it’s done, as the batter will be bubbly.
Fermented batter
3.Grind the roasted peanuts until they are just about coarse. In a bowl add the chocolate peanut butter or you can also add Nutella + peanut butter, add crushed peanuts, honey, coconut oil and mix well to form a smooth paste.
4.After the batter has fermented, mix it gently with a spatula, add a tablespoon or two of water if you find the batter very thick. Do not add excess water. Heat a skillet on medium heat. Grease it with butter, dab the butter all over with tissue to coat the pan well. Now reduce the heat to medium-low and pour about 1/3 cup batter, gently swirl the pan so the batter spreads throughout the pan’s circumference. Let this cook, uncovered until the surface is bubbly and dry. It will take about 2-3 minutes.
5.When the surface of the pancake is dry, and the crust is golden brown, transfer to a plate and set aside to cool slightly. Prepare the remaining pancakes in the same way.
6.Spread the chocolate peanut butter mixture on half of the pancake, fold in half, press gently with a spatula for few seconds. Cut into half or desired pieces.
NOTES
- You can easily double or triple this recipe. I made a small batch.
- If you prefer a dry filling, then simply mix roasted peanut powder (coarse), some sugar and sesame seeds. To prepare the pancakes with this filling, when the surface of the pancake is dry, add little butter over it, then sprinkle as much of the filling as you would like to, fold the pancake in half with a spatula, press it for few seconds. Transfer to a plate, let it set for few minutes, then cut into half or desired portions.
HOW TO MAKE APAM BALIK WITH YEAST?
Apam Balik {Eggless} | Southeast Asian Pancakes
Ingredients1x2x3x
Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml
- 1 cup all-purpose flour
- 1/4 tsp salt
- 1/2 tsp baking soda
- 1 tsp active dry yeast
- 2 tbsp sugar
- 200 ml soy milk
- 50 ml coconut milk/any other vegan milk
- 1 tsp vanilla extract
For the filling: (adjust quantities as per your preference )
- 1/4 cup roasted peanut powder
- 6 tbsp chocolate peanut butter
- 1 tbsp honey/sugar/condensed milk/creamed corn
- 2 tsp coconut oil
Instructions
- In a mixing bowl, add the flour, salt, sugar & yeast. Whisk to combine well. (Do not add salt over yeast directly as it deactivates the yeast, add them away from each other, then mix all the dry ingredients).
- Next add soy milk, coconut milk & vanilla extract. Mix it well with the dry ingredients to form a smooth free flowing batter. It shouldn’t be too thick not too thin. adjust water accordingly. Cover and let the batter ferment for about 1 & 1/2 hour. You will know when it’s done, as the batter will be bubbly.
- Grind the roasted peanuts until they are just about coarse. In a bowl add the chocolate peanut butter or you can also add Nutella + peanut butter, add crushed peanuts, honey, coconut oil and mix well to form a smooth paste.
- After the batter has fermented, mix it gently with a spatula, add a tablespoon or two of water if you find the batter very thick. Do not add excess water. Heat a skillet on medium heat. Grease it with butter, dab the butter all over with tissue to coat the pan well. Now reduce the heat to medium-low and pour about 1/3 cup batter, gently swirl the pan so the batter spreads throughout the pan’s circumference. Let this cook, uncovered until the surface is bubbly and dry. It will take about 2-3 minutes.
- When the surface of the pancake is dry, and the crust is golden brown, transfer to a plate and set aside to cool slightly. Prepare the remaining pancakes in the same way.
- Spread the chocolate peanut butter mixture on half of the pancake, fold in half, press gently with a spatula for few seconds. Cut into half or desired pieces.
Notes
- You can easily double or triple this recipe. I made a small batch. If you prefer a dry filling, then simply mix roasted peanut powder (coarse), some sugar and sesame seeds.
- To prepare the pancakes with this filling, when the surface of the pancake is dry, add little butter over it, then sprinkle as much of the filling as you would like to, fold the pancake in half with a spatula, press it for few seconds. Transfer to a plate, let it set for few minutes, then cut into half or desired portions.
- Recipe adapted from Kalavira vegan school .
I would love to hear from you! Please feel free to share your feedback with photos and suggestions to me at aromaticessence77@gmail.com
You can also follow me on :
Facebook @ Aromaticessence
Pinterest @ Aromatic Essence
Instagram @ aromatic_essence77
Twitter @ freda_dias
Regards,
Freda
Apam Balik {Eggless} | Southeast Asian Pancakes
Ingredients
Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml
- 1 cup all-purpose flour
- 1/4 tsp salt
- 1/2 tsp baking soda
- 1 tsp active dry yeast
- 2 tbsp sugar
- 200 ml soy milk
- 50 ml coconut milk/any other vegan milk
- 1 tsp vanilla extract
For the filling: (adjust quantities as per your preference )
- 1/4 cup roasted peanut powder
- 6 tbsp chocolate peanut butter
- 1 tbsp honey/sugar/condensed milk/creamed corn
- 2 tsp coconut oil
Instructions
- In a mixing bowl, add the flour, salt, sugar & yeast. Whisk to combine well. (Do not add salt over yeast directly as it deactivates the yeast, add them away from each other, then mix all the dry ingredients).
