Hello everybody, it is Jim, welcome to our recipe page. Today, we’re going to make a distinctive dish, apam balik ovaltine cheese (terang bulan pancake). It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
Add the mixture into the resting batter. Terang Bulan, or Kue Bulan or confectionary Apam Balik, is a kind of pancake commonly sold at roadsides throughout Indonesia and Malaysia, particularly Sabah. In contrast to Martabak Egg (or Moortaba) derived from (influenced by culture of) India, the food is actually a genuine cuisine from th.
Apam Balik Ovaltine Cheese (Terang Bulan Pancake) is one of the most popular of current trending foods on earth. It’s appreciated by millions daily. It is simple, it is fast, it tastes delicious. Apam Balik Ovaltine Cheese (Terang Bulan Pancake) is something that I’ve loved my entire life. They’re fine and they look wonderful.
To get started with this recipe, we have to first prepare a few ingredients. You can have apam balik ovaltine cheese (terang bulan pancake) using 8 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Apam Balik Ovaltine Cheese (Terang Bulan Pancake):
- Get 1 egg
- Make ready 7 tablespoons self rising flour (you can use normal flour as well)
- Make ready 3 tablespoon white or brown sugar
- Make ready 7/8 teaspoon baking soda
- Prepare 7/8 teaspoon baking powder
- Prepare Ovaltine chocolate malt powder
- Get Grated cheese
- Make ready Margarine or butter
Apam Balik is a sweet Malaysian peanut pancake turnover stuffed with a sugary, buttery peanut filling. It gets its name from the way the pancake is folded or 'turned over'. It's a popular street food freshly made in rows of brass pans in the late afternoons when hungry Malaysian would scour for food for tea time. In Indonesia there is a smaller version made with smaller pan, they are called martabak mini or terang bulan mini.
Steps to make Apam Balik Ovaltine Cheese (Terang Bulan Pancake):
- Beat egg and sugar until the sugar dissolved
- Sieve self rising flour and baking powder into, stir well. Add on water gradually until the mixture become lightly thick liquid.
- Cover with plastic wrap, rest for ±1 hour
- After resting, Mix 2 tablespoon of water with baking soda until the baking soda dissolved perfectly. Add the mixture into the resting batter.
- Heat up pan, grease with oil and margarine/ butter. Pour the batter, rotate the pan to make crispy thin crust around the edge.
- Cover the lid until the top surface of dough completely cooked, then sprinkle some sugar. Cover again ±2 mins
- Turn off the fire, rub on margarine/ butter over the top surface.
- Sprinkle Ovaltine and grated cheese as topping
The texture of the apam balik can vary depending on the amount of batter and type. Speaking of heavy influences, a similar pancake in Singapore and Malaysia exists in the name of Apam Balik / Ban Jian Kueh. The sweet filling sandwiched between this pancake traditionally consists of condensed milk, chocolate, cheese, fruits and crushed peanuts. In Malaysia, we call this pancake dessert, apam balik. If you have been to Indonesia, you may have seen this but they call it martabak or martabak manis or terang bulan.
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