01
Preparation- Spread 200g of peanuts evenly on a baking tray
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Watch out
Peanuts must be spread evenly, otherwise uneven heat will cause some to burn while others remain raw.
Ingredients:Peanuts (200 g)
Tools:baking tray
0:00 / 11:29
Hong Kong-style Crispy Apam Balik
groups10 servingsspeedMediumcountertopsPrep: 50 minsskilletCook: 45 minsscheduleTotal: 95 minsoutdoor_grillPan-fried
Allergens:warningGlutenwarningDairywarningEggswarningPeanuts
Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.
Recipe details are AI-generated from the video and may contain errors — for reference only.
skilletInstruction
15 Steps Total
schedulePrepare in advance
- circleBatter needs to rest at room temperature for 45 minutes in advance45min
00:00:42
02
Active CookingwarningStay safe
The baking tray is extremely hot when taking it out; wear heat-resistant gloves to prevent severe burns.
- Place in the middle rack of preheated oven at 180°C with upper and lower heat for 15 to 17 minutes
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Watch out
Oven must be preheated to 180°C before putting it in, otherwise the peanuts will not cook through.
Ingredients:Peanuts
Tools:oven
03
Waiting Time- Take out the peanuts after roasting and let them cool a bit
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Watch out
Peanuts must be cooled until they are no longer hot to the touch before peeling, otherwise the high temperature will burn the fingers.
Ingredients:Peanuts
04
Active Cooking- Rub the peanuts with fingers to remove the outer skin
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Watch out
Rub with moderate pressure to avoid crushing the peanuts into small pieces.
Ingredients:Peanuts
05
Active Cooking- Pour peanuts into a slotted colander and sift to remove detached skins
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Watch out
Sift gently to avoid spilling peanuts everywhere.
Ingredients:Peanuts
Tools:Colander
06
Active Cooking- Put all prepared peanuts into the blender at once
- Blend slowly for a moment until there are still slight coarse particles
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Watch out
Do not over-blend, otherwise the peanuts will release oil and turn into a paste.
Ingredients:Peanuts
Tools:blender
07
Preparation- Pour the crushed peanuts into a bowl and mix with 100g of white sugar
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Watch out
White sugar and peanut crumbs must be mixed well, otherwise the sweetness will be uneven.
Ingredients:white sugar (100 g)
Tools:mixing bowl
08
Preparation- Place a sieve over a bowl and sift 146g of all-purpose flour
- Sift 74g of rice flour
- Sift 50g of castor sugar
- Sift 3g of instant dry yeast
- Sift 3g of baking soda
- Sift 1g of salt
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Watch out
Salt and yeast must not be placed together, otherwise salt will kill the yeast and prevent rising.
Ingredients:All purpose flour (146 g)white rice flour (74 g)castor sugar (50 g)Instant dry yeast (3 g)baking soda (3 g)Salt (1 g)
Tools:sievemixing bowl
09
Preparation- Crack 102g of eggs into a small bowl, beat slightly, and pour into the center of the flour
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Watch out
Crack eggs into a small bowl first to check freshness, avoiding ruined flour if a bad egg is used.
Ingredients:eggs (102 g)
Tools:small bowl
10
Active Cooking- Gradually add 300ml of water while whisking until the batter is evenly blended
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Watch out
Water must be added gradually while continuously whisking, otherwise lumps will form.
Ingredients:water (300 ml)
Tools:whisk
11
Active Cooking- Sift the mixed batter once to filter out lumps and impurities
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Watch out
Use a spatula to help press through the sieve during sifting, otherwise undissolved particles will be wasted.
Tools:sievespatula
12
Waiting Time- Cover the bowl tightly with plastic wrap and rest at room temperature for 45 minutes
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Watch out
Ensure plastic wrap is tightly sealed, otherwise the surface will dry out and form a crust.
Tools:plastic wrap
13
Active CookingwarningStay safe
Be careful not to touch the hot pan edges to avoid burns.
- Heat the pan on low heat, remember not to grease with oil
- Spoon appropriate batter into the pan, use the back of the spoon to spread it thinly and remove excess
- Cook uncovered for about 1 minute until many tiny holes form and edges turn light yellow
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Watch out
Never oil the pan, otherwise the color will be uneven and unable to stay crispy.
Tools:non-stick panladle
14
Active Cooking- Add a little salted butter and spread evenly
- Sprinkle appropriate white sugar
- Sprinkle appropriate crushed peanuts
- Put appropriate cream corn on one half
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Watch out
Cream corn should only be put on half side and not too much, otherwise it will overflow when folding.
Ingredients:salted butter (5.6 g)white sugar (10 g)Peanuts (20 g)Cream Corn (42.5 g)
15
Active CookingwarningStay safe
Be careful not to let fingers touch the hot pan edge during folding to avoid burns.
- Carefully use hands to pull the edge of the pancake to cover, making sure not to press the middle
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Watch out
Never press hard on the middle when folding, otherwise the filling will squeeze out and soften the crust.
groceryAll Ingredients
All purpose flour146 g
white rice flour74 g
castor sugar50 g
Instant dry yeast3 g
baking soda3 g
Salt1 g
eggs102 g
water300 ml
Peanuts200 g
white sugar100 g
salted butter56 g
Cream Corn425 g
blenderAll Tools Needed
baking trayovenColanderblendermixing bowlsievesmall bowlwhiskspatulaplastic wrapladlenon-stick pan
