 A giant apam balik variation | |
| Alternative names | Ban Jian Kuih (Tâi-lô:bān-tsian-kué), Chin Loong Pau, Min Chiang Kueh, Martabak Manis, Peanut Pancake, Terang Bulan, Martabak Bangka, Hok Lo Pan, Kue Bandung, Apam Pulau Pinang, Kuih Haji, Kueh Singapura, Kuih Malaya, Khanom Thang Taek, Khanom Pot Khwai, Khanom Hua Lat, Khanom Bale |
|---|---|
| Type | Pancakes |
| Place of origin | Fujian,China[1][2] |
| Region or state | East and Southeast Asia |
| Associatedcuisine | China,Brunei,Indonesia,Malaysia,Singapore,Thailand |
| Main ingredients | Flour,hot water,baking powder,bicarbonate soda, sugar,eggs, peanut,margarine, butter |
Martabak manis (lit. 'sweetmurtabak')[3] also known asApam balik (lit. 'turnover pancake';Jawi:أڤم باليق),terang bulan (lit. 'moonlight'),peanut pancake, orban jian kueh (Chinese:曼煎粿;Tâi-lô:bān-tsian-kué), is a sweet dessert originating inFujian cuisine which now consists of many varieties at specialist roadside stalls or restaurants throughoutBrunei,Indonesia,Malaysia andSingapore.[4] It can also be found inHong Kong as (Chinese:冷糕),Taiwan as (Chinese:麥仔煎),Southern Thailand askhanom thang taek (ขนมถังแตก) and in theSulu Archipelago,Philippines astarambulan.
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Ingredients and types of food |
The invention has been attributed, though without evidence, toZuo Zongtang, a military leader of the lateQing dynasty. In 1855, the army of theTaiping Heavenly Kingdom invaded theFujian region and General Zuo was appointed to lead an army to crush the rebels. To provide the soldiers with food without interfering in the life of local people, General Zuo is said to have decided to switch from the flatbread which was eaten together with spring onion and chilli sauce, to a pancake that used locally sourced and mass-produced ground cane sugar and peanut as filling.[5]
The recipe does seem to have spread throughout the Fujian region, especially aroundQuanzhou and later on throughout Southeast China. It was brought south into Southeast Asia orNanyang byHokkien andTeochew immigrants, especially toSingapore, and merchants spread it to neighbouring regions.[1]
In Indonesia, this dish originated inBangka Belitung Islands by ethnic Chinese (Hokkien andKhek) and it was named “Hok Lo Pan” which translates to “Hoklo ethnicity’s cake.”[6] Its traditional topping includes sugar and sesame seeds. Martabak manis have different names in different regions. In West Borneo, it is calledapam pinang, similar to Malaysia'sapam balik. InCentral Java,martabak manis is referred to askue Bandung which meansBandung cake.[6] The origin ofkue Bandung started when a man fromBangka Belitung, opened a Martabak manis stall beside a “Bandung Noodle” stall.[6]
The dessert is also known by various names in different languages, depending on the region.
The pancake'sbatter is made from a mixture of flour, eggs, sugar, baking soda,coconut milk and water.[7] The batter is cooked upon a thick round iron frying pan in plenty of palmmargarine 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.[7] Then, the pancake is folded (hence the name: "turnover pancake") and cut into several pieces.[12]
In Indonesia there is a smaller version made with smaller pan, they are calledmartabak mini orterang 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 ofcrumpets to small thin light pancake shells that break when bitten (the latter is usually calledapam balik nipis, 'thin apam balik').
There is aPeranakan variant, theapom balik, that closely resembles the IndonesianSerabi.
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