Peanut Pancake (Mee Chiang Kuay/Apam Balik) is a very popular and common snack in Southeast Asian countries. This pancake can be filled with peanut & sugar, red bean paste, sugared grated coconut, kaya (egg jam) and custard too. I grew up on this cake and I always prefer the Peanut filling, it is because of it crunchiness of the peanuts.
In Singapore, the peanut pancakes (Mee Chiang Kuay/Apam Balik) are usually filled with sugar and crushed peanut but in Malaysia, the same pancake has an extra ingredient, cream corn. Well, today, I am making the Malaysian kind and like to share this recipe with all of you. It is a wonderful snack for breakfast time and teatime. Give it a try when you have a chance to make them.
1 pound all-purpose flour
½ pound rice flour
4 teaspoons Double Action baking powder
½ pound raw sugar
1 teaspoon fine salt
4 eggs, lightly beaten
2-1/3 cups water
Canola/vegetable/corn oil for oiling
1 pound roasted peanut, skinless and coarsely ground
½ pound raw sugar
8 tablespoons salted butter, melted
2¼ cups cream corn
Place the all-purpose flour, rice flour, baking powder, raw sugar, fine salt, beaten eggs and water in a large mixing bowl and whisk with a wire whisk until well blended together. Cover the bowl with a plastic wrap and chill in the refrigerator for at least 6-7 hours or overnight.
Heat a 6” deep non-stick pan or a crepe pan with lightly oiled over medium heat. When the pan is heated up, add about ¼ cup batter and evenly spread all over the pan. Cook for about 1 minute or batter appears with small air bubbles, loosen the edges with palette knife. Sprinkle some sugar (the sweetness of your choice) and peanuts on top of the pancake. Continue to cook until lightly golden brown. Add 1 teaspoon melted butter and a tablespoon cream corn on top of the peanut layer evenly. Remove the filled pancake from the pan, fold into half and slice in serving sizes. Serve it warm.