Apam Balik Ovaltine Cheese (Terang Bulan Pancake). Apam balik (English: 'turnover pancake') or terang bulan (English: 'bright moon') or martabak manis (English: 'sweet martabak') or 曼煎粿 Màn Jiān Guǒ. Apam balik is a crispy and fluffy Asian pancake turnover filled with roasted peanuts, sugar, creamy sweet corn, some butter and then folded into half. It is also a known dish in the nearby countries like Singapore, Indonesia and Brunei.
It is a dessert common in Southeast Provinces of China and Taiwan as well as Maritime Southeast Asia. 'Apam balik' is a Southeast Asian fluffy pancake with cream corn and peanuts.
This soft pancake which is usually made to order has a thick surface with thin and crispy side.
Martabak Manis Alias Kue Terang Bulan.
You can have Apam Balik Ovaltine Cheese (Terang Bulan Pancake) using 8 ingredients and 8 steps. Here is how you cook that.
Ingredients of Apam Balik Ovaltine Cheese (Terang Bulan Pancake)
- It's 1 of egg.
- Prepare 7 tablespoons of self rising flour (you can use normal flour as well).
- Prepare 3 tablespoon of white or brown sugar.
- You need 7/8 teaspoon of baking soda.
- Prepare 7/8 teaspoon of baking powder.
- It's of Ovaltine chocolate malt powder.
- You need of Grated cheese.
- Prepare of Margarine or butter.
Apam Balik or Ban Chien Kuih or Peanut pancake is one of the popular local delicacies in Malaysia. The only Apam Balik version that I like is. Apam Balik is a sweet Malaysian peanut pancake turnover stuffed with a sugary, buttery peanut filling. It gets its name from the way the pancake is folded or 'turned over'.
Apam Balik Ovaltine Cheese (Terang Bulan Pancake) instructions
- Beat egg and sugar until the sugar dissolved.
- Sieve self rising flour and baking powder into, stir well. Add on water gradually until the mixture become lightly thick liquid..
- Cover with plastic wrap, rest for ±1 hour.
- After resting, Mix 2 tablespoon of water with baking soda until the baking soda dissolved perfectly. Add the mixture into the resting batter..
- Heat up pan, grease with oil and margarine/ butter. Pour the batter, rotate the pan to make crispy thin crust around the edge..
- Cover the lid until the top surface of dough completely cooked, then sprinkle some sugar. Cover again ±2 mins.
- Turn off the fire, rub on margarine/ butter over the top surface..
- Sprinkle Ovaltine and grated cheese as topping.
It's a popular street food freshly made in rows of brass pans in the late afternoons when hungry Malaysian would scour for food for tea. Apam balik (may also be called Peanut Turnover, Ban Jian Kuih, Chin Loong Pau, Martabak Manis, Terang Bulan, Apam Pulau Pinang or Kuih Haji) is a type of pancake from Malaysia. With Malaysian peanut pancakes, you'd belong to either one of two camps - thin and crispy or thick and cakey. Apam balik. (Ban chien kuih, Martabak manis, Terang bulan, Chin loong pau, Min-jian-kue, Ban-jian-kuih, Dai gao min, 慢煎粿). This sweet turnover pancake comes under various names throughout Malaysia, Indonesia, Brunei, and Singapore.
