How to Cook Appetizing Apam Balik Ovaltine Cheese (Terang Bulan Pancake)

Apam Balik Ovaltine Cheese (Terang Bulan Pancake). Apam balik (English: 'turnover pancake') or terang bulan (English: 'bright moon') or martabak manis (English: 'sweet martabak') or 曼煎粿 Màn Jiān Guǒ (English: 曼煎 Màn Jiān is the homophone of 滿清 Mǎn Qīng, which was the final imperial dynasty in China and 粿 Guǒ means pancake). Apam Balik also known as Tereng Bulan or full moon Malay style Pancake is famous in Malaysia. It's available at Bazaar Ramadhan, outside Indoor Stadium Miri.

Terang bulan, Martabak Manis, Ban Jian Kuih, Min Jian Kueh, 曼煎糕. Apam balik (may also be called Peanut Turnover, Ban Jian Kuih, Chin Loong Pau, Martabak Manis, Terang Bulan, Apam Pulau Pinang or Kuih Haji) is a type of pancake from Malaysia. With Malaysian peanut pancakes, you'd belong to either one of two camps - thin and crispy or thick and cakey. You can cook Apam Balik Ovaltine Cheese (Terang Bulan Pancake) using 8 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Apam Balik Ovaltine Cheese (Terang Bulan Pancake)

1. 🢂 1 of egg.
2. 🢂 7 tablespoons of self rising flour (you can use normal flour as well).
3. 🢂 3 tablespoon of white or brown sugar.
4. 🢂 7/8 teaspoon of baking soda.
5. 🢂 7/8 teaspoon of baking powder.
6. 🢂 of Ovaltine chocolate malt powder.
7. 🢂 of Grated cheese.
8. 🢂 of Margarine or butter.

Apam balik. (Ban chien kuih, Martabak manis, Terang bulan, Chin loong pau, Min-jian-kue, Ban-jian-kuih, Dai gao min, 慢煎粿). This sweet turnover pancake comes under various names throughout Malaysia, Indonesia, Brunei, and Singapore. Regardless of the location, it can be prepared either in a. It gets its name from the way the pancake is folded or 'turned over'.

step by step Apam Balik Ovaltine Cheese (Terang Bulan Pancake)

1. Beat egg and sugar until the sugar dissolved.
2. Sieve self rising flour and baking powder into, stir well. Add on water gradually until the mixture become lightly thick liquid..
3. Cover with plastic wrap, rest for ±1 hour.
4. After resting, Mix 2 tablespoon of water with baking soda until the baking soda dissolved perfectly. Add the mixture into the resting batter..
5. Heat up pan, grease with oil and margarine/ butter. Pour the batter, rotate the pan to make crispy thin crust around the edge..
6. Cover the lid until the top surface of dough completely cooked, then sprinkle some sugar. Cover again ±2 mins.
7. Turn off the fire, rub on margarine/ butter over the top surface..
8. Sprinkle Ovaltine and grated cheese as topping.

It is a traditional Hokkien Chinese snack, known as Min-Jian-Kue (麵煎糕) in Fujian, China, and was introduced by the Hokkien in Penang, which is then. Apam balik pancakes filled with peanuts sugar. Apam balik (English: 'turnover pancake') or Terang Bulan, (lit.:"moon light") refer to the big round pancake, prior to folding, resembling the shape kernels (available from cans), but modern innovations such as chocolate sprinkles and cheddar cheese are. Apam Balik is a type of griddle pancake common in Southeast Asia. The pancake's batter is made from a mixture of flour, eggs, sugar Apom Balik, Ban Jian Kuih, Chin Loong Pau, Min Chiang Kueh, Martabak Manis, Terang Bulan, Kue Bandung, Apam Pula (Indonesian) (Malaysian) (Singaporean).