Apam balik

Apam balik, also known by various names such as terang bulan, martabak manis, or 曼煎粿 (Màn Jiān Guǒ), is a beloved dessert commonly found at roadside stalls across Brunei, Indonesia, Malaysia, and Singapore. It has an intriguing backstory as well. The dessert’s origins are often attributed to General Tso, a Chinese statesman from the late Qing dynasty, who is believed to have created this dish to nourish soldiers during a military campaign. The recipe eventually traveled through Southeast China and Southeast Asia, courtesy of Chinese Hokkien immigrants.

The name of this dessert varies depending on the location. In Indonesia, it is referred to as Terang Bulan, Martabak Manis, or Kue Bandung. In Malaysia and Singapore, it is commonly known as Ban Jian Kueh or Min Chiang Kueh. In Brunei, it is called Kuih Malaya. Additionally, if you are in Hong Kong or Taiwan, you will encounter even more diverse names for this delicious treat.

Preparing apam balik involves making a batter from flour, eggs, sugar, baking soda, coconut milk, and water. The batter is then cooked on a round iron frying pan with a bit of palm margarine. The fillings—such as crushed peanuts, sugar, sweetcorn, chocolate sprinkles, or cheese—add an extra layer of flavor. After the fillings are added, the pancake is folded and cut into pieces. There are also mini versions and variations that alter the texture based on the quantity of batter used and the type of pan employed.