The ultimate Vegan Apam Balik - Peanut pancake turnover!

By WoonHeng · 40 min

Ingredients

Instructions

1. Mix the flour, baking powder, baking soda and salt in a large bowl.
2. Whisk the aquafaba until foamy, add the sugar and whisk again until combined.
3. Pour the wet mixture into the flour and whisk. Slowly add the water, stirring until no large lumps remain. Add the melted vegan butter and stir. The batter should be thick and smooth. Cover and rest for at least 30 minutes.
4. Crush the peanuts in a food processor using short pulses, scraping down as needed, taking care not to over-process into peanut butter. Transfer to a bowl.
5. Heat a 10-inch nonstick skillet over medium-low heat and divide the batter into 2 portions.
6. Spread one portion in the pan with the bottom of a measuring cup in a circular motion, outward from the centre, to form an even layer that is thinner at the edge. Cover and cook 2-3 minutes until small holes appear across the surface.
7. Uncover, sprinkle with a thin layer of sugar, cover and cook 1 more minute.
8. Uncover, sprinkle a thick layer of crushed peanuts over the top.
9. Spread about 2 tablespoons sweet creamed corn and 1 tablespoon butter over one half. Cover and cook about 1 more minute until the bottom is golden brown.
10. Loosen the pancake with a spatula, fold it into a half-moon, transfer to a board, slice to the desired size and serve warm.

Summarized from WoonHeng's video. Watch it for the details.

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