- Next add soy milk, coconut milk & vanilla extract. Mix it well with the dry ingredients to form a smooth free flowing batter. It shouldn’t be too thick not too thin. adjust water accordingly. Cover and let the batter ferment for about 1 & 1/2 hour. You will know when it’s done, as the batter will be bubbly.
- Grind the roasted peanuts until they are just about coarse. In a bowl add the chocolate peanut butter or you can also add Nutella + peanut butter, add crushed peanuts, honey, coconut oil and mix well to form a smooth paste.
- After the batter has fermented, mix it gently with a spatula, add a tablespoon or two of water if you find the batter very thick. Do not add excess water. Heat a skillet on medium heat. Grease it with butter, dab the butter all over with tissue to coat the pan well. Now reduce the heat to medium-low and pour about 1/3 cup batter, gently swirl the pan so the batter spreads throughout the pan’s circumference. Let this cook, uncovered until the surface is bubbly and dry. It will take about 2-3 minutes.
- When the surface of the pancake is dry, and the crust is golden brown, transfer to a plate and set aside to cool slightly. Prepare the remaining pancakes in the same way.
- Spread the chocolate peanut butter mixture on half of the pancake, fold in half, press gently with a spatula for few seconds. Cut into half or desired pieces.
Notes
- You can easily double or triple this recipe. I made a small batch. If you prefer a dry filling, then simply mix roasted peanut powder (coarse), some sugar and sesame seeds.
- To prepare the pancakes with this filling, when the surface of the pancake is dry, add little butter over it, then sprinkle as much of the filling as you would like to, fold the pancake in half with a spatula, press it for few seconds. Transfer to a plate, let it set for few minutes, then cut into half or desired portions.
- Recipe adapted from Kalavira vegan school .
This Berry lemonade with honey is refreshing, delicious and a delightful thirst quencher from the sweltering summer heat.
I’m sure everyone enjoys a glass of plain, good old fashioned lemonade to quench their thirst during the sweltering summer heat. But why just stick to plain lemonade when you can pump its flavor by infusing so many other citrusy, refreshing fruits as well!
I’m not a sucker for very sweet lemonade, I like mine a little tart! I’ve skipped using sugar in this lemonade by using honey, and it works great too!
If you like your lemonade sweet, then simply use simple syrup (equal parts of sugar and water). In this case, you could take 1/2 cup sugar dissolved in 1/2 cup water. Add this to the freshly squeezed lemon juice, add in the berry juice and add 1 & 1/2 cups of water.
Whichever way you prefer, I’m sure this will help you beat the summer heat and cool you down:)
- THIS EASY BERRY LEMONADE COMES TOGETHER IN 4 EASY STEPS
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- HOW TO MAKE BERRY LEMONADE (REFINED SUGAR-FREE)?
- Berry Lemonade
THIS EASY BERRY LEMONADE COMES TOGETHER IN 4 EASY STEPS
Step 1: Juice lemons
Cut the lemons in half, squeeze out the juice, collect it in liquid measuring jar/large mug.
Step 2: Add honey to the lemon juice and mix well.
Add 1/4 cup honey to the lemon juice. Mix well until combined. Transfer this mixture to a pitcher.
Step 3: Puree the berries and strain the puree through a fine mesh sieve into the pitcher.
Step 4: Add water to the pitcher and mix.
Lemon Iced Tea
Strawberry limeade
Non-alcoholic mango mojito
HOW TO MAKE BERRY LEMONADE (REFINED SUGAR-FREE)?
Berry Lemonade
Ingredients1x2x3x
Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml
- 1 cup assorted berries I used frozen berries
- 4 oz / half cup lemon juice Juice of 3 lemons
- 3 cups water
- 1/4 cup honey/sugar as per desired sweetness
- Ice cubes, as required
Instructions
- Cut the lemons in half, squeeze out the juice, collect it in liquid measuring jar/ large mug. Add 1/4 cup honey to the lemon juice. Mix well until combined. Transfer this mixture to a pitcher.
- Puree the berries with a cup of water. Strain the berry puree using a fine mesh sieve into the pitcher.
- Now add 2 cups of water or club soda. Give everything a good mix. Taste, adjust by adding more lemon juice/honey or sugar if required. Refrigerate until chilled. Serve over ice, some berries & lemon wedges. For an Indian touch, sprinkle some chaat masala.
I would love to hear from you! Please feel free to share your feedback with photos and suggestions to me at aromaticessence77@gmail.com
You can also follow me on :
Facebook @ Aromaticessence
Pinterest @ Aromatic Essence
Instagram @ aromatic_essence77
Twitter @ freda_dias
Regards,
Freda
