Tags

, , , , , , ,

The following is a little story on the making of kueh called “Apam Balik”. In term of English acronym, it is known as the turnover pancake.  This keuh is widely found in the street food section in the Asian market especially in Malaysia, Brunei and Singapore. If you are a street food goer, this is definitely familiar to you. The following pictorial below is taken from the market in the Gadong area in Brunei.

 

The making of apsm bslik 1.jpg

We started with batter applied over the round heat pan. 

 

The making of apsm bslik 2.jpg

Then we wait until the surface is harden

 

The making of apsm bslik 3.jpg

Spread the peanuts all over

The making of apsm bslik 4.jpg

 

The making of apsm bslik 3.jpg

Usually, it come with raisin but as i am not a big fan of raisin, therefore, we decided to skip over that part

 

The making of apsm bslik 5.jpg

Nowadays apam balik come with different type of flavour other than the original traditional like chocolate, cheese and more. For now, we stick with the fusion of the west and east – the cheese. 

 

The making of apsm bslik 6.jpg

Then condensed milk is poured over

 

The making of apsm bslik 7.jpg

Now, it is turned over and become shaped like moon and ready to be devoured

Another name of this dessert is called “terang bulan” in Indonesian. In English meaning, “Bulan” is known as the moon. And, it is logically from the final presentation, why it is called the moon.

The making of apsm bslik 8.jpg

Enjoy.

 

 

 

 

 

 

 

Advertisements