A Slice of Comfort: Homemade Apam Balik

There’s something deeply comforting about the foods we grow up with. For me, few things evoke that warm, nostalgic feeling quite like the sight and smell of a freshly made apam balik (or as some call it, terang bulan). This traditional peanut-stuffed pancake is a beloved street food treasure, and while the vendors make it look effortless, there’s a special joy in making it yourself at home. It might not be as perfectly round as the ones from the stall, but it’s made with a whole lot of heart.

Gathering Your Simple Ingredients

Part of the charm of this recipe is its simplicity. You likely have most of these things in your pantry already. No fancy equipment or complicated techniques here.

• 1 cup all-purpose flour
• 1 teaspoon baking powder
• A pinch of salt
• 1 large egg
• ¾ cup milk (or a non-dairy alternative)
• 2 tablespoons oil (plus a little more for the pan)
• Butter, for spreading
• Crushed roasted peanuts
• Granulated sugar
• Creamed corn (the secret sweet and creamy touch!)

The Gentle Art of Making the Batter

This isn’t a process to rush. In a large bowl, gently whisk together the milk, oil, and egg until they’re just combined. There’s no need for a vigorous beat—just a calm, steady stir. Then, sift in the flour, baking powder, and salt. Sifting might seem like an extra step, but it makes all the difference for a light, airy batter. Stir everything until you have a smooth, lump-free mixture. Let it rest for a few minutes while you prepare your fillings.

Cooking with Patience

Heat a non-stick pan or a well-seasoned cast-iron skillet over medium-low heat. Add just a tiny smear of oil. Pour a ladleful of batter into the center and immediately tilt and swirl the pan to get a nice, even circle. Don't worry if it's not perfect! For that classic thin and lacy edge, use your ladle to gently spread a little extra batter to the very sides of the pan