One of the best things about living in Malaysia is you never grow hungry with the huge selection of food we get throughout the day and night. Food is also priced reasonably so it does not burn a hole in your pocket.
Recently we were at Section 17, Petaling Jaya for dinner and we stumbled upon this crispy peanut pancake maker. Section 17 has quite a few roadside stalls that sell reasonably priced food as it's still known as a student hangout. University of Malaya is nearby so quite a number of the students rent houses around this area. Even the morning market is said to sell the cheapest produce in Petaling Jaya.
This crispy peanut pancake is known as Apam Balik in Malay or Ban Chean Koay/Ban Jian Kway in Hokkien which means "a slow, take a long time to cook cake". One can trace these pancakes back to pre-World War II days where they were cooked over a charcoal stove. There are two kinds of this pancake, the crispy and soft kind. The soft kind is usually cooked in a bigger cast iron pan (about 24 inches) and sprinkled with peanuts in the middle. It takes a while to cook it and once it is ready, it is folded into half and cut into smaller slices to be sold.
The crispy kind is usually made in smaller pans (about six inches). The batter is ladled into the pan and spread thinly and evenly. Then it is sprinkled with a sugar and crushed peanut topping. The Malay Apam Balik version usually adds a dollop of creamed corn in the middle. The chinese version is usually plain peanut and sugar topping. In Penang, there are some roadside stalls that even offer a wider variety of toppings that range from savoury grated cheese, ham and sausage or sweet grated coconut, peanut butter and banana. The Penangites call it Aki Pancake after the name of the stall whose owner's name is Ah Kee.
Once the pancake is ready, they will scrape the sides with a knife and then fold it quickly before it hardens.
The pancake is then placed in these racks ready for customers to buy them. It is best eaten piping hot from the pan so you get to savour the crispy pancake and the warm insides.
16 comments:
boo,
Those look delicious!! Think they are called apam balik? Anyone can confirm this? Havent eaten these in a long long time la.
Cheers,
-Makan Kings-
makan king - yup they're called apam balik.
I thought they were called "ah chang kueh" in Penang.
By the way your first pix does not seem to load.
I forgot to add this...
In Penang, you can add just about anything you want to it. Eggs, corn, bananas, etc... and there is a variety where you even add ice-cream! Now that is my kind of pancake! In Indonesia they add those colourful rice sprinkles.
shagen - Thanks for tips. The pix not loading must be your pc, time to buy a new one in NZ.
Boo,
These look really good. I don't think I've ever had anything like them. What are they like, for the ignorant among us?
lady amalthea - thanks for dropping by all the way from paris. The pancakes are thin and crispy. If you bite inside, you get the flavour of the peanuts and the slightly saltish taste of the corn.
God god god I missssss this. And I didn't even know I was missing this until I saw these pics. Damnit!!!
I called them 'tai kau min'.
jay and cin - more reasons for you to come back to Malaysia as the food is great.
I just call them "crispy" and I miss them so so so very much. just make me wanna fly home to malaysia now!
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Thanks for sharing the recipe! Your thin crust version looks like a great snack! I would like to try this one of the weekends.
Looking delicious
The malaysian cuisine is very rich, steeped in tradition, would love to taste these pancakes, especially with some jam and cheapest osrs gold across the entire online market.
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