|Alternative names||Ban Jian Kuih, Chin Loong Pau, Min Chiang Kueh, Martabak Manis, Terang Bulan, Martabak Bangka, Kue Bandung, Apam Pulau Pinang, Kuih Haji, Kuih Malaya|
|Place of origin||Indonesia, Malaysia, Brunei, Singapore|
|Main ingredients||Flour, hot water, baking powder, bicarbonate soda, sugar, eggs, peanut, margarine, butter|
Apam balik (English: 'turnover pancake') or terang bulan (English: 'bright moon') or martabak manis (English: 'sweet martabak') common in Southeast Asia. It is usually sold at specialist roadside stalls throughout Brunei, Indonesia, Malaysia and Singapore.
The dessert is also known by various names in different languages, depending on the region.
- Martabak Manis, lit: sweet murtabak (in Jakarta,Bandung including their surrounding areas; South Sumatra);
- Terang Bulan, (lit.:"moon light") refer to the big round pancake, prior to folding, resembling the shape of a full moon, (in most of Indonesia)
- Kue Bandung (in Semarang, Central Java and its surrounding areas)
- Martabak Bangka (in Medan, North Sumatra and its surrounding areas)
- Hok Lo Pan (in Bangka);
Malaysia and Singapore
- Ban Jian Kueh (Hokkien)
- Min Chiang Kueh (Mandarin, in Johor and Singapore)
- Dai Gau Min (Cantonese, in Perak)
- Chin Loong Pau (Cantonese, in Kuala Lumpur/Selangor)
- Kap Biang (Hakka, in Sabah)
- Apam Pulau Pinang (Malay, in Penang);
- Kuih Haji (Malay, in certain areas)
- Apong (Kelantan)
- Kuih Malaya (Malay, in Brunei), named after the place of origin of the cake when it was still known as Malaya.
The pancake's batter is made from a mixture of flour, eggs, sugar, baking soda, coconut milk and water. The batter is cooked upon a thick round iron frying pan in plenty of palm margarine to avoid it sticking to the pan. Then other ingredients are sprinkled as filling; the most common or traditional is crushed peanut granules with sugar and sweetcorn kernels (available from cans), but modern innovations such as chocolate sprinkles and cheddar cheese are also available. Then, the pancake is folded (hence the name: "turnover pancake") and cut into several pieces.
In Indonesia there is a smaller version made with smaller pan, they are called martabak mini or terang bulan mini.
The texture of the apam balik can vary depending on the amount of batter and type of pan used, from one that is akin to a crispier form of crumpets to small thin light pancake shells that break when bitten (the latter is usually called apam balik nipis, 'thin apam balik').
The dish has been declared a heritage food by the Malaysian Department of National Heritage.
- "Deliciously Unique Pancakes..." The Malaysia Pancake Co. Archived from the original on 1 June 2013. Retrieved 18 August 2013.
- Malaysia, Singapore & Brunei. Lonely Planet. 2010. pp. 119–. ISBN 978-1-74104-887-2. Retrieved 18 August 2013.
- "Martabak Manis Alias Kue Terang Bulan" (in Indonesian). Femina. Retrieved 16 May 2015.
- Rondoletto. "Indonesian Sweet Martabak / Terang Bulan". Food.com.
- "Intangible Heritage Objects". Jabatan Warisan Negara Malaysia (The National Heritage Department of Malaysia). 20 January 2016.
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