Nyonya Apam Balik (Asian Pancake with Coconut, Banana and Corn)

Nyonya Apam Balik.png

This is the the RECIPE for Nyonya Apam Balik, Penang-style. This Asian Pancake has fresh grated coconut in it and it is topped with fresh sliced bananas and cream-style corn. We used a 14 cm (5.5 inch) non-stick frying pan to make these. If you use the apam mould, you will get smaller pancakes which are more even in color.

Recipe by Mama Ding

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Total Time | 2 hr 50 mins

Prep Time | 10 mins + 1 hr resting time

Cook Time | 30 mins

Servings : 6 pancakes (14 cm/5.5 inch diameter)

Ingredients

For the batter~

  • 50 g (1/3 cup) rice flour

  • 1 and 1/2 tbsp glutinous rice flour/sticky rice flour

  • 1 tbsp cornflour

  • 3 tbsp sugar

  • a pinch of salt

  • 1/2 tsp instant dried yeast

  • 100 ml (1/2 cup) water

  • 100 ml (1/2 cup) thick coconut milk or coconut milk in carton

  • 1 large egg, lightly beaten

  • 50 g (1/3 cup) fresh grated coconut

    For the topping~

  • 4 small bananas, peeled and sliced into 3 mm (1/8 inch) thickness

  • 1 small can cream-style sweet corn

  • 3 - 4 tbsp freshly grated coconut (optional)

    Other ingredients~

  • 2 tbsp cooking oil (for greasing the mould)

Method

01  In a large bowl, mix the 3 types of flour, sugar, salt and yeast together. Gradually mix in the water and then the coconut milk to obtain a smooth batter. Cover the bowl with cling film.

Set aside for at least 1 hour. The mixture should be bubbly and doubled in volume after resting.

02 After resting for 1 hr, lightly beat the egg and add to the batter.

Add the grated coconut. Stir to mix well.

03 Heat the apam balik mould or a small frying pan until hot. (We used a 14 cm/ 5.5 inch non-stick frying pan.)

Turn off heat and oil the bottom and sides with an oiled paper towel.

Turn on heat again and reduce to low heat.

04 Stir the batter. Spoon enough batter (about 3 tbsp for our 14 cm frying pan) onto the pan to make a 6 mm (1/4 inch) thick round pancake. Cover the pan with lid.

05 Cook the pancake for 1 - 2 mins then place 3 - 4 slices of banana on one half of pancake.

Spread 1 tbsp creamed corn around the banana slices. Cover with lid and cook.

If the temperature is too hot and the edges start to brown at this point, turn off the heat for about 30 seconds before you continue to cook.

06 Cook for 2 - 3 mins. When the edge browns, gently lift to check if the bottom is also brown.

If browned, fold the pancake over to form a semi-circle. Remove the apam balik and cool on a wire rack. Repeat from step 04 until all the batter has been used up.

07. Plate up and serve your apam balik with a sprinkling of fresh grated coconut on top (if using) and sides of more sliced bananas and cream-style corn.

Notes

Peel and slice the bananas just before cooking the apam balik so that they do not turn brown.

If you are using the apam balik mould, you will get more pieces of pancake as the mould diameter is smaller.

To take a look at the mould, go to the Pantry section.

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