Apong Balik (Malaysian-style pancake)

Apong Balik (Malaysian rice pancake)

Apong or apom or apam is a rice flour, coconut milk based pancake. It can have fillings, such as sliced banana, brown sugar, palm sugar, margarine, ground peanuts, etc. I don’t like banana, so this is one way I would choose to eat banana.

It is a street food, commonly found in Kedah and Penang. It is popularly eaten as breakfast or snacks.


 Apong (Apom)

100 ml rice flour

100 ml plain flour (wheat)

100 ml coconut milk (santan)

100 ml water (add gradually, adjust to thickness of batter)

2 eggs

3 tablespoon sugar

1 tablespoon baking powder

0.5 tablespoon corn starch

0.5 teaspoon salt

Optional: 2 banana (sliced thinly)

Serves 2-3 persons


Mix all well. Batter is thick like pancake consistency.

Heat flat pan at LOW heat.

Lightly coat pan. (Dip kitchen towel in oil and wipe pan.)

Pour 3 spoonfuls of batter.

Flatten batter gentle in circular motion to make a thin round circle. (like tosai)

You will see bubbles forming on surface

(Optional) Add sliced banana to one half of half-cooked batter.

(Optional) Sprinkle brown sugar or powdered palm sugar and/or peanuts on top.

Cover until cooked (estimated 1 minute until top stop bubbling).

When it is cooked, the bottom can be easily lifted off the pan.

(Optional) Spread margerine on top.

Fold apong in half. (Half moon shape)

Serve while hot.



Should be crispy on outside, soft and sweet inside.

If apong stuck to pan, lower heat.

If apong bottom burns while top is uncooked, lower heat.

If too dry and brittle, lower rice flour, increase wheat flour.

If too soft and mushy, increase rice flour, lower wheat flour.

If batter too thick, add water.

If want more bubble/holey apong, increase baking powder to 1.5 tablespoon.

If too bubbly/holey, decrease baking powder to 3/4 tablespoon. Or let batter sit for 15-30 minutes.


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