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Apam Balik

When I was living in KL, everytime I go to the pasar malam, I would always buy the crispy Apam Balik. But in US, if I want to eat, have to make it myself. I’ve tried many recipes but have never been able to produce the same crispy texture as those in the pasar malam. Most of it will be crispy when hot but will turn soft when it’s cold. So when I saw the recipe in Lily’s blog, (FYI: Lily’s an awesome cook!) I just had to try it and the result . . . . . . .


It was so…. good!!!! The most important thing is that it is crispy & remained crispy for long time. This recipe is definitely a keeper. Thanks Lily!

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{ 3 comments… add one }
  • Dr ve Thru June 18, 2007, 6:04 pm

    I wanted to try this recipe but when I saw double action baking powder, I don’t know what it is. Not the same as normal baking powder, is it?

    I make the normal thick ban chien kueh using my recipe from many years ago with lye water or alkaline water.

  • blur_mommy June 18, 2007, 8:01 pm

    dr ve thru: Actually I just use normal baking powder. U shld try it. It’s very good! : )
    I tried the thick ones b4 & it didn’t turn out properly. Will have to try it again one of these days.

  • joyce February 27, 2008, 12:12 pm

    hi, i saw yr apam balik (crispy version) picture, looks very nice and crispy. wondering can you email me the recipe? am looking for this recipe but wouldn’t find from yr website. thnx…..

    Joyce, this is the recipe that I usually use http://lilyng2000.blogspot.com/2007/05/apam-balik.html

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